Comparative Transcriptomic Approach To Investigate Differences in Wine Yeast Physiology and Metabolism during Fermentation

Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This ge...

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Detaylı Bibliyografya
Asıl Yazarlar: Rossouw, Debra, Olivares-Hernandes, Roberto, Nielsen, Jens, Bauer, Florian F.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology (ASM) 2009
Konular:
Physiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC2765138/
https://ncbi.nlm.nih.gov/pubmed/19700545
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01251-09
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