Effects of regional location on the genotype and phenotype of historical Irish brewing yeast
Most commercial beers are made using water, malted barley, and hops as the principal ingredients and Saccharomyces yeast as the transforming microorganism. The yeast is used in a semi-conservative process in which crops are collected from one fermentation, stored, and a proportion recycled into a su...
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| المؤلفون الرئيسيون: | , , , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Frontiers Media S.A.
2025-03-01
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| سلاسل: | Frontiers in Microbiology |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1452334/full |
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