Yeast two‐ and three‐species hybrids and high‐sugar fermentation
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DOI: 10.1111/1751-7915.13390
Abstract: The dominating strains of most sugar‐based natural and industrial fermentations either belong to Saccharomyces cerevisiae and Saccharomyces uvarum or are their chimeric derivatives. Osmotolerance is an essential trait of these strains for industrial applications in… read more here.
Keywords: three species; high sugar; yeast two; sugar ... See more keywords