Improving industrial yeast strains: exploiting natural and artificial diversity
نویسندگان
چکیده
منابع مشابه
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 biotechnological yeast applications, such as the production of second-generation biofuels, confront y...
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ژورنال
عنوان ژورنال: FEMS Microbiology Reviews
سال: 2014
ISSN: 1574-6976
DOI: 10.1111/1574-6976.12073