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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Fischer, S.; Procopio, S.; Becker, T. 
Titel:
Self-cloning brewing yeast: a new dimension in beverage production 
Abstract:
Since the mid-1990s, biotechnology has advanced, and there has been an increased focus on using genetically modified yeast in the production of fermented beverages and the manufacturing of bioethanol. Yeast is the primary microorganism for fermented beverages such as beer, wine and sake. However, existing individual strains will not completely fulfill future demands for an efficient and high-quality fermentation. In this case, several research groups have been working on genetic modifications of...    »
 
Zeitschriftentitel:
European Food Research and Technology 
Jahr:
2013 
Band / Volume:
237 
Heft / Issue:
Seitenangaben Beitrag:
851-863 
Print-ISSN:
1438-2385