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Updated: May 7, 2025

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在Lachancea thermotolerans中,特定于亚种群的基因表达揭示了对葡萄酒发酵的明显代谢适应

Javier Vicente1, Santiago Benito2, Domingo Marquina1

  • 1Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Faculty of Biological Sciences, Complutense University of Madrid, 28040, Madrid, Spain.

Current research in food science
|January 6, 2025
PubMed
概括

人类化推动了Lachancea thermotolerans的代谢专业化,增强了乳酸的产生. 这项研究揭示了葡萄酒适应酵母菌株的独特基因表达模式,优化发酵和酒特征.

关键词:
人类化 人类化.发酵 发酵 是一个过程.拉坎西亚是一种耐热的植物.牛奶酸是什么 牛奶酸是什么转录组 转录组就是一个转录组.葡萄酒的酸性 葡萄酒的酸性

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