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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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Bibliografische gegevens
Gepubliceerd in:FEMS Microbiol Rev
Hoofdauteurs: Steensels, Jan, Snoek, Tim, Meersman, Esther, Nicolino, Martina Picca, Voordeckers, Karin, Verstrepen, Kevin J
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: BlackWell Publishing Ltd 2014
Onderwerpen:
Online toegang: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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