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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Published on: October 24, 2016

Microbial fermentation-mediated starch modification: Structural evolution, mechanistic insights, traditional

Keke Zhang1, Songli Wei1, Linfeng Hu1

  • 1College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; National & Local United Engineering Laboratory of Wheat Flour Food, Zhengzhou, 450001, China; Henan Province Major University-Enterprise Joint R&D Center for Quick-Frozen Rice, Flour, and Prepared Foods, Zhengzhou, 450001, China.

Food Chemistry
|October 7, 2026
PubMed

Keywords:
Future perspectivesMicrobial fermentationModificationMultiscale structureStarchTraditional application

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