Hybridization of <i>Saccharomyces cerevisiae</i> Sourdough Strains with Cryotolerant <i>Saccharomyces bayanus</i> NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation
The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism...
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| Автори: | , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2021-03-01
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| Серія: | Microorganisms |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2076-2607/9/3/514 |
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