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Fermentation

中文名称：发酵

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1.Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae

机译：用酿酒酵母从蜂蜜和椰奶混合酒中生产和质量分析
- 作者：Tochukwu V. Balogu;Oyinloye Towobola
- 期刊名称：《Fermentation》 | 2017年第2期
2.Anhydrous Ammonia Pretreatment of Corn Stover and Enzymatic Hydrolysis of Glucan from Pretreated Corn Stover

机译：玉米秸秆的无水氨预处理和玉米秸秆预处理葡聚糖的酶解
- 作者：Minliang Yang;Weitao Zhang;Kurt A. Rosentrater
- 期刊名称：《Fermentation》 | 2017年第1期
3.Yeast Diversity and Physicochemical Characteristics Associated with Coffee Bean Fermentation from the Brazilian Cerrado Mineiro Region

机译：巴西Cerrado Mineiro地区与咖啡豆发酵相关的酵母多样性和理化特性
- 作者：D?o Pedro de Carvalho Neto;Gilberto Vinícius de Melo Pereira;Valcineide O. A. Tanobe;Vanete Thomaz Soccol;Bruno José G. da Silva;Cristine Rodrigues;Carlos Ricardo Soccol
- 期刊名称：《Fermentation》 | 2017年第1期
4.Recent Progress in the Microbial Production of Pyruvic Acid

机译：丙酮酸的微生物生产的最新进展
- 作者：Neda Maleki;Mark A. Eiteman
- 期刊名称：《Fermentation》 | 2017年第1期
5.A Pichia anomala Strain ( P. anomala M1) Isolated from Traditional Greek Sausage is an Effective Producer of Extracellular Lipolytic Enzyme in Submerged Fermentation

机译：分离自传统希腊香肠的毕赤酵母菌株（P. anomala M1）是深层发酵中细胞外脂解酶的有效生产者
- 作者：Maria Papagianni;Emmanuel M. Papamichael
- 期刊名称：《Fermentation》 | 2017年第3期
6.Yeast Biotechnology

机译：酵母生物技术
- 作者：Ronnie G. Willaert
- 期刊名称：《Fermentation》 | 2017年第1期
7.Codigestion of Untreated and Treated Sewage Sludge with the Organic Fraction of Municipal Solid Wastes

机译：未处理和处理过的污泥与城市固体废物有机部分的共消化
- 作者：Khalideh Al bkoor Alrawashdeh;Annarita Pugliese;Katarzyna Slopiecka;Valentina Pistolesi;Sara Massoli;Pietro Bartocci;Gianni Bidini;Francesco Fantozzi
- 期刊名称：《Fermentation》 | 2017年第3期
8.Acknowledgement to Reviewers of Fermentation in 2016

机译：致2016年发酵评论者的致谢
- 作者：Fermentation Editorial Office
- 期刊名称：《Fermentation》 | 2017年第1期
9.Kinetics of Bioethanol Production from Waste Sorghum Leaves Using Saccharomyces cerevisiae BY4743

机译：利用酿酒酵母BY4743从高粱废叶中生产生物乙醇的动力学
- 作者：Daneal C. S. Rorke;Evariste Bosco Gueguim Kana
- 期刊名称：《Fermentation》 | 2017年第2期
10.Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β- d -Glucan Formation during Anaerobic Fermentation Process

机译：厌氧发酵过程中葡萄糖浓度和NaCl渗透胁迫对酵母细胞壁β-d-葡聚糖形成的影响
- 作者：Vassileios Varelas;Evangelia Sotiropoulou;Xara Karambini;Maria Liouni;Elias T. Nerantzis
- 期刊名称：《Fermentation》 | 2017年第3期
11.Amylase Production from Thermophilic Bacillus sp. BCC 021-50 Isolated from a Marine Environment

机译：从嗜热芽孢杆菌sp。生产淀粉酶。 BCC 021-50与海洋环境隔离
- 作者：Altaf Ahmed Simair;Imrana Khushk;Abdul Sattar Qureshi;Muhammad Aqeel Bhutto;Haider Ali Chaudhry;Khalil Ahmed Ansari;Changrui Lu
- 期刊名称：《Fermentation》 | 2017年第2期
12.Microbiological Exploration of Different Types of Kefir Grains

机译：不同类型开菲尔谷物的微生物学探索
- 作者：Stavros Plessas;Chrysanthi Nouska;Ioanna Mantzourani;Yiannis Kourkoutas;Athanasios Alexopoulos;Eugenia Bezirtzoglou
- 期刊名称：《Fermentation》 | 2017年第1期
13.Microbial Production of Malic Acid from Biofuel-Related Coproducts and Biomass

机译：从与生物燃料有关的副产物和生物质微生物生产苹果酸
- 作者：Thomas P. West
- 期刊名称：《Fermentation》 | 2017年第2期
14.Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

机译：为什么是魏氏菌属。不能用作食品发酵的商业发酵原料？
- 作者：Amandine Fessard;Fabienne Remize
- 期刊名称：《Fermentation》 | 2017年第3期
15.Continuous Ethanol Production from Synthesis Gas by Clostridium ragsdalei in a Trickle-Bed Reactor

机译：在ckle流床反应器中由布氏梭状芽孢杆菌从合成气连续生产乙醇
- 作者：Mamatha Devarapalli;Randy S. Lewis;Hasan K. Atiyeh
- 期刊名称：《Fermentation》 | 2017年第2期
16.Phenols Removal from Hemicelluloses Pre-Hydrolysate by Laccase to Improve Butanol Production

