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Improving industrial yeast strains: exploiting natural and artificial diversity
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biot...
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| 出版年: | FEMS Microbiol Rev |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
BlackWell Publishing Ltd
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4293462/ https://ncbi.nlm.nih.gov/pubmed/24724938 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1574-6976.12073 |
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