Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers-Reference-Cited by-同舟云学术

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Published:2019-02-11 Issue:6 Volume:36 Page:383-398
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Cubillos Francisco A.¹²^ORCID,Gibson Brian³^ORCID,Grijalva‐Vallejos Nubia⁴,Krogerus Kristoffer³⁵^ORCID,Nikulin Jarkko³⁶

Affiliation:

1. Departamento de Biología, Facultad de Química y BiologíaUniversidad de Santiago de Chile Santiago Chile

2. Millennium Institute for Integrative Biology (iBio) Santiago Chile

3. Industrial Biotechnology and Food SolutionsVTT Technical Research Centre of Finland Ltd Espoo Finland

4. Institute for Integrative Systems Biology (I2SysBio)University of Valencia‐CSIC Valencia Spain

5. Department of Biotechnology and Chemical TechnologyAalto University, School of Chemical Technology Espoo Finland

6. Chemical Process Engineering, Faculty of TechnologyUniversity of Oulu Oulu Finland

Funder

Alfred Kordelinin Säätiö

Suomen Kulttuurirahasto

Svenska Kulturfonden

Fonds Baillet Latour

Academy of Finland

Secretaría de Educación Superior, Ciencia, Tecnología e Innovación

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/yea.3380

Reference130 articles.

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2. A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum

3. Targeted metagenomics approach to capture the biodiversity of Saccharomyces genus in wild environments;Alsammar H. F.;Environmental Microbiology Reports,2018

4. Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

5. Cachaça yeast strains: alternative starters to produce beer and bioethanol

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