Comparing the transcriptomes of wine yeast strains: Toward understanding the interaction between environment and transcriptome during fermentation

Applied Microbiology and Biotechnology

Volumn 84, Issue 5, 2009, Pages 937-954

  Rossouw, Debra ^a   Bauer, Florian F ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Colombard; Fermentation; MS300; Transcriptomics; Wine; Yeast

Indexed keywords

COLOMBARD; COMPOSITIONAL FEATURES; DATA SETS; EXPERIMENTAL FACTORS; EXPRESSION PROFILE; FERMENTATION MEDIA; MOLECULAR RESPONSE; MS300; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE; SINGLE MEDIUM; THREE STAGES; TRANSCRIPTIONAL RESPONSE; TRANSCRIPTOMES; TRANSCRIPTOMICS; WINE FERMENTATION; WINE YEAST;

BIODEGRADATION; FERMENTATION; GENE EXPRESSION; WINE; YEAST;

STRAIN;

SULFUR; TRANSCRIPTOME;

BIOTECHNOLOGY; COMPARATIVE STUDY; FERMENTATION; PHENOTYPE; YEAST;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FUNGAL STRAIN; GENE EXPRESSION; NITROGEN METABOLISM; NONHUMAN; RNA ANALYSIS; SACCHAROMYCES CEREVISIAE;

CULTURE MEDIA; FERMENTATION; GENE EXPRESSION PROFILING; GENE EXPRESSION REGULATION, FUNGAL; INDUSTRIAL MICROBIOLOGY; KINETICS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 70349251138     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-009-2204-4     Document Type: Article

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