2022•Process BiochemistryRequires access

Improving ethanol tolerance of Saccharomyces cerevisiae through adaptive laboratory evolution using high ethanol concentrations as a selective pressure

Maria Mavrommati, Séraphim Papanikolaou, George Aggelis

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Key concepts: Saccharomyces cerevisiae, Fermentation, Ethanol fuel, Ethanol, Yeast, Ethanol fermentation, Biology, Food science

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Improving ethanol tolerance of Saccharomyces cerevisiae through adaptive laboratory evolution using high ethanol concentrations as a selective pressure — Research Paper | ScholarLens