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Updated: May 5, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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在不同储存阶段对江-味道达库特征的演变以及对模拟造发酵的影响

Zihan Chen1, Han Wang1, Chongchao Wu1

  • 1State Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed
概括

优化储存江风味达库需要平衡质量变化. 虽然储存时间较长会增加发酵能力和酸盐,但较短的储存时间会产生更多的基础葡萄酒. 这项研究指导了科学Daqu存储实践.

关键词:
江风味的达库,就是江风味的达库.微生物社区的微生物社区.模拟造造发酵的时间储存期是指储存期间的储存时间.没有目标的代谢学.易挥发的风味化合物 易挥发的风味化合物

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