Genome shuffling to improve fermentation properties of top-fermenting yeast by the improvement of stress tolerance

Food Science and Biotechnology

Volumn 19, Issue 1, 2010, Pages 145-150

  Wang, Haiyong ^b   Hou, Lihua ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b TIANJIN UNIVERSITY   (China)

Author keywords

Beer; Fermentation property; Genome shuffling; Top fermenting yeast

Indexed keywords

CONSUMER PREFERENCES; ETHANOL TOLERANCE; ETHANOL YIELD; GENETIC METHODS; GENOME SHUFFLING; HIGHER ALCOHOLS; METABOLIC ENGINEERING; MULTIPLE GENES; PROTOPLAST FUSION; SEXUAL AND ASEXUAL REPRODUCTION; STRESS TOLERANCE; TOP-FERMENTING YEAST;

ETHANOL; FERMENTATION; FLAVOR COMPOUNDS; GENES; GLYCOLS; POLYETHYLENE GLYCOLS; POLYETHYLENE OXIDES;

YEAST;

EID: 79957633199     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0020-3     Document Type: Article

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