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Updated: Jan 16, 2026

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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来自不同品种的微生物群落形成发酵果汁的挥发性配置,同时保持品种特征

María Laura Raymond Eder1,2, Laura Fariña3,4, Francisco Carrau3

  • 1Laboratorio de Genética y Biología Celular y Molecular, Departamento de Farmacología Otto Orsingher, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, Argentina.

Frontiers in fungal biology
|October 6, 2025
PubMed
概括

微生物群落对葡萄酒产生重大影响.

关键词:
伊莎贝拉·伊莎贝拉是我们的女儿.发酵 发酵 发酵 发酵其他非Saccharomyces的植物.这里是 Terroir 的地形.波动性概况 波动性概况

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