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Genetics of Yeasts

  • Amparo Querol
  • M Teresa Fernández-Espinar
  • Carmela Belloch

The use of yeasts in biotechnology processes dates back to ancient days. Before 7000 BC, beer was produced in Sumeria. Wine was made in Assyria in 3500 BC, and ancient Rome had over 250 bakeries, which were making leavened bread by 100 BC. And milk has been made into Kefyr and Koumiss in Asia for many centuries (Demain, Phaff, & Kurtzman, 1999). However, the importance of yeast in the food and beverage industries was only realized about 1860, when their role in food manufacturing became evident.

Keywords

Internal Transcribe Spacer Meat Product Fermented Sausage Food Microbiology Debaryomyces Hansenii 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Amparo Querol
    • 1
  • M Teresa Fernández-Espinar
  • Carmela Belloch
  1. 1.Instituto de Agroquímica y Tecnología de Alimentos CSICValenciaSpain

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