Cargando…
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...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2014
|
| Materias: | |
| 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 |