Yeast two‐ and three‐species hybrids and high‐sugar fermentation
Summary 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 conce...
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| Format: | Article |
| Language: | English |
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Wiley
2019-11-01
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| Series: | Microbial Biotechnology |
| Online Access: | https://doi.org/10.1111/1751-7915.13390 |