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The yeast Starmerella bacillaris (synonym Candida zemplinina ) is an osmophilic, fructophilic early-colonising wine yeast, which is preferentially isolated from high sugar grape musts ( S.cerevisiae strains, this yeast contributes to decreasing ethanol levels and increasing glycerol content while maintaining moderate volatile acid production (Jolly et al

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J Natl Cancer Inst (2013) 105(21):166770

Populations are divided into fast acetylators and slow acetylators

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