Non-conventional yeasts

dc.contributorPROIMI
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:24:07Z
dc.date.available2014-05-20T15:24:07Z
dc.date.created2014-05-20T15:24:07Z
dc.date.issued2002-02-01
dc.identifierApplied Microbiology and Biotechnology. New York: Springer-verlag, v. 58, n. 2, p. 147-156, 2002.
dc.identifier0175-7598
dc.identifierhttp://hdl.handle.net/11449/34765
dc.identifier10.1007/s00253-001-0834-2
dc.identifierWOS:000174142700003
dc.description.abstractIn 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 Schizo-saccharomyces 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.
dc.languageeng
dc.publisherSpringer
dc.relationApplied Microbiology and Biotechnology
dc.relation3.340
dc.relation1,182
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.titleNon-conventional yeasts
dc.typeArtículos de revistas


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