A Wild Yeast Laboratory Activity: From Isolation to Brewing-Reference-Cited by-同舟云学术

A Wild Yeast Laboratory Activity: From Isolation to Brewing

Published:2021-09-10 Issue:2 Volume:22 Page:
ISSN:1935-7877
Container-title:Journal of Microbiology & Biology Education
language:en
Short-container-title:J Microbiol Biol Educ.

Author:

Scholes Amanda N.¹²,Pollock Erik D.²,Lewis Jeffrey A.³^ORCID

Affiliation:

1. Cell and Molecular Biology Program, University of Arkansas, Fayetteville, Arkansas, USA

2. Stable Isotope Laboratory, University of Arkansas, Fayetteville, Arkansas, USA

3. Department of Biological Sciences, University of Arkansas, Fayetteville, Arkansas, USA

Abstract

Microbial fermentation is a common form of metabolism that has been exploited by humans to great benefit. Industrial fermentation currently produces a myriad of products ranging from biofuels to pharmaceuticals.

Publisher

American Society for Microbiology

Subject

General Agricultural and Biological Sciences,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,Education

Link

https://journals.asm.org/doi/pdf/10.1128/jmbe.00186-21

Reference18 articles.

1. Ancient Egyptian herbal wines

2. Early Neolithic wine of Georgia in the South Caucasus

3. Fermented beverages of pre- and proto-historic China

4. Some important fermented foods of Mid-Asia, the Middle East, and Africa

5. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

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