Deletion of JJJ1 improves acetic acid tolerance and bioethanol fermentation performance of Saccharomyces cerevisiae strains
Crossref DOI link: https://doi.org/10.1007/s10529-016-2085-4
Published Online: 2016-04-11
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wu, Xuechang
Zhang, Lijie
Jin, Xinna
Fang, Yahong
Zhang, Ke
Qi, Lei
Zheng, Daoqiong
Funding for this research was provided by:
National Natural Science Foundation of China (31370132, 31401058)
Text and Data Mining valid from 2016-04-11