Yeast Strain Selection

Discover the pivotal advancements in yeast science with "Yeast Strain Selection," a comprehensive hardback published by Taylor & Francis Inc in 1990. Spanning 368 pages, this essential resource brings together contributions from leading experts in academia and industry, including food, pharmaceutical, and brewing sectors.

This book delves into the nuances of yeast strain development and handling, showcasing significant progress in yeast selection methodologies for various applications. With a focus on Saccharomyces and other yeast strains, it provides valuable insights into the role of yeast in academic research and recombinant DNA technology. Perfect for researchers, industry professionals, and anyone keen to understand the complexities of yeast biotechnology, "Yeast Strain Selection" serves as an indispensable guide to the modern practices and future innovations in yeast utilization.