Contribution of trehalose to ethanol stress tolerance of Wickerhamomyces anomalus

BACKGROUND: The ascomycetous heterothallic yeast Wickerhamomyces anomalus (WA) has received considerable attention and has been widely reported in the winemaking industry for its distinctive physiological traits and metabolic attributes. An increased concentration of ethanol during ethanol fermentat...

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Detalles Bibliográficos
Autores principales: Li, Yinfeng, Jiang, Guilan, Long, Hua, Liao, Yifa, Wu, Liuliu, Huang, Wenyue, Liu, Xiaozhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2023
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10463620/
https://www.ncbi.nlm.nih.gov/pubmed/37644381
http://dx.doi.org/10.1186/s12866-023-02982-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10463620/
https://www.ncbi.nlm.nih.gov/pubmed/37644381
http://dx.doi.org/10.1186/s12866-023-02982-y

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