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Yeast two‐ and three‐species hybrids and high‐sugar fermentation

The dominating strains of most sugar‐based natural and industrial fermentations either belong to Saccharomyces cerevisiae and Saccharomyces uvarum or are their chimeric derivatives. Osmotolerance is an essential trait of these strains for industrial applications in which typically high concentration...

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Detalles Bibliográficos
Autor principal: Sipiczki, Matthias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6801140/
https://www.ncbi.nlm.nih.gov/pubmed/30838806
http://dx.doi.org/10.1111/1751-7915.13390