Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase

Applied and Environmental Microbiology

Volumn 65, Issue 1, 1999, Pages 143-149

  Remize, F ^a   Roustan, J L ^a   Sablayrolles, J M ^a   Barre, P ^a   Dequin, S ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

2,3 BUTANEDIOL; ACETIC ACID; ACETOIN; ALCOHOL; GLYCEROL; GLYCEROL 3 PHOSPHATE DEHYDROGENASE; SUCCINIC ACID;

ARTICLE; BIOMASS; CELL COUNT; CONTROLLED STUDY; FERMENTATION; FUNGUS GROWTH; GENE OVEREXPRESSION; GENETIC ENGINEERING; GLUCOSE INTAKE; GROWTH CURVE; METABOLIC ACTIVATION; NONHUMAN; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; WINE;

FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 0032939504     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.65.1.143-149.1999     Document Type: Article

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