Improving industrial yeast strains: exploiting natural and artificial diversity.

Abstract excerpt

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 yeast with...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Biodiversity
• Share to Evolution, Molecular
• Share to Genetic Variation