Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase

Six commercial wine yeast strains and three nonindustrial strains (two laboratory strains and one haploid strain derived from a wine yeast strain) were engineered to produce large amounts of glycerol with a lower ethanol yield. Overexpression of the GPD1 gene, encoding a glycerol-3-phosphate dehydro...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Remize, F., Roustan, J. L., Sablayrolles, J. M., Barre, P., Dequin, S.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1999
Assuntos:	Physiology and Biotechnology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC90995/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9872772/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.1.143-149.1999
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