Diverse yeasts for diverse fermented beverages and foods

Current Opinion in Biotechnology

Volumn 49, Issue , 2018, Pages 199-206

  Hittinger, Chris Todd ^a   Steele, James L ^a   Ryder, David S ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLIC BEVERAGES; BIODIVERSITY; BIOTECHNOLOGY; DNA SEQUENCES; ENVIRONMENTAL TECHNOLOGY; GENE ENCODING; MICROORGANISMS;

CURRENT PRACTICES; FERMENTED BEVERAGES; FOOD BIOTECHNOLOGY; FOOD PRODUCTION; FUTURE INNOVATIONS; GENETIC TECHNOLOGY; MICROBIAL COMMUNITIES; YEAST SACCHAROMYCES CEREVISIAE;

YEAST;

BREAD; CHEESE; DNA SEQUENCE; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; FOOD BIOTECHNOLOGY; FOOD INDUSTRY; FOOD SAFETY; MICROBIAL DIVERSITY; NONHUMAN; PRIORITY JOURNAL; REVIEW; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS; YEAST; BIODIVERSITY; BIOREACTOR; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; METABOLISM;

BIODIVERSITY; BIOREACTORS; BREAD; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; YEASTS;

EID: 85032702125     PISSN: 09581669     EISSN: 18790429     Source Type: Journal    
DOI: 10.1016/j.copbio.2017.10.004     Document Type: Review

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