Genetic improvement of thermo-tolerance in wine Saccharomyces cerevisiae strains by a backcross approach

FEMS Yeast Research

Volumn 9, Issue 8, 2009, Pages 1148-1160

  Marullo, Philippe ^a,b,d   Mansour, Chantal ^b   Dufour, Matthieu ^b   Albertin, Warren ^a   Sicard, Delphine ^c   Bely, Marina ^a   Dubourdieu, Denis ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b SARCO   (France)

^c INRA Institut National de la Recherche Agronomique   (France)

^d NONE   (France)

Author keywords

Backcross; Cell growth and viability; CO2 production rate; Stuck fermentation; Temperature; Wine

Indexed keywords

ARTICLE; BACKCROSSING; CONTROLLED STUDY; FERMENTATION; FUNGAL STRAIN; GENE INTERACTION; GENETIC IMPROVEMENT; HEAT TOLERANCE; NONHUMAN; PHENOTYPE; POPULATION GROWTH; QUANTITATIVE TRAIT LOCUS; SACCHAROMYCES CEREVISIAE; TEMPERATURE SENSITIVITY; WINE;

CROSSES, GENETIC; FERMENTATION; HOT TEMPERATURE; INDUSTRIAL MICROBIOLOGY; QUANTITATIVE TRAIT LOCI; SACCHAROMYCES CEREVISIAE; STRESS, PHYSIOLOGICAL; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 70350539079     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2009.00550.x     Document Type: Article

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