Research progress in the technique of the Saccharomyces cerevisiae breeding

doi:10.13386/j.issn1002-0306.2013.16.055

Research progress in the technique of the Saccharomyces cerevisiae breeding[J]. Science and Technology of Food Industry, 2013, (16): 372-375. DOI: 10.13386/j.issn1002-0306.2013.16.055

Citation:

Research progress in the technique of the Saccharomyces cerevisiae breeding[J]. Science and Technology of Food Industry, 2013, (16): 372-375. DOI: 10.13386/j.issn1002-0306.2013.16.055

Citation:

Research progress in the technique of the Saccharomyces cerevisiae breeding[J]. Science and Technology of Food Industry, 2013, (16): 372-375. DOI: 10.13386/j.issn1002-0306.2013.16.055

Research progress in the technique of the Saccharomyces cerevisiae breeding

Abstract

Abstract

Due to its high ethanol yield and fermentation rate, the Sacchromyces cerevisiae is most widely used for producing bioethanol in alcoholic industry. In this paper, the research progress of Saccharomyces cerevisiae breeding was illustrated, especially the technology of genetic engineering brewing was introduced and its application prospect was forecasted.

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