机译：漆酶去除半纤维素预水解产物中的苯酚以提高丁醇产量
- 作者：Rosalie Allard-Massicotte;Hassan Chadjaa;Mariya Marinova
- 期刊名称：《Fermentation》 | 2017年第3期
17.Gravity-Driven Adaptive Evolution of an Industrial Brewer’s Yeast Strain towards a Snowflake Phenotype in a 3D-Printed Mini Tower Fermentor

机译：在3D打印的微型塔式发酵罐中，重力驱动的工业啤酒酵母菌株向雪花表型的自适应进化。
- 作者：Andreas Conjaerts;Ronnie G. Willaert
- 期刊名称：《Fermentation》 | 2017年第1期
18.The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

机译：酿酒酵母和巴氏酿酒酵母菌株的酿造比较特性的重要性
- 作者：Tim Meier-D?rnberg;Mathias Hutzler;Maximilian Michel;Frank-Jürgen Methner;Fritz Jacob
- 期刊名称：《Fermentation》 | 2017年第3期
19.Production of Bio-Derived Fuels and Chemicals

机译：生物衍生燃料和化学品的生产
- 作者：Thaddeus Chukwuemeka Ezeji
- 期刊名称：《Fermentation》 | 2017年第3期
20.Time-Dependent Production of the Bioactive Peptides Endolides A and B and the Polyketide Mariline A from the Sponge-Derived Fungus Stachylidium bicolor 293K04

机译：海绵衍生真菌双色水飞蓟293K04随时间变化生产生物活性肽Endolides A和B以及聚酮化合物玛丽琳A
- 作者：Celso Almeida;Gerald Bills;Víctor González-Menéndez;Jesús Martin;José R. Tormo;Olga Genilloud
- 期刊名称：《Fermentation》 | 2017年第3期
21.Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products

机译：合成气发酵：从气态底物到各种产品的微生物转化过程
- 作者：John R. Phillips;Raymond L. Huhnke;Hasan K. Atiyeh
- 期刊名称：《Fermentation》 | 2017年第2期
22.Production of Edible Fungi from Potato Protein Liquor (PPL) in Airlift Bioreactor

机译：在空运生物反应器中由马铃薯蛋白利口酒（PEOPLE）生产食用真菌
- 作者：Pedro F. Souza Filho;Akram Zamani;Mohammad J. Taherzadeh
- 期刊名称：《Fermentation》 | 2017年第1期
23.Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine

机译：设防和酒精浓度升高会影响葡萄（Vitis vinifera cv）中鱼藤酮和挥发物的浓度。设拉子葡萄酒
- 作者：Pangzhen Zhang;Fangping Luo;Kate Howell
- 期刊名称：《Fermentation》 | 2017年第3期
24.Biochemical Production and Separation of Carboxylic Acids for Biorefinery Applications

机译：生化生产中羧酸的生化生产和分离
- 作者：Nanditha Murali;Keerthi Srinivas;Birgitte K. Ahring
- 期刊名称：《Fermentation》 | 2017年第2期
25.Production of Fungal Biomass for Feed, Fatty Acids, and Glycerol by Aspergillus oryzae from Fat-Rich Dairy Substrates

机译：富含脂肪的乳制品基质的米曲霉生产饲料，脂肪酸和甘油的真菌生物质
- 作者：Amir Mahboubi;Jorge A. Ferreira;Mohammad J. Taherzadeh;Patrik R. Lennartsson
- 期刊名称：《Fermentation》 | 2017年第4期
26.Combinatorial Engineering of Yarrowia lipolytica as a Promising Cell Biorefinery Platform for the de novo Production of Multi-Purpose Long Chain Dicarboxylic Acids

机译：解脂耶氏酵母作为有希望的细胞生物精制平台的组合工程，用于从头生产多用途长链二元羧酸
- 作者：Ali Abghari;Catherine Madzak;Shulin Chen
- 期刊名称：《Fermentation》 | 2017年第3期
27.Production of Bioethanol from Agricultural Wastes Using Residual Thermal Energy of a Cogeneration Plant in the Distillation Phase

机译：在蒸馏阶段利用热电联产厂的剩余热能从农业废料中生产生物乙醇
- 作者：Raffaela Cutzu;Laura Bardi
- 期刊名称：《Fermentation》 | 2017年第2期
28.Determination of Single Sugars, Including Inulin, in Plants and Feed Materials by High-Performance Liquid Chromatography and Refraction Index Detection

机译：高效液相色谱和折光指数检测法测定植物和饲料原料中的菊糖等单糖
- 作者：Kirsten Wei?;Manuela Alt
- 期刊名称：《Fermentation》 | 2017年第3期
29.A Sequential Steam Explosion and Reactive Extrusion Pretreatment for Lignocellulosic Biomass Conversion within a Fermentation-Based Biorefinery Perspective

机译：基于发酵的生物精炼厂对木质纤维素生物质转化的顺序蒸汽爆炸和反应挤出预处理
- 作者：José Miguel Oliva;María José Negro;Paloma Manzanares;Ignacio Ballesteros;Miguel ángel Chamorro;Felicia Sáez;Mercedes Ballesteros;Antonio D. Moreno
- 期刊名称：《Fermentation》 | 2017年第2期
30.Purification and Properties of Yeast Proteases Secreted by Wickerhamomyces anomalus 227 and Metschnikovia pulcherrima 446 during Growth in a White Grape Juice

