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Updated: May 7, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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一个新的马尔托阴性酵母分离物的芳香潜力

Selin Yabacı Karaoğlan1, Rudolf Jung2, Lukáš Jelínek2

  • 1Department of Food Engineering, Faculty of Engineering, Adana Alparslan Türkeş Science and Technology University, 01250 Adana, Türkiye.

Foods (Basel, Switzerland)
|October 16, 2025
PubMed
概括

一种新的阳性麦芽糖酵母 (M-I) 通过减少味和增强可取香味来改善无酒精酒的风味. 与传统选择相比,这种酵母提供了更平衡的味道.

关键词:
在SPME-GC/MS中使用.萨卡罗米科德斯 (Saccharomycodes ludwigii) 是一个有机体.香味 香气 味道 味道 味道 味道碳烯化合物是一种碳烯化合物.无酒精酒是没有酒精含量的.挥发性资产 挥发性资产

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