Molecular response of Saccharomyces cerevisiae wine and laboratory strains to high sugar stress conditions

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 211-220

  Jimenez Marti E ^a   Zuzuarregui, A ^b   Gomar Alba, M ^a   Gutierrez D ^d   Gil, C ^c,d   Del Olmo, M ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITY OF VIENNA   (Austria)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^d UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Gene expression; Glucose repression; High sugar stress; Proteome; Saccharomyces cerevisiae; Wine yeasts

Indexed keywords

FUNGAL PROTEIN; GLUCOSE; HEAT SHOCK PROTEIN; SODIUM CHLORIDE; SORBITOL;

ALCOHOL PRODUCTION; ALCOHOLIC BEVERAGE; AMINO ACID SEQUENCE; ARTICLE; CELL RESPIRATION; CELL STRESS; CONTROLLED STUDY; FOOD MICROBIOTECHNOLOGY; FUNGAL CELL; FUNGAL GENE; FUNGUS GROWTH; GENE EXPRESSION; NONHUMAN; NUCLEOTIDE SEQUENCE; OSMOTIC STRESS; PROTEOMICS; SACCHAROMYCES CEREVISIAE; TRANSCRIPTOMICS; WINE; YEAST;

GENE EXPRESSION PROFILING; GENE EXPRESSION REGULATION, FUNGAL; GLUCOSE; MITOGEN-ACTIVATED PROTEIN KINASES; MUTATION; OLIGONUCLEOTIDE ARRAY SEQUENCE ANALYSIS; PHOSPHORYLATION; PROTEOME; RNA, FUNGAL; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; STRESS, PHYSIOLOGICAL; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 79951554168     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.12.023     Document Type: Article

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