Article
Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.
Applied and environmental microbiology - 1 Apr 2011
Albertin Warren, Marullo Philippe, Aigle Michel, Dillmann Christine, de Vienne Dominique, Bely Marina, Sicard Delphine
Abstract excerpt
Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media...
Read the complete abstract on PubMedTopics
Share this publication in a Topic to start or enrich a Post.