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菌株的流行率和杀伤因子仅部分影响双对Saccharomyces cerevisiae葡萄酒菌株注射的发酵活性

Jacopo Sica1, Chiara Vendramini1, Chiara Nadai1,2

  • 1Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy.

PloS one
|April 29, 2024
PubMed
概括

多种菌株的Saccharomyces cerevisiae开头可以使葡萄酒多样化,但不能保证可预测的发酵. 杀手菌株主导了敏感菌株,但整体发酵动力学仍然不可预测,突出了对酵母菌株相互作用的进一步研究的需要.

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