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本文引用的文献

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Do Metabolomics and Taxonomic Barcode Markers Tell the Same Story about the Evolution of Complex in Fermentative Environments?代谢组学和分类条形码标记对于发酵环境中微生物群落复杂性的演变所传达的信息是否相同？
Microorganisms. 2020 Aug 15;8(8):1242. doi: 10.3390/microorganisms8081242.
2
Enforced Mutualism Leads to Improved Cooperative Behavior between and .强制共生导致[具体两者]之间的合作行为得到改善。 （你提供的原文中“between and ”部分缺少具体内容，我只能按现有内容翻译）
Microorganisms. 2020 Jul 24;8(8):1109. doi: 10.3390/microorganisms8081109.
3
Wine Yeast Terroir: Separating the Wheat from the Chaff-for an Open Debate.葡萄酒酵母风土：去伪存真——开启一场公开辩论
Microorganisms. 2020 May 25;8(5):787. doi: 10.3390/microorganisms8050787.
4
Biotechnological Approach Based on Selected Starters for Reducing the Use of Sulfur Dioxide in Wine.基于特定发酵剂减少葡萄酒中二氧化硫使用量的生物技术方法
Microorganisms. 2020 May 15;8(5):738. doi: 10.3390/microorganisms8050738.
5
A Rapid Method for Selecting Non- Strains with a Low Ethanol Yield.一种快速筛选乙醇产量低的非菌株的方法。
Microorganisms. 2020 May 1;8(5):658. doi: 10.3390/microorganisms8050658.
6
New Insights into the Oenological Significance of : Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines.关于[具体内容未给出]的酿酒学意义的新见解：精选本土菌株对普利亚葡萄酒挥发性成分的影响
Microorganisms. 2020 Apr 26;8(5):628. doi: 10.3390/microorganisms8050628.
7
Yeast-Yeast Interactions: Mechanisms, Methodologies and Impact on Composition.酵母-酵母相互作用：机制、方法及其对组成的影响
Microorganisms. 2020 Apr 20;8(4):600. doi: 10.3390/microorganisms8040600.
8
Biodiversity among Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about its Tolerance to Sulphite.智利不同葡萄酒产区分离菌株的生物多样性：揭示其对亚硫酸盐耐受性的关键因素
Microorganisms. 2020 Apr 13;8(4):557. doi: 10.3390/microorganisms8040557.
9
Autophagic Proteome in Two Strains During Second Fermentation for Sparkling Wine Elaboration.起泡酒酿造二次发酵过程中两菌株的自噬蛋白质组
Microorganisms. 2020 Apr 6;8(4):523. doi: 10.3390/microorganisms8040523.
10
Differential Analysis of Proteins Involved in Ester Metabolism in two Strains during the Second Fermentation in Sparkling Wine Elaboration.起泡酒酿造二次发酵过程中两菌株酯代谢相关蛋白的差异分析
Microorganisms. 2020 Mar 13;8(3):403. doi: 10.3390/microorganisms8030403.

《“酵母在酿酒中的应用”特刊》编辑评论

Editorial for Special Issue "Yeast in Winemaking".

作者信息

Alexandre Hervé

机构信息

UMRProcédésAlimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSupDijon-Université de Bourgogne/Franche-Comté, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France.

出版信息

Microorganisms. 2021 Apr 27;9(5):940. doi: 10.3390/microorganisms9050940.

DOI:10.3390/microorganisms9050940
PMID:33925702
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8145253/
Abstract

Yeast in winemaking was first studied for its role in alcoholic fermentation, and has led to the publication of a huge amount of scientific articles [...].

摘要

酿酒过程中的酵母最初因其在酒精发酵中的作用而被研究，这导致了大量科学文章的发表[...]。