Deletion of BCY1 from the Saccharomyces cerevisiae genome is semidominant and induces autolytic phenotypes suitable for improvement of sparkling wines

Applied and Environmental Microbiology

Volumn 72, Issue 4, 2006, Pages 2351-2358

  Tabera, Laura ^a   Muñoz, Rosario ^a   Gonzalez, Ramon ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; FERMENTATION; GENETIC ENGINEERING; WINE; YEAST;

AUTOLYSIS; SACCHAROMYCES;

GENES;

CHROMOSOME; FERMENTATION; GENOME; PHENOTYPE; PROTEIN; YEAST;

ALCOHOL TOLERANCE; ARTICLE; AUTOLYSIS; BCY1 GENE; CONTROLLED STUDY; DIPLOIDY; FOOD QUALITY; FUNGAL GENE; GENE DELETION; GENE MUTATION; GENETIC ENGINEERING; GENOME; HAPLOIDY; HETEROZYGOTE; HOMOZYGOTE; NONHUMAN; OPEN READING FRAME; PHENOTYPE; RECESSIVE GENE; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

CYCLIC AMP; CYCLIC AMP-DEPENDENT PROTEIN KINASES; GENE DELETION; GENES, DOMINANT; GENETIC ENGINEERING; GENOME, FUNGAL; INDUSTRIAL MICROBIOLOGY; PHENOTYPE; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 33646085118     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.72.4.2351-2358.2006     Document Type: Article

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