Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen.

Saccharomyces cerevisiae strains are genetically diverse, largely as a result of human efforts to develop strains specifically adapted to various fermentation processes. These adaptive pressures from various ecological niches have generated behavioral differences among these strains, particularly in...

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Detalles Bibliográficos

Autores principales:	Claire Brice, Francisco A Cubillos, Sylvie Dequin, Carole Camarasa, Claudio Martínez
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Public Library of Science (PLoS) 2018-01-01
Colección:	PLoS ONE
Acceso en línea:	http://europepmc.org/articles/PMC5809068?pdf=render
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