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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2019
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| 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 |