Filtering by Subject: Organismal Biological Physiology

Yeast lines selected for non-quiescence show increased protein content

Monika Opałek, Agnieszka Marek, Aleksandra Kałdon, et al.

Published: 2019-08-06
Subjects: Ecology and Evolutionary Biology, Life Sciences, Microbiology, Nutrition, Organismal Biological Physiology

Increasing demand for food production requires improvements as well as openness to new sources of protein. Single Cell Protein derived from microbes has been intensively studied as a supplement for traditional sources of proteins, both for animal feed and direct human consumption. Food grade yeast, including Saccharomyces cerevisiae, has already been successfully used in industry. Here, we [...]

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