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...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Frontiers Media S.A.
2025-03-01
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| Rangatū: | Frontiers in Microbiology |
| Ngā marau: | |
| Urunga tuihono: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1452334/full |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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