机译：在白葡萄汁中生长过程中由Wickerhamomyces anomalus 227和Metschnikovia pulcherrima 446分泌的酵母蛋白酶的纯化和性质
- 作者：Martina Schlander;Ute Distler;Stefan Tenzer;Eckhard Thines;Harald Claus
- 期刊名称：《Fermentation》 | 2017年第1期
31.The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

机译：金黄色葡萄球菌在葡萄栽培部门中的多种作用
- 作者：Despina Bozoudi;Dimitrios Tsaltas
- 期刊名称：《Fermentation》 | 2018年第4期
- Aureobasidium pullulansbiotechnological applicationsviticultureenzymesnon-Saccharomyces yeasts;
32.A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality

机译：影响啤酒质量的啤酒发酵过程中脂质的来源及其相互作用的研究进展
- 作者：Russell Gordon;Aoife Power;James Chapman;Shaneel Chandra;Daniel Cozzolino
- 期刊名称：《Fermentation》 | 2018年第4期
- beerfermentationlipidsfatty acidsfoamquality;
33.The Yeast Torulaspora delbrueckii : An Interesting But Difficult-To-Use Tool for Winemaking

机译：酵母Torulaspora delbrueckii：一种有趣但难以使用的酿酒工具
- 作者：Manuel Ramírez;Rocío Velázquez
- 期刊名称：《Fermentation》 | 2018年第4期
- Torulaspora delbrueckiiwinemakingyeast inoculationyeast dominancewine qualitygenetic improvement;
34.Catalytic Effect of Functional and Fe Composite Biochars on Biofuel and Biochemical Derived from the Pyrolysis of Green Marine Biomass

机译：功能性和铁复合生物炭对绿色海洋生物质热解衍生的生物燃料和生化产物的催化作用
- 作者：Omid Norouzi;Francesco Di Maria
- 期刊名称：《Fermentation》 | 2018年第4期
- Cladophora glomeratapyrolysis3D iron oxide compositefunctional biocharbiofuel;
35.Yeast Biotechnology 2.0

机译：酵母生物技术2.0
- 作者：Ronnie G. Willaert
- 期刊名称：《Fermentation》 | 2018年第4期
- Saccharomyces cerevisiaenon- Saccharomyces yeastsfermentation-derived productsfermented beverageswinebeermeadflavorcitric acid productionbioethanol productionenzyme productionbioreactorsnanobiotechnology;
36.Identification of Microflora in a Biological Brewer’s Wort Acidification Process Run Continuously for 20 Years

机译：在连续20年的生物啤酒麦芽汁酸化过程中鉴定微生物区系
- 作者：Mathias Hutzler;Jana ?mielová;Tobias Frank;Andreas Brandl;Fritz Jacob;Maximilian Michel
- 期刊名称：《Fermentation》 | 2018年第3期
- microflorabiological acidificationL. amylolyticus;
37.Malting and Brewing Industries Encounter Fusarium spp. Related Problems

机译：麦芽和啤酒工业遭遇镰刀菌属。相关问题
- 作者：Kristina Mastanjevi?;Vinko Krstanovi?;Kre?imir Mastanjevi?;Bojan ?arkanj
- 期刊名称：《Fermentation》 | 2018年第1期
- barleywheatFusariummaltbeermycotoxins;
38.Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

机译：大规模测序：一种控制酒中酒精发酵的新工具？
- 作者：Dimitrios Kioroglou;Jessica LLeixá;Albert Mas;Maria Del Carmen Portillo
- 期刊名称：《Fermentation》 | 2018年第1期
- next-generation-sequencingalcoholic fermentationbioinformaticshigh-throughput sequencingwinemicrobiotametagenomics;
39.Bioethanol a Microbial Biofuel Metabolite; New Insights of Yeasts Metabolic Engineering

机译：生物乙醇微生物生物燃料代谢物;酵母代谢工程的新见解
- 作者：Khaled A. Selim;Dina E. El-Ghwas;Saadia M. Easa;Mohamed I. Abdelwahab Hassan
- 期刊名称：《Fermentation》 | 2018年第1期
- bioethanolfermentationmetabolic engineeringbiofuelSaccharomyces cerevisiaePichia stipitis;
40.A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters

机译：建立和新兴的微生物生产聚羟基链烷酸酯（PHA）生物聚酯发酵方案的综述。
- 作者：Martin Koller
- 期刊名称：《Fermentation》 | 2018年第2期
- batchbiopolyestersbioreactorcell recyclingcontinuouschemostatfed-batchfermentationpH-statpolyhydroxyalkanoate (PHA);
41.Biodiversity and Enological Potential of Non- Saccharomyces Yeasts from Nemean Vineyards

机译：Nemean葡萄园中非酵母菌的生物多样性和酶学潜力
- 作者：Georgios Sgouros;Ioanna Chalvantzi;Athanasios Mallouchos;Yiannis Paraskevopoulos;Georgios Banilas;Aspasia Nisiotou
- 期刊名称：《Fermentation》 | 2018年第2期
- non- Saccharomyces yeastsmixed-culture fermentationsenological traitsyeast genotypingwine chemical analysis;
42.Acetogen Communities in the Gut of Herbivores and Their Potential Role in Syngas Fermentation

