Isolation, identification, and characterization of wild budding yeasts from rose flowers in Fukuyama city, Hiroshima, Japan, and their application in bread and wine production
Author:
Affiliation:
1. Department of Biotechnology, Faculty of Life Sciences and Biotechnology, Fukuyama University
Publisher
The Mycological Society of Japan
Subject
Ecology, Evolution, Behavior and Systematics
Link
https://www.jstage.jst.go.jp/article/mycosci/62/6/62_MYC558/_pdf
Reference39 articles.
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2. Bely, M., Stoeckle, P., Masneuf-Pomarède, I., & Dubourdieu, D. (2008). Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation. International Journal of Food Microbiology, 122, 312-320. https://doi.org/10.1016/j.ijfoodmicro.2007.12.023
3. Botstein, D., & Fink, G.R. (2011). Yeast: An experimental organism for 21st century biology. Genetics, 189, 695-704. https://doi.org/10.1534/genetics.111.130765
4. Breda, V., Jolly, N., & Wyk, J. (2013). Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains. International Journal of Food Microbiology, 163, 80-88. https://doi.org/10.1016/j.ijfoodmicro.2013.02.011
5. Byrne, K.P., & Wolfe, K.H. (2005). The yeast gene order browser: combining curated homology and syntenic context reveals gene fate in polyploid species. Genome Research, 15, 1456-1461. https://doi.org/10.1101/gr.3672305
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