Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry

Author:

Simbaña Jennifer1,Portero-Barahona Patricia1ORCID,Carvajal Barriga Enrique Javier1ORCID

Affiliation:

1. Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador

Funder

SICOM PUCE

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference66 articles.

1. Querol, A. & Fleet, G. H. Eds. Yeasts in Food and Beverages; Springer: Berlin, 2006; pp. 1–3.

2. Money, N. P. The Rise of Yeast: How the Sugar Fungus Shaped Civilization; Oxford University Press: New York, 2018; pp. 1–5.

3. Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

4. The origin and adaptive evolution of domesticated populations of yeast from Far East Asia

5. Kurtzman, C., Fell, J. W. & Boekhout, T. Eds. The Yeasts: A Taxonomic Study; Elsevier: Cambridge, MA, 2011; pp. 1–2.

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