How do yeast cells become tolerant to high ethanol concentrations?

Title
How do yeast cells become tolerant to high ethanol concentrations?
Authors
Keywords
<em class=EmphasisTypeItalic >Saccharomyces cerevisiae</em>, Ethanol tolerance, Fermentation, Biofuel
Journal
CURRENT GENETICS
Volume 62, Issue 3, Pages 475-480
Publisher
Springer Nature
Online
2016-01-12
DOI
10.1007/s00294-015-0561-3

Ask authors/readers for more resources

Reprint

Contact the author

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started