机译：食草动物肠道中的产乙酸菌群落及其在合成气发酵中的潜在作用
- 作者：Chunlei Yang
- 期刊名称：《Fermentation》 | 2018年第2期
- ruminantsmonogastric herbivoresgut acetogenscommunityhydrogenotrophic features;
43.Fluorinated Phenylalanine Precursor Resistance in Yeast

机译：酵母中的氟化苯丙氨酸前体抗性
- 作者：Ian S. Murdoch;Samantha L. Powers;Aaron Z. Welch
- 期刊名称：《Fermentation》 | 2018年第2期
- fluorinated compoundscounter selectionphenylalaninephenylethanolyeast;
44.End-User Software for Efficient Sensor Placement in Jacketed Wine Tanks

机译：最终用户软件，用于在夹套酒罐中高效放置传感器
- 作者：Dominik Schmidt;Maximilian Freund;Kai Velten
- 期刊名称：《Fermentation》 | 2018年第2期
- winetemperature controlsensor placementCFDend-user software;
45.Exploitation of Microalgae Species for Nutraceutical Purposes: Cultivation Aspects

机译：用于营养用途的微藻物种的开发：培养方面
- 作者：Sushanta Kumar Saha;Patrick Murray
- 期刊名称：《Fermentation》 | 2018年第2期
- biotechnological applicationscommercial cultivationcyanobacteriamicroalgaeout-door cultivationphotoautotrophicphotobioreactor cultivation;
46.Hydrogen-Cycling during Solventogenesis in Clostridium acetobutylicum American Type Culture Collection (ATCC) 824 Requires the [NiFe]-Hydrogenase for Energy Conservation

机译：丙酮丁醇梭菌溶剂发生过程中的氢循环美国典型培养物保藏中心（ATCC）824需要[NiFe]-加氢酶进行节能保存
- 作者：Katherine L. Germane;Sanchao Liu;Elliot S. Gerlach;Alice M. Savage;Rebecca L. Renberg;Theresah N. K. Zu;Hong Dong;Scott D. Walck;Matthew D. Servinsky;Christian J. Sund
- 期刊名称：《Fermentation》 | 2018年第3期
- NiFe-hydrogenaseClostridium acetobutylicumbutanolacetoneethanolsolventogenesissessileplanktonichydrogen uptake;
47.Agronomical and Chemical Effects of the Timing of Cluster Thinning on Pinot Noir (Clone 115) Grapes and Wines

机译：疏果时间对黑比诺葡萄（克隆115）葡萄和葡萄酒的农学和化学影响
- 作者：Paul F. W. Mawdsley;Jean Catherine Dodson Peterson;L. Federico Casassa
- 期刊名称：《Fermentation》 | 2018年第3期
- cluster thinningyield manipulationvine balancecrop loadPinot noirCentral Coast of California;
48.Mitigation of Volatile Fatty Acid Build-Up by the Use of Soft Carbon Felt Electrodes: Evaluation of Anaerobic Digestion in Acidic Conditions

机译：通过使用软碳毡电极减轻挥发性脂肪酸的堆积：评估酸性条件下的厌氧消化
- 作者：Rubén Moreno;Elia J. Martínez;Adrián Escapa;Olegario Martínez;Rebeca Díez-Antolínez;Xiomar Gómez
- 期刊名称：《Fermentation》 | 2018年第1期
- anaerobic digestionbioelectrochemical systemsglucosemethane productionacidic conditions;
49.Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

机译：葡萄酒中生物胺的积累：酒精和苹果酸发酵的作用
- 作者：Donatella Restuccia;Monica Rosa Loizzo;Umile Gianfranco Spizzirri
- 期刊名称：《Fermentation》 | 2018年第1期
- biogenic amineswinealcoholic fermentationmalolactic fermentation;
50.Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

机译：延长面包和GF面包保质期的策略：从面团到抗菌活性包装和纳米技术
- 作者：Valentina Melini;Francesca Melini
- 期刊名称：《Fermentation》 | 2018年第1期
- bread and gluten-free breadshelf-lifesourdoughantimicrobial active packagingfood nanotechnologies;
51.Effects of Seawater on Carotenoid Production and Lipid Content of Engineered Saccharomyces cerevisiae

机译：海水对酿酒酵母中类胡萝卜素产生和脂质含量的影响
- 作者：Yuqi Guo;Shangxian Xie;Joshua S. Yuan;Katy C. Kao
- 期刊名称：《Fermentation》 | 2019年第1期
- bioproductfermentationbiotechnologyseawateryeast physiology;
52.Acknowledgement to Reviewers of Fermentation in 2018

机译：致2018年发酵评审的致谢
- 作者：Fermentation Editorial Office
- 期刊名称：《Fermentation》 | 2019年第1期
53.Kinetic Parameters of Saccharomyces cerevisiae Alcohols Production Using Nepenthes mirabilis Pod Digestive Fluids-Mixed Agro-Waste Hydrolysates

