TY  - CHAP
AU  - Imma Andorrà
AU  - Gemma Miró
AU  - Noelia Espligares
AU  - Ana Maria Mislata
AU  - Miquel Puxeu
AU  - Raúl Ferrer-Gallego
ED  - Thalita Peixoto Basso
Y1  - 2019-01-30
PY  - 2019
T1  - Wild Yeast and Lactic Acid Bacteria of Wine
N2  - This book offers a broad understanding of several ways in which yeasts can be applied to the biotechnology industry. The seven chapters are grouped into three sections (apart from the "Introduction" section). The Animal Nutrition section comprises two chapters dealing with the utilization of yeast as a probiotic for animal nutrition. The Food Industry section addresses the utilization of yeast in food products. Finally, the Industrial Bioproducts section deals with the development of new yeast platforms as cell factories for biochemical production.
BT  - Yeasts in Biotechnology
SP  - Ch. 4
UR  - https://doi.org/10.5772/intechopen.84128
DO  - 10.5772/intechopen.84128
SN  - 978-1-78923-928-7
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-19
ER  -