Yeast bioprospecting versus synthetic biology—which is better for innovative beverage fermentation?
Lucien Alperstein, Jennifer M. Gardner, Joanna F. Sundstrom, Krista M. Sumby, Vladimir Jiranek
Topics & Concepts
BioprospectingSynthetic biologyYeastBrewingBiotechnologyFermentationBiologyBiochemical engineeringWineComputational biologyFood scienceEcologyEngineeringBiochemistryFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesBiochemical and biochemical processes