Abstract
Yeast has a long history of industrial use, having been employed for the production of bread and alcoholic beverages since prehistoric times (Rose and Harrison, 1987). In all these processes yeast produces ethanol, carbon dioxide and numerous flavour compounds.
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Hammond, J. (1998). Brewing with genetically modified amylolytic yeast. In: Roller, S., Harlander, S. (eds) Genetic Modification in the Food Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5815-6_7
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DOI: https://doi.org/10.1007/978-1-4615-5815-6_7
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