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Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO(2), Ethanol, and High CO(2) Pressure
The use of Torulaspora delbrueckii has been repeatedly proposed to improve a wine’s organoleptic quality. This yeast has lower efficiency in completing wine fermentation than Saccharomyces cerevisiae since it has less fermentation capability and greater sensitivity to SO(2), ethanol, and CO(2) press...
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| Publicado no: | Microorganisms |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7564342/ https://ncbi.nlm.nih.gov/pubmed/32906752 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8091372 |
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