机译：使用猪笼草荚果消化液混合的农业废料水解物生产啤酒酵母的动力学参数
- 作者：Nkosikho Dlangamandla;Seteno K. O. Ntwampe;Justine O. Angadam;Boredi S. Chidi;Maxwell Mewa-Ngongang
- 期刊名称：《Fermentation》 | 2019年第1期
- agro-wastealcoholsmicrobial growthNepenthes mirabilisSaccharomyces cerevisiae;
54.Effects of Ultrasound on Fermentation of Glucose to Ethanol by Saccharomyces cerevisiae

机译：超声波对酿酒酵母发酵葡萄糖至乙醇的影响
- 作者：Luis Huezo;Ajay Shah;Frederick C. Michel Jr.
- 期刊名称：《Fermentation》 | 2019年第1期
- ultrasoundfermentationglucoseethanolyeastSaccharomyces cerevisiaemass transfer;
55.Use of Nonconventional Yeasts for Modulating Wine Acidity

机译：使用非常规酵母调节葡萄酒酸度
- 作者：Alice Vilela
- 期刊名称：《Fermentation》 | 2019年第1期
- wine acidityvolatile aciditymalolactic bacteriaLactobacillus plantarumLachancea thermotoleransSchizosaccharomyces pombeCandida stellateTorulaspora delbrueckiiZygotorulaspora florentinaPichia kudriavzeviiStermerella bacillaris;
56.Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

机译：精选酵母发酵生咖啡豆的抗氧化活性，总多酚，类黄酮和单宁含量
- 作者：Mesfin Haile;Won Hee Kang
- 期刊名称：《Fermentation》 | 2019年第1期
- antioxidantcoffeefermentationyeast;
57.Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

机译：用植物乳杆菌N10富集巨型马苏鲑鱼，Oncorhynchus masou masou和γ-氨基丁酸（GABA）生产富含丝氨酸的鱼露
- 作者：Yousuke Taoka;Miho Nakamura;Setsuko Nagai;Noriko Nagasaka;Ryusuke Tanaka;Katsuhisa Uchida
- 期刊名称：《Fermentation》 | 2019年第2期
- Oncorhynchus masou masougiant masu salmonfish sauceproteaseanserineamino acid compositionGABAlactic acid bacteria;
58.Optimization of the Enzymatic Synthesis of Pentyl Oleate with Lipase Immobilized onto Novel Structured Support

机译：脂肪酶固定在新型结构化载体上的酶法合成油酸戊酯的优化
- 作者：Valeria Cavallaro;Gabriela Tonetto;María Luján Ferreira
- 期刊名称：《Fermentation》 | 2019年第2期
- biorefineryRSMCALBesterificationenzyme inhibitionping-pong bi-bi mechanism;
59.Xylose-Enriched Ethanol Fermentation Stillage from Sweet Sorghum for Xylitol and Astaxanthin Production

机译：甜高粱中富含木糖的乙醇发酵釜馏物用于生产木糖醇和虾青素
- 作者：Ryan J. Stoklosa;Nhuan P. Nghiem;Renee J. Latona
- 期刊名称：《Fermentation》 | 2019年第4期
- sweet sorghumxyloseCandida mogiiPhaffia rhodozymaxylitolastaxanthin;
60.Transcriptomic Response of Saccharomyces cerevisiae during Fermentation under Oleic Acid and Ergosterol Depletion

机译：酿酒酵母在油酸和麦角甾醇消耗下发酵过程中的转录组学响应
- 作者：Giacomo Zara;Hennie J. J. van Vuuren;Ilaria Mannazzu;Severino Zara;Marilena Budroni
- 期刊名称：《Fermentation》 | 2019年第3期
- wine fermentationergosteroloxidative stressTIR/TIPmethionine biosynthesis;
61.Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties

机译：使用不同葡萄品种的Metschnikowia pulcherrima混合发酵
- 作者：Filomena L. Duarte;Ricardo Egipto;M. Margarida Baleiras-Couto
- 期刊名称：《Fermentation》 | 2019年第3期
- mixed fermentationsMetschnikowia pulcherrimawinegrape varietysensory analysis;
62.Selection of Native Non- Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

机译：为了生产健康的区域葡萄酒，选择具有对腐败菌具有生物防治活性的天然非酿酒酵母
- 作者：Benjamín Kuchen;Yolanda Paola Maturano;María Victoria Mestre;Mariana Combina;María Eugenia Toro;Fabio Vazquez
- 期刊名称：《Fermentation》 | 2019年第3期
- biocontrol applicationnon- Saccharomyces screeningSO 2 reduction;
63.Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts

机译：Hanseniaspora uvarum和Saccharomyces cerevisiae原生酵母的顺序培养对低乙醇马尔贝克葡萄酒的感官和芳香特性的影响
- 作者：María Victoria Mestre;Yolanda Paola Maturano;Candelaria Gallardo;Mariana Combina;Laura Mercado;María Eugenia Toro;Francisco Carrau;Fabio Vazquez;Eduardo Dellacassa
- 期刊名称：《Fermentation》 | 2019年第3期
- low-ethanol winessequential cultureHanseniaspora uvarum yeastaromatic/sensorial profiles;
64.Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains

机译：两种商业酿酒酵母菌株对二氧化硫添加的响应
- 作者：Sydney C. Morgan;Jade J. Haggerty;Britney Johnston;Vladimir Jiranek;Daniel M. Durall
- 期刊名称：《Fermentation》 | 2019年第3期
- wine yeastwine chemistryHS-SPME GC-MSprincipal coordinate analysisfermentationsulfur dioxide;
65.Investigation and Modeling of Gas-Liquid Mass Transfer in a Sparged and Non-Sparged Continuous Stirred Tank Reactor with Potential Application in Syngas Fermentation

