The use of genetically modified Saccharomyces cerevisiae strains in the wine industry

Applied Microbiology and Biotechnology

Volumn 68, Issue 3, 2005, Pages 292-304

  Schuller, Dorit ^a   Casal, Margarida ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; BIOTECHNOLOGY; DNA; ECONOMIC AND SOCIAL EFFECTS; FOOD PRODUCTS PLANTS; GENETIC ENGINEERING; OPTIMIZATION; PROTEINS; WINE;

BIOFUELS; MOLECULAR GENETICS; SACCHAROMYCES CEREVISIAE; WINE INDUSTRY;

YEAST;

AMPICILLIN; BIOFUEL; PROTEOME; RECOMBINANT DNA; RECOMBINANT PROTEIN; TRANSCRIPTOME;

BIOTECHNOLOGY; FOOD SCIENCE; GENETICALLY MODIFIED ORGANISM; YEAST;

ANTIBIOTIC RESISTANCE; ATTITUDE; BEVERAGE; CONSUMER; COOKING; ENVIRONMENTAL FACTOR; ENVIRONMENTAL IMPACT ASSESSMENT; FERMENTATION; FOOD HANDLING; FUNGAL GENE; FUNGAL STRAIN; GENE MUTATION; GENETIC CODE; GENETIC ENGINEERING; HEALTH HAZARD; LAW ENFORCEMENT; MOLECULAR GENETICS; NONHUMAN; NUTRITIONAL VALUE; PERCEPTION; PROTEIN ANALYSIS; PUBLIC OPINION; RISK ASSESSMENT; SACCHAROMYCES CEREVISIAE; SHORT SURVEY; SOCIOECONOMICS; WINE INDUSTRY;

CONSUMER PRODUCT SAFETY; DNA, FUNGAL; ENVIRONMENTAL EXPOSURE; FERMENTATION; FOOD INDUSTRY; FUNGAL PROTEINS; GENES, FUNGAL; GENETIC ENGINEERING; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; PUBLIC POLICY; RISK ASSESSMENT; SACCHAROMYCES CEREVISIAE; SELECTION (GENETICS); WINE;

SACCHAROMYCES CEREVISIAE;

EID: 23844550230     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-005-1994-2     Document Type: Short Survey

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