On the catabolism of amino acids in the yeast Dekkera bruxellensis and the implications for industrial fermentation processes
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DOI: 10.1002/yea.3290
Abstract: In the last years several reports have reported the capacity of the yeast Dekkera (Brettanomyces) bruxellensis to survive and adapt to the industrial process of alcoholic fermentation. Much of this feature seems to relate to… read more here.
Keywords: amino acids; bruxellensis; acids yeast; fermentation ... See more keywords