Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen

Saccharomyces cerevisiae strains are genetically diverse, largely as a result of human efforts to develop strains specifically adapted to various fermentation processes. These adaptive pressures from various ecological niches have generated behavioral differences among these strains, particularly in...

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Detalles Bibliográficos
Autores principales: Brice, Claire, Cubillos, Francisco A., Dequin, Sylvie, Camarasa, Carole, Martínez, Claudio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5809068/
https://www.ncbi.nlm.nih.gov/pubmed/29432462
http://dx.doi.org/10.1371/journal.pone.0192383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5809068/
https://www.ncbi.nlm.nih.gov/pubmed/29432462
http://dx.doi.org/10.1371/journal.pone.0192383

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