Characterisation of thermotolerant Saccharomyces cerevisiae hybrids

Biotechnology Letters

Volumn 20, Issue 6, 1998, Pages 543-547

  Rainieri, S ^a   Zambonelli, C ^a   Giudici, R ^b   Castellari, L ^c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

^c Ctro Assistenza Tecnologica E   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL SPORE; CONTROLLED STUDY; FUNGUS CULTURE; HEAT TOLERANCE; NONHUMAN; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE;

EID: 0031873570     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1005389309527     Document Type: Article

References (13)

1. Anderson, PJ, McNeil, KE and Watson, K (1988). J. Gen. Microbiol. 134:1691-1698.
2. Castellari, L., Ferruzzi, M., Magrini, A., Giudici, P., Passarelli, P. and Zambonelli, C. (1994) Vitis 33:49-52.
3. Hacking, AJ, Taylor, IWF and Hanas, CM (1984). Appl. Microbiol. Biotechnol. 19:361-363.
4. Henschke, PA and Jiranek , V (1993) Yeasts - metabolism of nitrogen compounds. In: Wine Microbiology and Biotechnology, GH Fleet, ed pp 77-164, Harwood Academic Publishers. Chur, Switzerland.
5. Kishimoto, M, Shinohara, T, Soma, E and Goto, S (1993). J. Ferment. Bioeng. 75:451-453.
6. Laluce, C, Palmieri, MC and Lopes da Cruz, RC (1991). Biotechnol. Bioeng. 37:151-159.
7. Packer, GJK, Prentice, GA and Clegg, LFL (1973). J. Appl. Bacteriol. 36:173-177.
8. Rainieri, S, Zambonelli, C, Passarelli, P, Castellari, L and Franzoni, S (1996). Ind. Bevande 25:565-570.
9. Vaughan-Martini, A and Martini, A (1993). System. Appl. Microbiol. 16:113-119.
10. Walsh, RM and Martin, PA (1977). J. Inst. Brew. 83:169-175.
11. Watson, K (1987). Temperature relations. In: The Yeast 2nd ed. AH Rose and JS Harrison, eds vol 2 pp 41-71, London: Academic Press.
12. Winge, O and Laustsen, P (1938). Compt. Rend. Trav. Lab. Carlsberg Sér. Physiol. 22:235-244.
13. Zambonelli, C, Passarelli, P, Rainieri, S, Bertolini, L, Giudici, P and Castellari, L (1997). J. Sci. Food Agric. 74:7-12.