Ontology highlight
ABSTRACT:
SUBMITTER: Steensels J
PROVIDER: S-EPMC4293462 | biostudies-literature | 2014 Sep
REPOSITORIES: biostudies-literature
Steensels Jan J Snoek Tim T Meersman Esther E Picca Nicolino Martina M Voordeckers Karin K Verstrepen Kevin J KJ
FEMS microbiology reviews 20140508 5
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentati ...[more]