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Updated: May 6, 2026

Microarray Analysis for Saccharomyces cerevisiae
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预测性评估奥克拉托辛A对氧化应激参数的影响以及使用神经网络的酵母的发酵能力

Željko Jakopović1, Davor Valinger2, Karla Hanousek Čiča3

  • 1Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

Foods (Basel, Switzerland)
|February 10, 2024
PubMed
概括

奥克拉托克素A (OTA) 影响葡萄酒酵母发酵和氧化应激. 虽然最初抑制了乙醇生产,但24小时后的OTA没有负面影响,并且影响了谷氨和甲水平.

关键词:
人工神经网络的人工神经网络发酵能力 发酵能力ochratoxin A 是一种毒素.氧化应激是一种氧化应激.葡萄酒酵母 葡萄酒酵母 葡萄酒酵母

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