d‐Xylose consumption by nonrecombinantSaccharomyces cerevisiae: A review-Reference-Cited by-同舟云学术

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d‐Xylose consumption by nonrecombinantSaccharomyces cerevisiae: A review

Published:2019-07-24 Issue: Volume: Page:
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Patiño Margareth Andrea¹²^ORCID,Ortiz Juan Pablo³,Velásquez Mario²,Stambuk Boris U.⁴^ORCID

Affiliation:

1. Instituto de Biotecnología

2. Departamento de Ingeniería Química y AmbientalUniversidad Nacional de Colombia Bogotá Colombia

3. Facultad de Ciencias e IngenieríaUniversidad de Boyacá Tunja Colombia

4. Departamento de BioquímicaUniversidad Federal de Santa Catarina Florianópolis Brazil

Funder

Universidad Nacional de Colombia

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Financiadora de Estudos e Projetos

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/yea.3429

Reference186 articles.

1. Genetically modified industrial yeast ready for application;Akada R.;Journal of Bioscience and Bioengineering,2002

2. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions;Albergaria H.;Applied Microbiology and Biotechnology,2016

3. Trends in global approvals of biotech crops (1992‐2014);Aldemita R. R.;GM Crops & Food,2015

4. Apparent half‐life of sugar transport proteins in Saccharomyces cerevisiae;Alonso A.;Folia Microbiologica,1978

5. Survival of genetically modified and self‐cloned strains of commercial baker's yeast in simulated natural environments: environmental risk assessment;Ando A.;Applied and Environmental Microbiology,2005

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