Biological diversity of carbon assimilation among isolates of the yeast Dekkera bruxellensis from wine and fuel-ethanol industrial processes.

Autor: da Silva JM; Department of Genetics, Federal University of Pernambuco, Recife, Brazil.; Department of Biochemistry, Federal University of Pernambuco, Recife, Brazil., da Silva GHTG; Department of Genetics, Federal University of Pernambuco, Recife, Brazil., Parente DC; Department of Genetics, Federal University of Pernambuco, Recife, Brazil.; Department of Biochemistry, Federal University of Pernambuco, Recife, Brazil., Leite FCB; Department of Biology, Federal Rural University of Pernambuco, Recife, Brazil., Silva CS; Department of Chemical Engineering, Federal University of Pernambuco, Recife, Brazil., Valente P; Department of Microbiology, Immunology and Parasitology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil., Ganga AM; Department of Food Engineering, University of Santiago, Santiago, Chile., Simões DA; Department of Biochemistry, Federal University of Pernambuco, Recife, Brazil., de Morais MA Jr; Department of Genetics, Federal University of Pernambuco, Recife, Brazil.

Publikováno v: FEMS yeast research [FEMS Yeast Res] 2019 May 01; Vol. 19 (3).