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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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Romano, Patrizia, Soli, M. Grazia, Suzzi, Giovanna, Grazia, Luigi, Zambonelli, Carlo
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1985
Soggetti:	Food Microbiology
Accesso online:	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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