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Microevolutionary changes of commercial Saccharomyces cerevisiae strains recove...

Apresentação efetuada no Microbiotec2011, Braga, 2011 ; The use of commercial Saccharomyces cerevisiae wine yeast strains as fermentation starters has been extensively generalised over the past two decades. These strains are used by wineries every harvest time in large quantities. Within our previous work we showed that such strains are disseminated from the winery [1] and their permanence in nature induced ge...