机译：稀液和非稀液连续搅拌釜反应器中气液传质的研究与建模及其在合成气发酵中的潜在应用
- 作者：Kan Liu;John R. Phillips;Xiao Sun;Sayeed Mohammad;Raymond L. Huhnke;Hasan K. Atiyeh
- 期刊名称：《Fermentation》 | 2019年第3期
- mass transfersparged and non-sparged CSTRpressure and backmixing effectssyngas fermentationmodeling;
66.Estimating Economic and Environmental Impacts of Red-Wine-Making Processes in the USA

机译：估算美国的红葡萄酒生产过程对经济和环境的影响
- 作者：Congmu Zhang;Kurt A. Rosentrater
- 期刊名称：《Fermentation》 | 2019年第3期
- sustainabilityenvironmental impactscostsgrapeswinebottlingvineyards;
67.Anhydrobiosis in Yeasts: Changes in Mitochondrial Membranes Improve the Resistance of Saccharomyces cerevisiae Cells to Dehydration–Rehydration

机译：酵母中的脱水生物：线粒体膜的变化提高了酿酒酵母细胞对脱水-脱水的抵抗力
- 作者：Galina Khroustalyova;Alexander Rapoport
- 期刊名称：《Fermentation》 | 2019年第3期
- Saccharomyces cerevisiaeanhydrobiosisdehydration–rehydrationmitochondrialithocholic acid;
68.Deoxynivalenol (DON) Accumulation and Nutrient Recovery in Black Soldier Fly Larvae ( Hermetia illucens ) Fed Wheat Infected with Fusarium spp.

机译：黑小麦蝇幼虫（感染了枯萎病菌）的小麦中的脱氧雪腐烯醇（DON）积累和养分恢复。
- 作者：Zehra Gulsunoglu;Smitha Aravind;Yuchen Bai;Lipu Wang;H. Randy Kutcher;Takuji Tanaka
- 期刊名称：《Fermentation》 | 2019年第3期
- insect culturesolid-state fermentationmycotoxinsvalue-added processingFusarium head blight;
69.The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

机译：合成生物学的气味：酵母中芳香化合物生产的工程策略
- 作者：Ni?l Van Wyk;Heinrich Kroukamp;Isak S. Pretorius
- 期刊名称：《Fermentation》 | 2018年第3期
- aromabioflavourSaccharomyces cerevisiaesynthetic biologyyeastYeast 2.0;
70.Lachancea thermotolerans , the Non- Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

机译：Lachancea thermotolerans，一种非酿酒酵母，可降低葡萄酒的挥发性酸度
- 作者：Alice Vilela
- 期刊名称：《Fermentation》 | 2018年第3期
- pioneering winemaking techniquespeculiar yeastsvolatile acidityfermented drinks;
71.Saccharomycodes ludwigii , Control and Potential Uses in Winemaking Processes

机译：酿酒酵母的控制，酿酒过程中的控制和潜在用途
- 作者：Ricardo Vejarano
- 期刊名称：《Fermentation》 | 2018年第3期
- non- Saccharomyces yeastSaccharomycodes ludwigiiS. ludwigiispoilage yeasts’ controlageing-on-lees;
72.Computing the Composition of Ethanol-Water Mixtures Based on Experimental Density and Temperature Measurements

机译：根据实验密度和温度测量值计算乙醇-水混合物的成分
- 作者：Brooks B. Danahy;David L. Minnick;Mark B. Shiflett
- 期刊名称：《Fermentation》 | 2018年第3期
- ethanolalcoholwatercompositiondensitycorrelationregressionprediction;
73.Advances in the Study of Candida stellata

机译：星状念珠菌的研究进展
- 作者：Margarita García;Braulio Esteve-Zarzoso;Juan Mariano Cabellos;Teresa Arroyo
- 期刊名称：《Fermentation》 | 2018年第3期
- Candida stellataecologytaxonomymetabolismprocessing foodsco-fermentation;
74.Microbiota of Fermented Beverages

机译：发酵饮料菌群
- 作者：Maurizio Ciani;Ilaria Mannazzu;Paola Domizio
- 期刊名称：《Fermentation》 | 2018年第3期
- fermented beveragesSaccharomyces cerevisiaenon-conventional yeastsmicrobiota of raw materialsmixed fermentation;
75.Beer–The Importance of Colloidal Stability (Non-Biological Haze)

机译：啤酒–胶体稳定性的重要性（非生物雾度）
- 作者：Kristina Mastanjevi?;Vinko Krstanovi?;Jasmina Lukinac;Marko Juki?;Zdravko Vulin;Kre?imir Mastanjevi?
- 期刊名称：《Fermentation》 | 2018年第4期
- beercolloidal stabilityquality;
76.Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance

机译：大麦麦芽和大米辅料中淀粉分子结构对酿造性能的影响
- 作者：Wenwen Yu;Wei Ping Quek;Cheng Li;Robert G. Gilbert;Glen P. Fox
- 期刊名称：《Fermentation》 | 2018年第4期
- structural characterisationsize-exclusion chromatographybarley (hordeum vulgare)rice adjunctsamyloseamylopectinyeast fermentationethanol;
77.Acknowledgement to Reviewers of Fermentation in 2017

