期刊
LETTERS IN APPLIED MICROBIOLOGY
卷 64, 期 2, 页码 103-110出版社
WILEY
DOI: 10.1111/lam.12677
关键词
fermentation biotechnology; gene expression; stress response; wine; yeast
资金
- Spanish Ministry of Economy and Competitiveness [AGL201452984- R]
Wine yeast deals with many stress conditions during its biotechnological use. Biomass production and its dehydration produce major oxidative stress, while hyperosmotic shock, ethanol toxicity and starvation are relevant during grape juice fermentation. Most stress response mechanisms described in laboratory strains of Saccharomyces cerevisiae are useful for understanding the molecular machinery devoted to deal with harsh conditions during industrial wine yeast uses. However, the particularities of these strains themselves, and the media and conditions employed, need to be specifically looked at when studying protection mechanisms.
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