The Value of Long-Chain Fatty Acid Analysis, Randomly Amplified Polymorphic DNA and Electrophoretic Karyotyping for the Characterization of Wine Yeast Strains
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DOI: 10.21548/20-1-2219
Abstract: Wine yeast strains of Saccharomyces had previously been classified into several different species or varieties. This classification system was based mainly on sugar fermentation and assimilation patterns. Subsequently, most of these species were reclassified as… read more here.
Keywords: wine yeast; yeast strains; electrophoretic karyotyping;