Monitoring Stress-Related Genes during the Process of Biomass Propagation of Saccharomyces cerevisiae Strains Used for Wine Making

Physiological capabilities and fermentation performance of Saccharomyces cerevisiae strains to be employed during industrial wine fermentations are critical for the quality of the final product. During the process of biomass propagation, yeast cells are dynamically exposed to a mixed and interrelate...

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Autori principali: Pérez-Torrado, Roberto, Bruno-Bárcena, Jose M., Matallana, Emilia
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology 2005
Soggetti:
Physiology and Biotechnology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC1287652/
https://ncbi.nlm.nih.gov/pubmed/16269716
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.11.6831-6837.2005
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