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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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The presence of Enterococcus, coliforms and E. coli in a commercial yeast manufacturing process

S S O'Brien1, D Lindsay, A von Holy

  • 1School of Molecular and Cell Biology, University of the Witwatersrand, Private Bag 3, Wits 2050, South Africa.

International Journal of Food Microbiology
|June 3, 2004
PubMed

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