Selection of Ethanol-Tolerant Yeast Hybrids in pH-Regulated Continuous Culture
Hybrids between naturally occurring wine yeast strains and laboratory strains were formed as a method of increasing genetic variability to improve the ethanol tolerance of yeast strains. The hybrids were subjected to competition experiments under continuous culture controlled by pH with increasing e...
محفوظ في:
| الحاوية / القاعدة: | Appl Environ Microbiol |
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| المؤلفون الرئيسيون: | , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
American Society for Microbiology (ASM)
1988
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202573/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347613/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.54.4.917-922.1988 |
| الوسوم: |
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