机译：致2017年发酵评论者的致谢
- 作者：Fermentation Editorial Office
- 期刊名称：《Fermentation》 | 2018年第1期
78.Integrated Process for Extraction of Wax as a Value-Added Co-Product and Improved Ethanol Production by Converting Both Starch and Cellulosic Components in Sorghum Grains

机译：通过转化高粱谷物中的淀粉和纤维素成分，提取蜡作为增值副产品并提高乙醇产量的集成工艺
- 作者：Nhuan P. Nghiem;James P. O’Connor;Megan E. Hums
- 期刊名称：《Fermentation》 | 2018年第1期
- sorghum grainsfermentation processfuel ethanolsorghum waxvalue-added co-products;
79.Biological Production of 3-Hydroxypropionic Acid: An Update on the Current Status

机译：3-羟基丙酸的生物生产：当前状态的更新。
- 作者：Leonidas Matsakas;Kate?ina Hr?zová;Ulrika Rova;Paul Christakopoulos
- 期刊名称：《Fermentation》 | 2018年第1期
- 3-hydroxypropionic acidmetabolic engineeringbuilding-block chemicalsglycerolplatform chemicalsKlebsiella pneumoniaeEscherichia coliSaccharomyces cerevisiae;
80.Adding Flavor to Beverages with Non-Conventional Yeasts

机译：给非常规酵母饮料添加风味
- 作者：Davide Ravasio;Silvia Carlin;Teun Boekhout;Marizeth Groenewald;Urska Vrhovsek;Andrea Walther;Jürgen Wendland
- 期刊名称：《Fermentation》 | 2018年第1期
- aroma profilingsolid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS)yeastSaccharomycetesfermentationvolatile organic compound (VOC)aroma;
81.The Effect of pH and Temperature on Arachidonic Acid Production by Glycerol-Grown Mortierella alpina NRRL-A-10995

机译：pH和温度对甘油生长的高山高山被孢霉NRRL-A-10995生产花生四烯酸的影响
- 作者：Aleksei A. Mironov;Vitaly A. Nemashkalov;Nadezda N. Stepanova;Svetlana V. Kamzolova;Waldemar Rymowicz;Igor G. Morgunov
- 期刊名称：《Fermentation》 | 2018年第1期
- fungus Mortierella alpinaoptimizationtemperaturepH of mediumgrowtharachidonic acid (AA);
82.The Use of UV-Vis Spectroscopy in Bioprocess and Fermentation Monitoring

机译：紫外可见光谱在生物过程和发酵监测中的应用
- 作者：Jessica Roberts;Aoife Power;James Chapman;Shaneel Chandra;Daniel Cozzolino
- 期刊名称：《Fermentation》 | 2018年第1期
- UVvisiblespectroscopyfermentationbioprocess;
83.The Microbial Diversity of Sherry Wines

机译：雪利酒的微生物多样性
- 作者：Gustavo Cordero-Bueso;Marina Ruiz-Mu?oz;Mónica González-Moreno;Salvador Chirino;María Del Carmen Bernal-Grande;Jesús Manuel Cantoral
- 期刊名称：《Fermentation》 | 2018年第1期
- flor yeastveiltaxonomyFino wineManzanilla wine;
84.Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation

机译：蜜蜂微生物组中分离的两个新型托拉氏菌菌株及其在蜂蜜发酵中的应用
- 作者：Joseph P. Barry;Mindy S. Metz;Justin Hughey;Adam Quirk;Matthew L. Bochman
- 期刊名称：《Fermentation》 | 2018年第2期
- yeastmeadfermentation;
85.Impact of Wort Amino Acids on Beer Flavour: A Review

机译：麦芽氨基酸对啤酒风味的影响
- 作者：Inês M. Ferreira;Luís F. Guido
- 期刊名称：《Fermentation》 | 2018年第2期
- amino acidsbeerflavourhigher alcoholsestersVicinal Diketones (VDK)sulfur compounds;
86.Yeasts from Different Habitats and Their Potential as Biocontrol Agents

机译：来自不同栖息地的酵母及其作为生物防治剂的潜力
- 作者：Julia Pretscher;Tilman Fischkal;Sina Branscheidt;Lucas J?ger;Susann Kahl;Martina Schlander;Eckhard Thines;Harald Claus
- 期刊名称：《Fermentation》 | 2018年第2期
- biological control agentsyeastsphytopathogenic fungicompetitionlytic enzymespulcherrimintermite;
87.Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production

机译：精选的本地酿酒酵母菌株对白色Piceno DOC葡萄酒生产的适应性
- 作者：Alice Agarbati;Laura Canonico;Maurizio Ciani;Francesca Comitini
- 期刊名称：《Fermentation》 | 2018年第2期
- Saccharomyces cerevisiaeindigenous yeastwinestarters;
88.Conventional and Non-Conventional Yeasts in Beer Production

机译：啤酒生产中的常规酵母和非常规酵母
- 作者：Angela Capece;Rossana Romaniello;Gabriella Siesto;Patrizia Romano
- 期刊名称：《Fermentation》 | 2018年第2期
- Saccharomyces brewing yeastsnon-conventional yeastsbeerbioflavoringlow-alcohol beerslight beersinnovative beer styles;
89.Recombinant Diploid Saccharomyces cerevisiae Strain Development for Rapid Glucose and Xylose Co-Fermentation

