The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties

International Journal of Food Microbiology

Volumn 157, Issue 2, 2012, Pages 202-209

  Piškur, Jure ^a,b   Ling, Zhihao ^b   Marcet Houben, Marina ^c   Ishchuk, Olena P ^b   Aerts, Andrea ^d   LaButti, Kurt ^d   Copeland, Alex ^d   Lindquist, Erika ^d   Barry, Kerrie ^d   Compagno, Concetta ^e   Bisson, Linda ^f   Grigoriev, Igor V ^d   Gabaldón, Toni ^c   Phister, Trevor ^g  

^a UNIVERSITY OF NOVA GORICA   (Slovenia)

^b LUND UNIVERSITY   (Sweden)

^c CENTRE FOR GENOMIC REGULATION CRG   (Spain)

^d DOE JOINT GENOME INSTITUTE   (United States)

^e UNIVERSITY OF MILAN   (Italy)

^f UNIVERSITY OF CALIFORNIA   (United States)

^g UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Aromatic compounds; Comparative genomics; Ethanol fermentations; Evolution; Wine yeast

Indexed keywords

ALCOHOL; ALCOHOL DEHYDROGENASE; AROMATIC COMPOUND; PROTEOME; RNA;

ARTICLE; CONTROLLED STUDY; CULTURE MEDIUM; DEKKERA; EXPRESSED SEQUENCE TAG; FERMENTATION; FOOD INDUSTRY; FUNGAL GENOME; HORIZONTAL GENE TRANSFER; KLUYVEROMYCES LACTIS; NONHUMAN; PHYLOGENOMICS; SACCHAROMYCES CEREVISIAE; WINE; WINE INDUSTRY; YEAST;

ALCOHOL DEHYDROGENASE; BIOLOGICAL EVOLUTION; BRETTANOMYCES; DEKKERA; ETHANOL; GENOME; PHENOLS; PHYLOGENY; PICHIA; SACCHAROMYCES CEREVISIAE; SACCHAROMYCETALES; WINE; YEASTS;

DEKKERA BRUXELLENSIS; PICHIA PASTORIS; SACCHAROMYCES CEREVISIAE;

EID: 84862840690     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.05.008     Document Type: Article

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