Non-conventional yeasts

被引：0

作者：

J. Spencer

A. Ragout de Spencer

C. Laluce

机构：

[1] PROIMI,

[2] Avda. Belgrano y Pje. Caseros,undefined

[3] T4001 MVB,undefined

[4] San Miguel de Tucumán,undefined

[5] Argentina,undefined

[6] UNESP,undefined

[7] Instituto de Química de Araraquara,undefined

[8] Departamento de Bioquímica e Tecnologia Química,undefined

[9] Rua Prof. Francisco Degni S/N–Bairro Quitandintia. CP 355 CEP 14801-970,undefined

[10] Araraquara,undefined

[11] Brazil,undefined

来源：

Applied Microbiology and Biotechnology | 2002年 / 58卷

关键词：

Saccharomyces Cerevisiae; Saccharomyces; Schizosaccharomyces Pombe;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

In the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was another yeast, and it was named Schizosaccharomyces pombe; now there were two stars in the yeast heaven. In only a few more years there were other yeasts, and then more, and more, and more. The era of the non-conventional yeasts had begun.

引用

页码：147 / 156

页数：9

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