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Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation

The continuous usage of single Saccharomyces cerevisiae strains as starter cultures in fermentation led to the domestication and propagation of highly specialized strains in fermentation, resulting in the standardization of wines and beers. In this way, hundreds of commercial strains have been devel...

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Detalles Bibliográficos
Autores principales:	Molinet, Jennifer, Cubillos, Francisco A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2020
Materias:	Genetics
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7667258/ https://www.ncbi.nlm.nih.gov/pubmed/33240332 http://dx.doi.org/10.3389/fgene.2020.589350

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