4.3 Article

Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway

Related references

Note: Only part of the references are listed.
Review Biotechnology & Applied Microbiology

Diversity, variability and fast adaptive evolution of the wine yeast (Saccharomyces cerevisiae) genome-a review

Matthias Sipiczki

ANNALS OF MICROBIOLOGY (2011)

Article Biotechnology & Applied Microbiology

Identification of MET10-932 and Characterization as an Allele Reducing Hydrogen Sulfide Formation in Wine Strains of Saccharomyces cerevisiae

Angela Linderholm et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)

Review Microbiology

How Saccharomyces cerevisiae copes with toxic metals and metalloids

Robert Wysocki et al.

FEMS MICROBIOLOGY REVIEWS (2010)

Article Biotechnology & Applied Microbiology

Isolation of cobalt hyper-resistant mutants of Saccharomyces cerevisiae by in vivo evolutionary engineering approach

Z. Petek Cakar et al.

JOURNAL OF BIOTECHNOLOGY (2009)

Review Biochemistry & Molecular Biology

Combinatorial engineering of microbes for optimizing cellular phenotype

Christine Nicole S. Santos et al.

CURRENT OPINION IN CHEMICAL BIOLOGY (2008)

Review Biotechnology & Applied Microbiology

Strategies and perspectives for genetic improvement of wine yeasts

P Giudici et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2005)

Article Biotechnology & Applied Microbiology

Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine

M Spiczki et al.

JOURNAL OF APPLIED MICROBIOLOGY (2004)

Article Food Science & Technology

Adaptive evolution of wine yeast

A Querol et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Biotechnology & Applied Microbiology

Evolutionary engineering of Saccharomyces cerevisiae for anaerobic growth on xylose

M Sonderegger et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)

Review Biotechnology & Applied Microbiology

Improvement of microbial strains and fermentation processes

S Parekh et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2000)