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...
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| Pubblicato in: | Appl Environ Microbiol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1988
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| Soggetti: | |
| Accesso online: | 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 |
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