Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study
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DOI: 10.1186/s12864-019-5959-8
Abstract: BackgroundFermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be due to the combination of many environmental stresses. Among them, high temperature and ethanol content… read more here.
Keywords: saccharomyces cerevisiae; temperature; mapping; stuck fermentation ... See more keywords