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Updated: May 12, 2026

Growth-based Determination and Biochemical Confirmation of Genetic Requirements for Protein Degradation in Saccharomyces cerevisiae
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在阿拉比卡咖啡发酵中用于初始培养的酵母突变菌株的表征

Yaowapa Meeampun1, Titiporn Panyachanakul2, Siritron Samosorn3

  • 1Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand.

Scientific reports
|March 14, 2024
PubMed
概括

突变的Wickerhamomyces anomalus菌株是为了改善阿拉伯咖啡的咖啡风味而开发的. 菌株UV22-2增强了咖啡发酵,增加了可取的挥发性化合物和杯水分数,表明其作为起始培养的潜力.

关键词:
阿拉伯咖啡是阿拉伯咖啡.发酵 发酵 是一个过程.突变突变是一种突变.创业者的文化是初创者.酵母酵母是一种酵母.

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