Developments in sporulation and breeding of brewer's yeast
1989
A general approach, based on the possibility of improving polyploid (aneuploid) industrial yeasts through development of physiological conditions appropriate for their sporulation, is provided. The physiological conditions for sporulation in ale and lager brewing strains are reviewed; the characterization of a novel and improved brewing hybrid constructed by the mating of ale and lager meiotic segregants is described
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