Comparative transcriptomic approach to investigate differences in wine yeast physiology and metabolism during fermentation.
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Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet ProductionSex, Scavengers, and Chaperones: Transcriptome Secrets of Divergent Symbiodinium Thermal Tolerances.Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse originsGenome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentationComparative transcriptomic analysis reveals similarities and dissimilarities in Saccharomyces cerevisiae wine strains response to nitrogen availability.Transcriptional regulation and the diversification of metabolism in wine yeast strains.Oxidative stress tolerance, adenylate cyclase, and autophagy are key players in the chronological life span of Saccharomyces cerevisiae during winemaking.Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii.Transcriptional Regulation of Aerobic Metabolism in Pichia pastoris Fermentation.Flavour-active wine yeasts.Adjustment of trehalose metabolism in wine Saccharomyces cerevisiae strains to modify ethanol yields.Nonlinear fitness consequences of variation in expression level of a eukaryotic geneComparative transcriptomic and proteomic profiling of industrial wine yeast strains.Incorporating comparative genomics into the Design-Test-Learn cycle of microbial strain engineering.Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.Identifying and assessing the impact of wine acid-related genes in yeast.Genomic structural variations contribute to trait improvement during whole-genome shuffling of yeast.The effect of scale on gene expression: commercial versus laboratory wine fermentations.Foldability of a Natural De Novo Evolved Protein.
P2860
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P2860
Comparative transcriptomic approach to investigate differences in wine yeast physiology and metabolism during fermentation.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
2009年论文
@zh
2009年论文
@zh-cn
name
Comparative transcriptomic app ...... etabolism during fermentation.
@en
Comparative transcriptomic app ...... etabolism during fermentation.
@nl
type
label
Comparative transcriptomic app ...... etabolism during fermentation.
@en
Comparative transcriptomic app ...... etabolism during fermentation.
@nl
prefLabel
Comparative transcriptomic app ...... etabolism during fermentation.
@en
Comparative transcriptomic app ...... etabolism during fermentation.
@nl
P2860
P50
P356
P1476
Comparative transcriptomic app ...... etabolism during fermentation.
@en
P2093
Roberto Olivares-Hernandes
P2860
P304
P356
10.1128/AEM.01251-09
P407
P577
2009-08-21T00:00:00Z