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Transcriptomic and Proteomic Approach for Understanding the Molecular Basis of Adaptation of Saccharomyces cerevisiae to Wine Fermentation

Throughout alcoholic fermentation, Saccharomyces cerevisiae cells have to cope with several stress conditions that could affect their growth and viability. In addition, the metabolic activity of yeast cells during this process leads to the production of secondary compounds that contribute to the org...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Zuzuarregui, Aurora, Monteoliva, Lucía, Gil, Concha, del Olmo, Marcel·lí
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2006
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC1352203/
https://ncbi.nlm.nih.gov/pubmed/16391125
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.72.1.836-847.2006
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