Yeast bioprospecting versus synthetic biology—which is better for innovative beverage fermentation?
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DOI: 10.1007/s00253-020-10364-x
Abstract: Producers often utilise some of the many available yeast species and strains in the making of fermented alcoholic beverages in order to augment flavours, aromas, acids and textural properties. But still, the demand remains for… read more here.
Keywords: versus synthetic; synthetic biology; yeast bioprospecting; fermentation ... See more keywords