Improvement of a Wine Saccharomyces cerevisiae Strain by a Breeding Program

Hybridization by spore conjugation was used to develop new and improved wine yeasts of Saccharomyces cerevisiae. The procedure was achieved with diploid, homothallic strains with high sporulation frequency and high spore viability. The method was verified by crossing flocculent and non-H(2)S-forming...

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Bibliografiska uppgifter

I publikationen:	Appl Environ Microbiol
Huvudupphov:	Romano, Patrizia, Soli, M. Grazia, Suzzi, Giovanna, Grazia, Luigi, Zambonelli, Carlo
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	American Society for Microbiology (ASM) 1985
Ämnen:	Food Microbiology
Länkar:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC291794/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346903/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.50.4.1064-1067.1985
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