Disentangling the genetic bases of Saccharomyces cerevisiae nitrogen consumption and adaptation to low nitrogen environments in wine fermentation

The budding yeast Saccharomyces cerevisiae has been considered for more than 20 years as a premier model organism for biological sciences, also being the main microorganism used in wide industrial applications, like alcoholic fermentation in the winemaking process. Grape juice is a challenging envir...

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Detalles Bibliográficos
Autores principales: Kessi-Pérez, Eduardo I., Molinet, Jennifer, Martínez, Claudio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950849/
https://www.ncbi.nlm.nih.gov/pubmed/31918759
http://dx.doi.org/10.1186/s40659-019-0270-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950849/
https://www.ncbi.nlm.nih.gov/pubmed/31918759
http://dx.doi.org/10.1186/s40659-019-0270-3

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