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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Ngā kaituhi matua:	Claire Brice, Francisco A Cubillos, Sylvie Dequin, Carole Camarasa, Claudio Martínez
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Public Library of Science (PLoS) 2018-01-01
Rangatū:	PLoS ONE
Urunga tuihono:	http://europepmc.org/articles/PMC5809068?pdf=render
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!