Whole Genome Comparison Reveals High Levels of Inbreeding and Strain Redundancy Across the Spectrum of Commercial Wine Strains of Saccharomyces cerevisiae

Humans have been consuming wines for more than 7000 yr . For most of this time, fermentations were presumably performed by strains of Saccharomyces cerevisiae that naturally found their way into the fermenting must . In contrast, most commercial wines are now produced by inoculation with pure yeast...

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Detaylı Bibliyografya
Yayımlandı:G3 (Bethesda)
Asıl Yazarlar: Borneman, Anthony R., Forgan, Angus H., Kolouchova, Radka, Fraser, James A., Schmidt, Simon A.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Genetics Society of America 2016
Konular:
Investigations
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4825664/
https://ncbi.nlm.nih.gov/pubmed/26869621
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1534/g3.115.025692
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