Genome-edited Saccharomyces cerevisiae strains for improving quality, safety, and flavor of fermented foods
Ye‐Gi Lee, Byung‐Yeon Kim, Jin-Myung Bae, Yirong Wang, Yong‐Su Jin
Topics & Concepts
FermentationFood scienceYeastSaccharomyces cerevisiaeYeast in winemakingBiologyChemistryBiochemistryBiofuel production and bioconversionMicrobial Metabolic Engineering and BioproductionCRISPR and Genetic Engineering