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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Podrobná bibliografie

Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Romano, Patrizia, Soli, M. Grazia, Suzzi, Giovanna, Grazia, Luigi, Zambonelli, Carlo
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1985
Témata:	Food Microbiology
On-line přístup:	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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