Use of Genetic Transformation for the Introduction of Flocculence into Yeast
Author:
Affiliation:
1. Miller Brewing Company, Technical Cente., Milwaukee, WI 53201
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-38-0071
Reference31 articles.
1. Transformation of yeast by a replicating hybrid plasmid
2. YEAST FLOCCULATION
3. A study of the conditions and mechanism of the diphenylamine reaction for the colorimetric estimation of deoxyribonucleic acid
4. A comparison of quantitative methods for measuring yeast flocculation
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1. Construction of FlocculentKluyveromyces marxianusStrains Suitable for High-Temperature Ethanol Fermentation;Bioscience, Biotechnology, and Biochemistry;2009-05-23
2. Control by sugar of Saccharomyces cerevisiae flocculation for industrial ethanol production;FEMS Yeast Research;2006-01-10
3. BIOCHEMICAL ASPECTS OF YEAST FLOCCULATION AND ITS MEASUREMENT: A REVIEW;Journal of the Institute of Brewing;1992-07-08
4. Transfer of antibiotic resistance genes between yeast and mammalian cells under conditions favoring cell fusion;Somatic Cell and Molecular Genetics;1986-03
5. Genetics of Ethanol-Producing Microorganisms;Critical Reviews in Biotechnology;1983-01
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