A unique saccharomyces cerevisiae saccharomyces uvarum hybrid isolated from norwegian farmhouse beer: Characterization and reconstruction

Frontiers in Microbiology

Volumn 9, Issue SEP, 2018, Pages

  Krogerus, Kristoffer ^a,b   Preiss, Richard ^c,d   Gibson, Brian ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b AALTO UNIVERSITY   (Finland)

^c UNIVERSITY OF GUELPH   (Canada)

^d Escarpment Laboratories   (Canada)

Author keywords

Beer; Dextrin; Genome; Hybrid; Kveik; Yeast

Indexed keywords

CARBOHYDRATE;

ALCOHOL TOLERANCE; ARTICLE; BEER; BIOFUEL PRODUCTION; BREWING; CIDER; DISTILLATION; FERMENTATION; FUNGAL CELL CULTURE; FUNGAL GENOME; FUNGAL STRAIN; FUNGUS IDENTIFICATION; INTERSPECIFIC HYBRID; NONHUMAN; PHENOTYPE; PHYLOGENY; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM; TEMPERATURE; WHOLE GENOME SEQUENCING; WINE;

EID: 85055084697     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2018.02253     Document Type: Article

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