Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature.
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Cold-stress responses in the Antarctic basidiomycetous yeast Mrakia blollopisNovel brewing yeast hybrids: creation and applicationTranscriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations.Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations.Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions.Influence of heat shock and osmotic stresses on the growth and viability of Saccharomyces cerevisiae SUBSC01.MetICA: independent component analysis for high-resolution mass-spectrometry based non-targeted metabolomics.Evolution of protein-protein interaction networks in yeast.Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids.Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress.Redox engineering by ectopic expression of glutamate dehydrogenase genes links NADPH availability and NADH oxidation with cold growth in Saccharomyces cerevisiaeInheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature.Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation.Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling.Tolerance to winemaking stress conditions of Patagonian strains of Saccharomyces eubayanus and Saccharomyces uvarum.Analysis of temperature-mediated changes in the wine yeast Saccharomyces bayanus var uvarum. An oenological study of how the protein content influences wine quality.New yeasts-new brews: modern approaches to brewing yeast design and development.Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation.Rapid Identification of Major QTL Associated With Near- Freezing Temperature Tolerance in
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P2860
Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature.
description
2013 nî lūn-bûn
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2013 թուականի Մարտին հրատարակուած գիտական յօդուած
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2013 թվականի մարտին հրատարակված գիտական հոդված
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2013年の論文
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2013年論文
@yue
2013年論文
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2013年論文
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2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
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name
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@ast
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@en
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@nl
type
label
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@ast
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@en
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@nl
prefLabel
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@ast
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@en
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@nl
P2860
P1433
P1476
Metabolomic comparison of Sacc ...... rmentation at low temperature.
@en
P2093
María López-Malo
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P304
P356
10.1371/JOURNAL.PONE.0060135
P407
P577
2013-03-20T00:00:00Z