Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.

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Environmental stress is the major cause of transcriptomic and proteomic changes in GM and non-GM plants.Insights into the molecular regulation of monolignol-derived product biosynthesis in the growing hemp hypocotyl.

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Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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Stuck at work? Quantitative pr ...... overcoming stuck fermentation.

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Stuck at work? Quantitative pr ...... overcoming stuck fermentation.

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Stuck at work? Quantitative pr ...... overcoming stuck fermentation.

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Stuck at work? Quantitative pr ...... overcoming stuck fermentation

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Aleksandra Szopinska

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Daniele Evers

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Eva Christ

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Helmut König

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P2860

The 1.8-A resolution crystal structure of YDR533Cp from Saccharomyces cerevisiae: A member of the DJ-1/ThiJ/PfpI superfamily

Genomic expression programs in the response of yeast cells to environmental changes

Life with 6000 genes

Post-transcriptional control of the Saccharomyces cerevisiae proteome by 14-3-3 proteins.

Complex interactions among members of an essential subfamily of hsp70 genes in Saccharomyces cerevisiae.

Saccharomyces cerevisiae Hsp31p, a stress response protein conferring protection against reactive oxygen species.

The yeast Saccharomyces cerevisiae contains two glutaredoxin genes that are required for protection against reactive oxygen species.

Rapamycin sensitivity in Saccharomyces cerevisiae is mediated by a peptidyl-prolyl cis-trans isomerase related to human FK506-binding protein

14-3-3 protects against stress-induced apoptosis.

The LEA-like protein HSP 12 in Saccharomyces cerevisiae has a plasma membrane location and protects membranes against desiccation and ethanol-induced stress.

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593-608

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scholarly article

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10.1002/PMIC.201500225

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Sébastien Planchon

Jenny Renaut

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2016-02-01T00:00:00Z

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290443612

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26763469

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Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.

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P2860

P2860

Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.

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