Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization
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DOI: 10.3389/fmicb.2022.1042613
Abstract: The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this study, eight yeasts, including Saccharomyces cerevisiae, Schizosaccharomyces pombe,… read more here.
Keywords: cider; transcriptive characterization; wfc 071; production ... See more keywords