Exploiting heterozygosity in industrial yeasts to create new and improved baker's yeasts-Reference-Cited by-同舟云学术

Exploiting heterozygosity in industrial yeasts to create new and improved baker's yeasts

Published:2019-07-30 Issue:9 Volume:36 Page:571-587
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Korhola Matti¹²^ORCID,Naumova Elena S.³^ORCID,Partti Edvard¹²,Aittamaa Marja¹²,Turakainen Hilkka¹²,Naumov Gennadi I.³^ORCID

Affiliation:

1. Molecular and Integrative Biosciences Research Programme, Faculty of Biological and Environmental Sciences; University of Helsinki; Helsinki Finland

2. Alkomohr Biotech Ltd.; Helsinki Finland

3. State Research Institute of Genetics and Selection of Industrial Microorganisms of National Research Centre “Kurchatov Institute”; Moscow Russia

Funder

Российский Фонд Фундаментальных Исследований (РФФИ)

Publisher

Wiley

Subject

Genetics,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/yea.3428/fullpdf

Reference90 articles.

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3. Comparison of fermentative capacities of industrial baking and wild type yeasts of the species Saccharomyces cerevisiae in different sugar media;Bell;Letters in Applied Microbiology,2001

4. A high-definition view of functional genetic variation from natural yeast genomes;Bergström;Molecular Biology and Evolution,2014

5. Heterosis in hybrids within and between yeast species;Bernardes;Journal of Evolutionary Biology,2017

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