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Updated: Jul 26, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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通过探索来自希腊的葡萄酵母微生物群来开发酒精发酵启动剂的新选择方法

Aikaterini P Tzamourani1, Vasileios Taliadouros2, Ioannis Paraskevopoulos1

  • 1Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece.

Frontiers in microbiology
|January 5, 2024
PubMed
概括

这项研究使用分子和表型方法确定了土著希腊葡萄酒酵母,主要是Saccharomyces cerevisiae. 它提出了一种新的生物统计方法,用于有效选酒潜力,帮助葡萄酒的质量.

关键词:
希腊的土壤是希腊的土壤.生物统计工具 生物统计工具本土酵母酵母是一种本土酵母.现型多样性 现型多样性葡萄酒酵母的选择 葡萄酒酵母的选择

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