Thermo-and salt-tolerant Saccharomyces cerevisiae strains isolated from fermenting coconut toddy from Sri Lanka
Author:
Affiliation:
1. United Graduate School of Agricultural Science, Kagoshima University, Kagoshima, Japan;
2. Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
Publisher
Informa UK Limited
Subject
Biotechnology
Link
https://tandfonline.com/doi/pdf/10.1080/13102818.2019.1631213
Reference34 articles.
1. Handbook of Plant-Based Fermented Food and Beverage Technology
2. Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka
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