Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis

BACKGROUND: Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking con...

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Detalles Bibliográficos
Autores principales: Vázquez-Lima, Felícitas, Silva, Paulina, Barreiro, Antonio, Martínez-Moreno, Rubén, Morales, Pilar, Quirós, Manuel, González, Ramón, Albiol, Joan, Ferrer, Pau
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4070652/
https://www.ncbi.nlm.nih.gov/pubmed/24928139
http://dx.doi.org/10.1186/1475-2859-13-85

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4070652/
https://www.ncbi.nlm.nih.gov/pubmed/24928139
http://dx.doi.org/10.1186/1475-2859-13-85

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