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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

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