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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Romano, Patrizia, Soli, M. Grazia, Suzzi, Giovanna, Grazia, Luigi, Zambonelli, Carlo
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1985
Assuntos:	Food Microbiology
Acesso em linha:	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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