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...
Salvato in:
| Pubblicato in: | Appl Environ Microbiol |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1999
|
| Soggetti: | |
| Accesso online: | 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 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|