about
Why, when, and how did yeast evolve alcoholic fermentation?Coevolution with bacteria drives the evolution of aerobic fermentation in Lachancea kluyveri.Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery.Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast.Yeast-bacteria competition induced new metabolic traits through large-scale genomic rearrangements in Lachancea kluyveri.Erratum to: Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeastGenome dynamics and evolution in yeasts: A long-term yeast-bacteria competition experiment.Use of non-conventional yeast improves the wine aroma profile of Ribolla GiallaBiodiesel's trash is a biorefineries' treasure: the use of "dirty" glycerol as an industrial fermentation substrateImprovement of thermotolerance in Lachancea thermotolerans using a bacterial selection pressure
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P50
description
researcher ORCID ID = 0000-0002-8822-1347
@en
wetenschapper
@nl
name
Nerve Zhou
@ast
Nerve Zhou
@en
Nerve Zhou
@es
Nerve Zhou
@nl
type
label
Nerve Zhou
@ast
Nerve Zhou
@en
Nerve Zhou
@es
Nerve Zhou
@nl
prefLabel
Nerve Zhou
@ast
Nerve Zhou
@en
Nerve Zhou
@es
Nerve Zhou
@nl
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56194476700
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0000-0002-8822-1347