Transcription profile of brewery yeast under fermentation conditions
Open Access
- 1 March 2003
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Applied Microbiology
- Vol. 94 (3) , 432-448
- https://doi.org/10.1046/j.1365-2672.2003.01849.x
Abstract
Aims: Yeast strains, used in the brewing industry, experience distinctive physiological conditions. During a brewing fermentation, yeast are exposed to anaerobic conditions, high pressur...Keywords
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