Related Experiment Video

Updated: Aug 14, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

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

Published on: October 24, 2016

Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and

Giuseppe Romano1, Francesco Loperfido2, Valentina Petrelli2

  • 1Institute of Sciences of Food Production-National Resarch Council (ISPA-CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.

Foods (Basel, Switzerland)
|August 13, 2026
PubMed

Keywords:
biodiversityfermented beveragefruit wineyeast selection

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