Carbohydrate carbon sources induce loss of flocculation of an ale-brewing yeast strain
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2004.02240.x/fullpdf
Reference26 articles.
1. FLOCCULATION IN SACCHAROMYCES CEREVISIAE AS INFLUENCED BY WORT COMPOSITION AND BY ACTIDIONE
2. FLOCCULATION MECHANISMS OF TOP AND BOTTOM FERMENTING BREWING YEAST
3. Antagonistic remodelling by Swi–Snf and Tup1–Ssn6 of an extensive chromatin region forms the background for FLO1 gene regulation
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