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Journal of Microbiology and Biotechnology

Volumn 10, Issue 6, 2000, Pages 776-783

Fermentation and sporulation characteristics of Saccharomyces cerevisiae SHY111 isolated from Korean traditional rice wine

(7) Kim, S H a Chung, O C a Woo, I S a Shin, J H a Rho, D H a Rhee, I K a Park, H D a

a Kyungpook National University (South Korea)

Author keywords

Alcohol yeast; Fermentation; Haploid; Korean traditional liquor; S. boulardii; S. cerevisiae SHY111; Tetrad analysis

Indexed keywords

RIBOSOME DNA;

ALCOHOL METABOLISM; ARTICLE; FERMENTATION; HAPLOIDY; NONHUMAN; RICE; SACCHAROMYCES CEREVISIAE; SPOROGENESIS; WINE; YEAST;

EID: 0034525896 PISSN: 10177825 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (3)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.