Schizosaccharomyces pombe Isolation Protocol
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Publisher
Springer New York
Link
http://link.springer.com/content/pdf/10.1007/978-1-4939-7546-4_20
Reference11 articles.
1. Benito S, Palomero P, Calderón F, Palmero D, Suárez-Lepe JA (2014) Schizosaccharomyces. In: Batt CA, Tortorello ML (eds) Encyclopedia of food microbiology, 2nd edn. Elsevier, Amsterdam, pp 365–370
2. Benito S, Palomero P, Morata A, Calderón F, Suárez-Lépe JA (2012) New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines. Int J Food Sci Tech 47(10):2101–2108
3. Benito S, Palomero F, Morata A, Calderon F, Palmero D, Suarez-Lepe JA (2013) Physiological features of Schizosaccharomyces pombe of interest in making of white wines. Eur Food Res Technol 236(1):29–36
4. Jeffares DC, Rallis C, Rieux A, Speed D, Převorovský M, Mourier T, Marsellach FX, Iqbal Z, Lau W, Cheng TM, Pracana R, Mülleder M, Lawson JL, Chessel A, Bala S, Hellenthal G, O'Fallon B, Keane T, Simpson JT, Bischof L, Tomiczek B, Bitton DA, Sideri T, Codlin S, Hellberg JE, van Trigt L, Jeffery L, Li JJ, Atkinson S, Thodberg M, Febrer M, McLay K, Drou N, Brown W, Hayles J, Carazo Salas RE, Ralser M, Maniatis N, Balding DJ, Balloux F, Durbin R, Bähler J (2015) The genomic and phenotypic diversity of Schizosaccharomyces pombe. Nat Genet 47(3):235–241
5. Pathania N, Kanwar S, Jhang T, Koundal KR, Sharma TR (2010) Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas. World J Microbiol Biotechnol 26(9):1539–1547
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