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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Détails bibliographiques

Publié dans:	Appl Environ Microbiol
Auteurs principaux:	Romano, Patrizia, Soli, M. Grazia, Suzzi, Giovanna, Grazia, Luigi, Zambonelli, Carlo
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1985
Sujets:	Food Microbiology
Accès en ligne:	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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