Brewing and Distilling Yeasts

Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium.

Stresul, vitalitatea si viabilitatea drojdiei sunt, de asemenea, abordate impreuna cu productia de aroma, manipularea genetica, formarea bioetanolului si producerea etanolului prin drojdii non-Saccharomyces si o bacterie Gram-negativa.