A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production

FEMS Yeast Research

Volumn 12, Issue 4, 2012, Pages 456-465

  Bizaj, Etjen ^a,b   Cordente, Antonio G ^a   Bellon, Jennifer R ^a   Raspor, Peter ^b   Curtin, Chris D ^a   Pretorius, Isak S ^a,c  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

^c UNIVERSITY OF SOUTH AUSTRALIA   (Australia)

Author keywords

Flavor active yeast; Hydrogen sulfide; Industrial wine yeasts; Interspecies hybrids; Mass mating; Mutagenesis

Indexed keywords

ESTER; HYDROGEN SULFIDE;

ARTICLE; BREEDING METHOD; FLAVOR; FUNGUS SPORE; INTERSPECIFIC HYBRID; NONHUMAN; PHENOTYPE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; SPOROGENESIS;

FLAVORING AGENTS; HYDROGEN SULFIDE; METABOLIC NETWORKS AND PATHWAYS; MUTAGENESIS; RECOMBINATION, GENETIC; SACCHAROMYCES;

HARNESS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; VITACEAE;

EID: 84860255651     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2012.00797.x     Document Type: Article

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