The Development of superior yeast strains for the food and beverage industries

challenges, opportunities and potential benefits

Kevin J. Verstrepen, Paul J. Chambers, Isak S. Pretorius

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationYeasts in food and beverages
EditorsAmparo Querol, Graham Fleet
Place of PublicationGermany
PublisherSpringer, Springer Nature
Pages399-444
Number of pages46
ISBN (Print)9783540283881
DOIs
Publication statusPublished - 2006
Externally publishedYes

Publication series

NameThe Yeast Handbook
PublisherSpringer Verlag

Cite this

Verstrepen, K. J., Chambers, P. J., & Pretorius, I. S. (2006). The Development of superior yeast strains for the food and beverage industries: challenges, opportunities and potential benefits. In A. Querol, & G. Fleet (Eds.), Yeasts in food and beverages (pp. 399-444). (The Yeast Handbook). Germany: Springer, Springer Nature. https://doi.org/10.1007/978-3-540-28398-0_13