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    Copper Tolerance and Biosorption of <i>Saccharomyces cerevisiae</i> during Alcoholic Fermentation by Xiang-yu Sun (748032)

    Published 2015
    “…This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of <i>Saccharomyces cerevisiae</i> (lab selected strain BH8 and industrial strains AWRI R2 and Freddo) and a simple model fermentation system containing 0 to 1.50 mM Cu<sup>2+</sup> were used. …”
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