Transcriptomic and proteomic approach for understanding the molecular basis of adaptation of Saccharomyces cerevisiae to wine fermentation.
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Flor Yeast: New Perspectives Beyond Wine AgingThe genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.Quantitative transcription dynamic analysis reveals candidate genes and key regulators for ethanol tolerance in Saccharomyces cerevisiaeThe phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates.A multi-level study of recombinant Pichia pastoris in different oxygen conditions.Comparative transcriptomic analysis reveals similarities and dissimilarities in Saccharomyces cerevisiae wine strains response to nitrogen availability.Deciphering the molecular basis of wine yeast fermentation traits using a combined genetic and genomic approach.Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii.Adjustment of trehalose metabolism in wine Saccharomyces cerevisiae strains to modify ethanol yields.Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response.Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.Response of yeast cells to high glucose involves molecular and physiological differences when compared to other osmostress conditions.Accumulation of non-superoxide anion reactive oxygen species mediates nitrogen-limited alcoholic fermentation by Saccharomyces cerevisiae.Saccharomyces cerevisiae signature genes for predicting nitrogen deficiency during alcoholic fermentation.Transcriptional response of Saccharomyces cerevisiae to different nitrogen concentrations during alcoholic fermentation.Sweet wine production by two osmotolerant Saccharomyces cerevisiae strains.Transcriptional profiling of Brazilian Saccharomyces cerevisiae strains selected for semi-continuous fermentation of sugarcane must.
P2860
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P2860
Transcriptomic and proteomic approach for understanding the molecular basis of adaptation of Saccharomyces cerevisiae to wine fermentation.
description
2006 nî lūn-bûn
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name
Transcriptomic and proteomic a ...... revisiae to wine fermentation.
@en
Transcriptomic and proteomic a ...... revisiae to wine fermentation.
@nl
type
label
Transcriptomic and proteomic a ...... revisiae to wine fermentation.
@en
Transcriptomic and proteomic a ...... revisiae to wine fermentation.
@nl
prefLabel
Transcriptomic and proteomic a ...... revisiae to wine fermentation.
@en
Transcriptomic and proteomic a ...... revisiae to wine fermentation.
@nl
P2860
P50
P1476
Transcriptomic and proteomic a ...... revisiae to wine fermentation.
@en
P2093
Marcel lí del Olmo
P2860
P304
P356
10.1128/AEM.72.1.836-847.2006
P407
P577
2006-01-01T00:00:00Z