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Studies on strong and weak killer phenotypes of wine yeasts: production, activity of toxin in must, and its effect in mixed culture fermentation

机译：葡萄酒酵母浓度和弱弱杀伤表型的研究：生产，毒素的活性在混合培养发酵中的作用及其影响

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R. A. Musmanno; T. Di Maggio; G. Coratza;
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年度 1999
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1. Studies on strong and weak killer phenotypes of wine yeasts: production, activity of toxin in must, and its effect in mixed culture fermentation [J] . R.A. Musmanno, T. Di Maggio, G. Coratza Journal of applied microbiology . 2000,第6期

机译：葡萄酒酵母的强杀手和弱杀手表型研究：葡萄汁中毒素的产生，活性及其在混合培养发酵中的作用
2. Studies on strong and weak killer phenotypes of wine yeasts: production, activity of toxin in must, and its effect in mixed culture fermentation [J] . R. A. Musmanno, T. Di Maggio, G. Coratza Journal of applied microbiology . 1999,第6期

机译：葡萄酒酵母的强杀手和弱杀手表型研究：葡萄汁中毒素的产生，活性及其在混合培养发酵中的作用
3. Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains. [J] . K Medina, F M Carrau, O Gioia, Applied and Environmental Microbiology . 1997,第7期

机译：在与敏感的商业酵母菌株混合培养的发酵过程中，葡萄汁的氮可用性限制了杀手酵母的生长和发酵活性。
4. Whey Alcohol Fermentation with Mixed Yeast Cultures [C] . Wang Jianming, Guo Linhai, Zhao Guoren The 3rd International Conference on Bioinformatics and Biomedical Engineering(iCBBE 2009)(第三届生物信息与生物医学工程国际会议）论文集 . 2009

机译：混合酵母菌发酵乳清酒精
5. Yeasts from Arkansas wine grapes: Sulfite resistance and killer toxin production as a function ofpH and temperature. [D] . Moore, Kerry Jay. 1989

机译：阿肯色州酿酒葡萄中的酵母：抗亚硫酸盐和杀手毒素的产生与pH和温度的关系。
6. Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains. [O] . K Medina, F M Carrau, O Gioia, 1997

机译：在与敏感的商业酵母菌株混合培养的发酵过程中葡萄汁的氮可用性限制了杀手酵母的生长和发酵活性。
7. The incidence of killer activity of non-Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentation [O] . Yap, N., de Barros Lopes, M., Langridge, P., 2000

机译：非酿酒酵母对葡萄的本土酵母种类的杀灭活性的发生率必须：在葡萄酒发酵中的潜在应用

Studies on strong and weak killer phenotypes of wine yeasts: production, activity of toxin in must, and its effect in mixed culture fermentation

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