Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO(2), Ethanol, and High CO(2) Pressure

The use of Torulaspora delbrueckii has been repeatedly proposed to improve a wine’s organoleptic quality. This yeast has lower efficiency in completing wine fermentation than Saccharomyces cerevisiae since it has less fermentation capability and greater sensitivity to SO(2), ethanol, and CO(2) press...

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Detalles Bibliográficos
Autores principales: Velázquez, Rocío, Martínez, Alberto, Zamora, Emiliano, Álvarez, María L., Bautista-Gallego, Joaquín, Hernández, Luis M., Ramírez, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7564342/
https://www.ncbi.nlm.nih.gov/pubmed/32906752
http://dx.doi.org/10.3390/microorganisms8091372

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7564342/
https://www.ncbi.nlm.nih.gov/pubmed/32906752
http://dx.doi.org/10.3390/microorganisms8091372

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