Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations-Reference-Cited by-同舟云学术

Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations

Published:2021-03 Issue: Volume:342 Page:109077
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

García-Ríos Estéfani,Lairón-Peris María,Muñiz-Calvo Sara,Heras José María,Ortiz-Julien Anne,Poirot Pierre,Rozès Nicolas,Querol Amparo,Guillamón José Manuel

Funder

Ministerio de Economía, Industria y Competitividad, Gobierno de España

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference85 articles.

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5. Adaptive evolution of baker’s yeast in a dough-like environment enhances freeze and salinity tolerance;Aguilera;Microb. Biotechnol.,2010

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