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Titel:

Self-cloning brewing yeast: a new dimension in beverage production

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Fischer, S.; Procopio, S.; Becker, T.
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:
6
Seitenangaben Beitrag:
851-863
Volltext / DOI:
doi:10.1007/s00217-013-2092-9
WWW:
https://doi.org/10.1007/s00217-013-2092-9
Print-ISSN:
1438-2385
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