Lv11
26 积分 2026-06-30 加入
Stage-Resolved Transcriptional Regulation and Metabolic Interplay during Wine Fermentation with Saccharomyces cerevisiae and Oenococcus oeni
1小时前
待确认
The use of autochthonous Saccharomyces cerevisiae strains as a strategy to enhance aroma variability and typicity of Savatiano wines; RNAseq-based transcriptome comparison of indigenous strains under winemaking conditions
1小时前
已完结
Non-Saccharomyces yeasts: co-inoculation strategies, nutritional competition and applications in fermented beverages
1个月前
已完结
Construction of a synthetic microbial community model for the predicting of characteristic aromas in Penglai Cabernet Sauvignon wines
1个月前
已完结
Physiological, transcriptomic, and metabolomic insights into the sugar stress tolerance mechanisms of Clavispora lusitaniae and its fermentation potential
2个月前
已完结
Construction of a synthetic microbial community model for the predicting of characteristic aromas in Penglai Cabernet Sauvignon wines
3个月前
已完结
Fermented food microbiome: influence on oral and gut microbiota, and human health
3个月前
已完结
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