Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study

BACKGROUND: Fermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be due to the combination of many environmental stresses. Among them, high temperature and ethanol content are particularly deleteriou...

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Detalles Bibliográficos
Autores principales: Marullo, Philippe, Durrens, Pascal, Peltier, Emilien, Bernard, Margaux, Mansour, Chantal, Dubourdieu, Denis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6714461/
https://www.ncbi.nlm.nih.gov/pubmed/31462217
http://dx.doi.org/10.1186/s12864-019-5959-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6714461/
https://www.ncbi.nlm.nih.gov/pubmed/31462217
http://dx.doi.org/10.1186/s12864-019-5959-8

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