Comparative adaptability of 307 Saccharomyces cerevisiae strains from winemaking and Mantou fermentation
Cairong Su(Tarim University), Lixia Zhu(Xinjiang Production and Construction Corps), Yiming Jia(Soochow University), Pei‐Jie Han(Chinese Academy of Sciences), Hui Wang(Central South University), Wenhua Wang(Central South University), Xueli Ma(Tarim University)
Cited by 1
Related Papers
The origin and adaptive evolution of domesticated populations of yeast from Far East Asia
|Nature Communications|2018|268
Evidence for a Far East Asian origin of lager beer yeast
|Current Biology|2014|175
Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu
|Food Research International|2023|60
Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation
|Foods|2023|53
Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress
|Scientific Reports|2017|50