HIGHLIGHTS
- who: Mouna Aouine and colleagues from the Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Sciences and Techniques, AgroBioSciences Department, Mohammed VI Polytechnic University, Benguu00e9rir, MoroccoUMR, Agro Institute of Montpellier, University of Montpellier, Montpellier, France have published the research: Exploring Natural Fermented Foods as a Source for New Efficient Thermotolerant Yeasts for the Production of Second-Generation Bioethanol, in the Journal: Energies 2022, 15, 4954. of /2022/
- what: The aim of this study was to isolate and select potential thermotolerant yeasts from natural fermented products in Morocco and to evaluate their ability to produce . . .
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