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Updated: Feb 12, 2026

Preparation of High-Quality Fermented Fish Product
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枪炮蛋白质组学揭示了在顺序葡萄酒发酵过程中Starmerella bacillaris和Saccharomyces cerevisiae之间的相互作用

Luiza de Paula Dias Moreira1, Vinícius da Silva Duarte2, Viviana Corich3

  • 1Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Padova, Italy; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Ås, N-1432, Norway.

International journal of food microbiology
|February 10, 2026
PubMed
概括

使用非Saccharomyces酵母如Starmerella bacillaris的顺序发酵可以提高葡萄酒的质量. 这项研究揭示了酵母相互作用和细胞壁的变化,影响葡萄酒的香味和清晰度.

关键词:
曼诺蛋白质 (Mannoprotein) 是一种蛋白质.非糖类的非糖类.枪支的蛋白质组学 枪支的蛋白质组学悬挂的捕获 (STrap) 方式酵母细胞壁中的酵母细胞壁.

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