| http://www.w3.org/ns/prov#value | - It has been suggested that starch (or dextrin)-degrading yeasts could be usefully exploited in fermentation processes, such as the production of ethanol or beer, which utilise starch-containing raw materials (Tubb, 1983, 1984: full reference to be found at the end of this specification), and in the production of amylolytic enzymes such as amyloglucosidases (Eveleigh, 1981; Fogarty, 1983).
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