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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

Growth characteristics of bakers' yeast in ethanol

K M Wasungu1, R E Simard

  • 1Centre de recherche en nutrition and Département de sciences et technologie des aliments, Université Laval, Ste-Foy, Québec G1K 7P4, Canada.

Biotechnology and Bioengineering
|May 1, 1982
PubMed

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