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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/34765
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dc.contributor.authorSpencer, JFT-
dc.contributor.authorde Spencer, ALR-
dc.contributor.authorLaluce, Cecília-
dc.date.accessioned2014-05-20T15:24:07Z-
dc.date.accessioned2016-10-25T17:58:13Z-
dc.date.available2014-05-20T15:24:07Z-
dc.date.available2016-10-25T17:58:13Z-
dc.date.issued2002-02-01-
dc.identifierhttp://dx.doi.org/10.1007/s00253-001-0834-2-
dc.identifier.citationApplied Microbiology and Biotechnology. New York: Springer-verlag, v. 58, n. 2, p. 147-156, 2002.-
dc.identifier.issn0175-7598-
dc.identifier.urihttp://hdl.handle.net/11449/34765-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/34765-
dc.description.abstractIn the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was another yeast, and it was named Schizo-saccharomyces pombe; now there were two stars in the yeast heaven. In only a few more years there were other yeasts, and then more, and more, and more. The era of the non-conventional yeasts had begun.en
dc.format.extent147-156-
dc.language.isoeng-
dc.publisherSpringer-
dc.sourceWeb of Science-
dc.titleNon-conventional yeastsen
dc.typeoutro-
dc.contributor.institutionPROIMI-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationPROIMI, San Miguel de Tucuman, Tucuman, Argentina-
dc.description.affiliationUNESP, Inst Quim Araraquara, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, Brazil-
dc.description.affiliationUnespUNESP, Inst Quim Araraquara, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, Brazil-
dc.identifier.doi10.1007/s00253-001-0834-2-
dc.identifier.wosWOS:000174142700003-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofApplied Microbiology and Biotechnology-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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