125thAnniversary Review: Developments in brewing and distilling yeast strains
Author:
Affiliation:
1. 13 Heol Nant Castan, Rhiwbina Cardiff CF14 6RP UK
2. ICBD; Heriot-Watt University; Riccarton Edinburgh EH14 4AS UK
3. Alltech Inc.; Nicholasville KY 40356 USA
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.104/fullpdf
Reference177 articles.
1. One hundred years of yeast research and development in the brewing industry;Stewart;J. Inst. Brew.,1986
2. A century of brewing microbiology;Rainbow;J. Inst. Brew.,1977
3. Genomics enabled approaches in strain engineering;Warner;Curr. Opin. Microbiol.,2009
4. The complex and dynamic genomes of industrial yeasts;Querol;FEMS Microbiol. Lett.,2009
5. Development of bottom-fermenting Saccharomyces strains that produce high SO2 levels using integrated metabolome and transcriptome analysis;Yoshida;Appl. Environ. Microbiol.,2008
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