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Fermentation 2018, 4(4), 98; https://doi.org/10.3390/fermentation4040098

Yeast Biotechnology 2.0

Alliance Research Group VUB-UGent NanoMicrobiology (NAMI), IJRG VUB-EPFL NanoBiotechnology & NanoMedicine (NANO), Research Group Structural Biology Brussels, Vrije Universiteit Brussel, 1050 Brussels, Belgium
Received: 31 October 2018 / Revised: 20 November 2018 / Accepted: 22 November 2018 / Published: 23 November 2018
(This article belongs to the Special Issue Yeast Biotechnology 2.0)
Full-Text   |   PDF [180 KB, uploaded 28 November 2018]   |   Review Reports

Abstract

Yeast biotechnology. [...] View Full-Text
Keywords: Saccharomyces cerevisiae; non-Saccharomyces yeasts; fermentation-derived products; fermented beverages; wine; beer; mead; flavor; citric acid production; bioethanol production; enzyme production; bioreactors; nanobiotechnology Saccharomyces cerevisiae; non-Saccharomyces yeasts; fermentation-derived products; fermented beverages; wine; beer; mead; flavor; citric acid production; bioethanol production; enzyme production; bioreactors; nanobiotechnology
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Willaert, R.G. Yeast Biotechnology 2.0. Fermentation 2018, 4, 98.

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