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Updated: May 1, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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在Sidamo咖啡豆的自然发酵过程中对酵母的隔离,识别和耐受性分析

Bei-Bei Ying1, Jian Cai1, Xiu Gao1

  • 1Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China.

Archives of microbiology
|May 28, 2024
PubMed
概括

研究人员选了来自西达摩咖啡豆的60种酵母菌株,确定了Saccharomyces cerevisiae YBB-47和Pichia kudriavzevii YBB-33. 这些有益的酵母对酒精,SO2和温度具有很高的耐受性,具有工业应用的潜力.

关键词:
西达莫咖啡豆的咖啡豆分离和识别,分离和识别宽容是一种宽容.酵母酵母是一种酵母.

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