Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study

BACKGROUND: Fermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be due to the combination of many environmental stresses. Among them, high temperature and ethanol content are particularly deleteriou...

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Detalhes bibliográficos
Publicado no:BMC Genomics
Main Authors: Marullo, Philippe, Durrens, Pascal, Peltier, Emilien, Bernard, Margaux, Mansour, Chantal, Dubourdieu, Denis
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2019
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6714461/
https://ncbi.nlm.nih.gov/pubmed/31462217
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12864-019-5959-8
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