Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation

BACKGROUND: Wine produced at low temperature is often considered to improve sensory qualities. However, there are certain drawbacks to low temperature fermentations: e.g. low growth rate, long lag phase, and sluggish or stuck fermentations. Selection and development of new Saccharomyces cerevisiae s...

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Detalles Bibliográficos
Autores principales: López-Malo, María, García-Rios, Estéfani, Melgar, Bruno, Sanchez, Monica R, Dunham, Maitreya J, Guillamón, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4509780/
https://www.ncbi.nlm.nih.gov/pubmed/26194190
http://dx.doi.org/10.1186/s12864-015-1755-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4509780/
https://www.ncbi.nlm.nih.gov/pubmed/26194190
http://dx.doi.org/10.1186/s12864-015-1755-2

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