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Updated: Jun 30, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

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在传统的库米斯生产中选择最佳发酵菌株的双奥米克战略

Xiaoyan Wang1, Zhixin Zhao1, Feiyan Zhao1

  • 1Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, National Collection of Microbial Resource for Feed (Inner Mongolia), Hohhot, Inner Mongolia 010018, China.

Food chemistry: X
|April 11, 2025
PubMed
概括

研究人员在 koumiss 中确定了关键的微生物和代谢物,这是一个发酵的母马牛奶. 为了提高这种传统饮料的产品稳定性和质量,分离了五种高性能初始菌株.

关键词:
库米西斯 (Koumississ) 是一个小镇.代谢学 代谢学 代谢学转基因组学是指转基因组学.牛奶饮料 牛奶饮料应变选 应变选 应变选

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Assembly and Quantification of Co-Cultures Combining Heterotrophic Yeast with Phototrophic Sugar-Secreting Cyanobacteria05:44

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