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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae

Valentin Tilloy1, Axelle Cadière2, Maryam Ehsani2

  • 1INRA, UMR1083, SPO, F-34060 Montpellier, France; Montpellier SupAgro, UMR1083, SPO, F-34060 Montpellier, France; Montpellier University, UMR1083, SPO, F-34060 Montpellier, France; Lallemand SAS, F-31700 Blagnac, France; Univ. Limoges, UMRS 1092 / INSERM, U1092 / CHU Limoges, Laboratoire de Bactériologie-Virologie-Hygiène, F-87000 Limoges, France.

International Journal of Food Microbiology
|July 30, 2015
PubMed

Keywords:
EthanolEvolutionary engineeringMetabolic engineeringSystems biologyYeast

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