Physiological and genetic stability of hybrids of industrial wine yeasts Saccharomyces sensu stricto complex

Journal of Applied Microbiology

Volumn 110, Issue 6, 2011, Pages 1538-1549

  Kunicka Styczynska A ^a   Rajkowska, K ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Fermentation biotechnology; Pulsed field gel electrophoresis; Wine; Yeasts

Indexed keywords

DNA; ELECTROPHORESIS; FERMENTATION; GENES; PHYSIOLOGY; STABILITY; WINE;

FERMENTATION BIOTECHNOLOGY; GENETIC STABILITY; INTERSPECIFIC HYBRIDS; L-MALIC ACIDS; MITOCHONDRIAL DNA; PULSED FIELD GEL ELECTROPHORESIS; S.CEREVISIAE; SACCHAROMYCES; SACCHAROMYCES BAYANUS; WINE YEAST;

YEAST;

MALIC ACID; MITOCHONDRIAL DNA;

ACIDITY; ADAPTATION; ANOXIC CONDITIONS; BIOCHEMICAL COMPOSITION; BIOTECHNOLOGY; BREWING INDUSTRY; CHROMOSOME; ELECTROKINESIS; ENVIRONMENTAL STRESS; FERMENTATION; GENETIC STRUCTURE; GENETICALLY MODIFIED ORGANISM; GENOME; HYBRID; IDENTIFICATION METHOD; KARYOTYPE; MITOCHONDRIAL DNA; ORGANIC ACID; PHENOTYPE; PHYSIOLOGY; SPORULATION; YEAST;

ANAEROBIC GROWTH; ARTICLE; FERMENTATION; GENE REARRANGEMENT; GENETIC STABILITY; HYBRID; KARYOTYPE; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; STRESS; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 79955886783     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2011.05009.x     Document Type: Article

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