Genetic manipulation of HSP26 and YHR087W stress genes may improve fermentative behaviour in wine yeasts under vinification conditions

International Journal of Food Microbiology

Volumn 130, Issue 2, 2009, Pages 122-130

  Jimenez Marti E ^a   Zuzuarregui, A ^b   Ridaura, I ^a   Lozano, N ^a   del Olmo, M ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITY OF VIENNA   (Austria)

Author keywords

Alcoholic fermentation; Gene expression; Genetic manipulation; Stress response; Viability; Yeast

Indexed keywords

ARTICLE; CELL STRESS; DNA MODIFICATION; FERMENTATION; GENE EXPRESSION; GENE FUNCTION; GENE SEQUENCE; GENETIC MANIPULATION; NONHUMAN; VINICULTURE; WINE; YEAST CELL;

CENTROMERE; FERMENTATION; HEAT-SHOCK PROTEINS; PLASMIDS; PROMOTER REGIONS, GENETIC; RNA-BINDING PROTEINS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TIME FACTORS; WINE; YEASTS;

EID: 60649101292     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.01.017     Document Type: Article

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