机译：用于快速葡萄糖和木糖共发酵的重组二倍体酿酒酵母菌株开发
- 作者：Tingting Liu;Shuangcheng Huang;Anli Geng
- 期刊名称：《Fermentation》 | 2018年第3期
- Saccharomyces cerevisiaediploidxylose isomerasexylose fermentationglucose and xylose co-fermentationbiomass hydrolysatecellulosic ethanol;
90.Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina

机译：粗面粉比萨面团发酵过程中不同代谢乳杆菌群的性能
- 作者：Raimondo Gaglio;Antonio Alfonzo;Noemi Polizzotto;Onofrio Corona;Nicola Francesca;Giuseppe Russo;Giancarlo Moschetti;Luca Settanni
- 期刊名称：《Fermentation》 | 2018年第3期
- facultative heterofermentative specieslactic acid bacteriaobligate heterofermentative speciespizzasourdough fermentationshape descriptorsvolatile organic compounds;
91.A Future Place for Saccharomyces Mixtures and Hybrids in Wine Making

机译：酿酒酵母混合物和杂种的未来场所
- 作者：Helmut K?nig;Harald Claus
- 期刊名称：《Fermentation》 | 2018年第3期
- Saccharomycesyeast hybridsyeast mixturesspontaneous fermentationstuck and sluggish fermentation;
92.The Impact of Non- Saccharomyces Yeast on Traditional Method Sparkling Wine

机译：非酵母菌对传统方法起泡酒的影响
- 作者：Nedret Neslihan Ivit;Belinda Kemp
- 期刊名称：《Fermentation》 | 2018年第3期
- non- Saccharomycesyeastsparkling winenitrogenaroma;
93.Intensive Production of Carboxylic Acids Using C. butyricum in a Membrane Bioreactor (MBR)

机译：在膜生物反应器（MBR）中使用丁酸梭菌集约化生产羧酸
- 作者：Husnul Azan Tajarudin;Myrto-Panagiota Zacharof;Karnika Ratanapongleka;Paul M. Williams;Robert W. Lovitt
- 期刊名称：《Fermentation》 | 2018年第4期
- acetic acidbutyric acideffluentsmicrofiltrationfermentationMBR;
94.Wineinformatics: A Quantitative Analysis of Wine Reviewers

机译：Wineinformatics：对葡萄酒评论者的定量分析
- 作者：Bernard Chen;Valentin Velchev;James Palmer;Travis Atkison
- 期刊名称：《Fermentation》 | 2018年第4期
- wineinformaticscomputational wine wheelclassificationwine reviewers ranking;
95.Discovering the Health Promoting Potential of Fermented Papaya Preparation—Its Future Perspectives for the Dietary Management of Oxidative Stress During Diabetes

机译：发现发酵木瓜制品的健康促进潜力—糖尿病期间氧化应激饮食管理的未来前景
- 作者：Jhoti Somanah;Manish Putteeraj;Okezie I. Aruoma;Theeshan Bahorun
- 期刊名称：《Fermentation》 | 2018年第4期
- Carica papayafermented papaya preparation (FPP)free radical scavengingantioxidantoxidative stressanti-diabeticanti-carcinogenic;
96.Wineinformatics: Regression on the Grade and Price of Wines through Their Sensory Attributes

机译：Wineinformatics：通过其感官属性对葡萄酒的等级和价格进行回归
- 作者：James Palmer;Bernard Chen
- 期刊名称：《Fermentation》 | 2018年第4期
- wineinformaticsComputational Wine Wheelregressionmachine learning;
97.Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

机译：人类饮食中的发酵食品和饮料及其对肠道菌群和健康的影响
- 作者：Nelson Mota de Carvalho;Eduardo M. Costa;Sara Silva;Lígia Pimentel;Tito H. Fernandes;Manuela Estevez Pintado
- 期刊名称：《Fermentation》 | 2018年第4期
- fermented foodsprobioticsgut microbiotagut-brain axis;
98.Two-Stage Aeration Fermentation Strategy to Improve Bioethanol Production by Scheffersomyces stipitis

机译：两阶段曝气发酵策略以提高结节酒酵母的生物乙醇产量
- 作者：Tiago M. Henriques;Susana R. Pereira;Luísa S. Serafim;Ana M. R. B. Xavier
- 期刊名称：《Fermentation》 | 2018年第4期
- bioethanolhardwood spent sulfite liquorScheffersomyces stipitistwo-stage aeration strategydissolved oxygen tension;
99.Seaweed Bioethanol Production: A Process Selection Review on Hydrolysis and Fermentation

机译：海藻生物乙醇生产：水解和发酵的工艺选择审查。
- 作者：Felix Offei;Moses Mensah;Anders Thygesen;Francis Kemausuor
- 期刊名称：《Fermentation》 | 2018年第4期
- seaweedbioethanolpre-treatmenthydrolysisfermentationenzymes;
100.Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations

机译：葡萄酒中的农药残留和滞留发酵：新证据表明迫切需要量身定制的法规
- 作者：Pasquale Russo;Carmen Berbegal;Cristina De Ceglie;Francesco Grieco;Giuseppe Spano;Vittorio Capozzi
- 期刊名称：《Fermentation》 | 2019年第1期
- pesticidefungicidewinealcoholic fermentationyeaststuck fermentation;

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