McBryde, Gardner, de Barros Lopes, and Jiranek (2006) used sequential batch fermentation for adaptive evolution of a wine
yeast strain. While the original strain gave rise to sluggish fermentations in a 200 g/L sugars synthetic must, the final mixed
culture obtained from adaptive evolution was able to complete total sugar consumption. Cadière, Ortiz-Julien, Camarasa, and
Dequin (2011)
McBryde, Gardner, de Barros Lopes, and Jiranek (2006) used sequential batch fermentation for adaptive evolution of a wine
yeast strain. While the original strain gave rise to sluggish fermentations in a 200 g/L sugars synthetic must, the final mixed
culture obtained from adaptive evolution was able to complete total sugar consumption. Cadière, Ortiz-Julien, Camarasa, and
Dequin (2011)
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