Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under Carbon-Sufficient, nitrogen-limited enological conditions

Applied and Environmental Microbiology

Volumn 78, Issue 23, 2012, Pages 8340-8352

  Aceituno, Felipe F ^a   Orellana, Marcelo ^a   Torres, Jorge ^a   Mendoza, Sebastián ^a   Slater, Alex W ^a,b   Melo, Francisco ^a,b   Agosin, Eduardo ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b Pontificia Universidad Católica de Chile   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLIC FERMENTATION; CELL WALLS; CONTINUOUS CULTURE; CYTOSOLIC; CYTOSOLS; DISSOLVED OXYGEN CONCENTRATIONS; ENOLOGICAL CONDITIONS; ETHANOL PRODUCTION; GASEOUS MIXTURE; GLUCOSE REPRESSION; INDUSTRIAL FERMENTATION; MITOCHONDRIAL NADH; OXYGEN ADDITION; RE-OXIDATION; SUGAR CONCENTRATION; TRICARBOXYLIC ACID CYCLE; WINE YEAST; YEAST CELL;

AMINO ACIDS; CELL CULTURE; FERMENTATION; GENES; GLUCOSE; MITOCHONDRIA; NITROGEN; YEAST;

DISSOLVED OXYGEN;

ALCOHOL; CARBON; NICOTINAMIDE ADENINE DINUCLEOTIDE; NITROGEN; OXYGEN;

CARBON; FERMENTATION; GLUCOSE; GROWTH RATE; METABOLISM; OXYGEN; PHYSIOLOGY; YEAST;

ARTICLE; DRUG EFFECT; FERMENTATION; GENE EXPRESSION PROFILING; METABOLISM; MICROBIOLOGY; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PHYSIOLOGICAL STRESS; SACCHAROMYCES CEREVISIAE; WINE;

CARBON; ETHANOL; FERMENTATION; GENE EXPRESSION PROFILING; NAD; NITROGEN; OXIDATION-REDUCTION; OXIDATIVE STRESS; OXYGEN; SACCHAROMYCES CEREVISIAE; STRESS, PHYSIOLOGICAL; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 84870856370     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02305-12     Document Type: Article

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