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Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase

机译：工程化酿酒酵母酿酒酵母酵母菌酵母菌株的甘油过量导致副产物形成的大量变化和刺激固定阶段的发酵率

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F. Remize; J. L. Roustan; J. M. Sablayrolles; P. Barre; S. Dequin;
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年度 1999
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1. Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase [J] . F. Remize, J. L. Roustan, J. M. Sablayrolles, Applied and Environmental Microbiology . 1999,第1期

机译：工程酿酒酵母葡萄酒酵母菌株甘油的过量生产导致副产物形成的实质性变化，并刺激固定相的发酵速率
2. Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase [J] . F. Remize, J. L. Roustan, J. M. Sablayrolles, Applied and Environmental Microbiology . 1999,第1期

机译：工程酿酒酵母葡萄酒酵母菌株甘油的过量生产导致副产物形成的实质性变化，并刺激固定相的发酵速率
3. The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains [J] . Gao Yu-Ting, Zhang Yu-Shu, Wen Xiang, International journal of food science & technology . 2019,第1期

机译：酿酒酵母酵母菌株在低温葡萄酒发酵中甘油和乙醇生产动力学
4. Isolation of Saccharomyces Cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation [C] . Dawei Zhang, Wenbin Dong, Lei Jin, International Conference on Advances in Materials and Manufacturing Processes . 2011

机译：从自发发酵梨葡萄酒中分离酿酒酵母YDJ05和结合发酵过程中酵母生长动力学研究
5. The osmoadaptive response of the wine yeast Saccharomyces cerevisiae K1-V1116 during Icewine fermentation [D] . Martin, Stephanie J. 2008

机译：葡萄酒酵母Saccharomyces cerevisiae K1-V1116在冰酒发酵过程中的渗透适应性反应
6. Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase [O] . F. Remize, J. L. Roustan, J. M. Sablayrolles, 1999

机译：酿酒酵母工程酵母菌株甘油的过量生产导致副产物形成的实质性变化并刺激固定相的发酵速率
7. Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine [O] . P.P. Minnaar, H.W. du Plessis, N.P. Jolly, 2019

机译：非酵母菌酵母和乳酸菌与两种酿酒酵母酵母菌菌株的共同接种发酵中：一种改善锡拉葡萄酒酚类含量的策略

Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase

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