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Nutrient requirements for growth of the sherry flor yeast, Saccharomyces beticus.
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Authentication and identification of Saccharomyces cerevisiae 'flor' yeast races involved in sherry ageing.
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Yeast population dynamics during the fermentation and biological aging of sherry wines.
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Volatile metabolites produced by different flor yeast strains during wine biological ageing.
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Flor yeasts of Saccharomyces cerevisiae--their ecology, genetics and metabolism.
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引用本文的文献

1
Acetaldehyde formation in submerged cultures of Saccharomyces beticus.
Appl Microbiol. 1958 May;6(3):160-8. doi: 10.1128/am.6.3.160-168.1958.

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1
FACTORS PRODUCING HIGH YEAST YIELDS IN SYNTHETIC MEDIA.
J Bacteriol. 1949 Feb;57(2):235-46. doi: 10.1128/jb.57.2.235-246.1949.
3
A study of certain factors affecting the growth of flor yeast.
Appl Microbiol. 1955 Jul;3(4):208-12. doi: 10.1128/am.3.4.208-212.1955.
5
The B-complex vitamins of musts and wines as microbial growth factors.
Appl Microbiol. 1953 Mar;1(2):97-102. doi: 10.1128/am.1.2.97-102.1953.

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