Acidity tolerance , breeding

These mechanisms will provide clues for breeding a strain having higher tolerance to acetic acid for vinegar fermentation, which may be a target for improving the efficiency of fermentation production. 

Since the 1940 s, c. is the classical example for practical applications of the ->hybrid breeding technique that makes use of the different gene pools of c. by combining the best fitted individuals to create more vigorous, cold-tolerant and high-yielding varieties, which made c, the no. 1 crop in the US and also the most important feed and starch crop in northern Europe. For food applications, it was necessary to raise the protein content to over 20% and to improve the amount of the essential - amino acids lysine and tryptophane. C. is used for 75% of the world s starch production. For food as well as for technical applications, - amylo-maize starch varieties (high-amylose c.) were bred. 

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