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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

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

Fernando Viana1, José V Gil, Salvador Genovés

  • 1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, PO Box 73, 46100 Burjassot, Valencia, Spain.

Food Microbiology
|July 16, 2008
PubMed

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