Osmotic stress response in the wine yeast Dekkera bruxellensis

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 316-319

  Galafassi, Silvia ^a   Toscano, Marco ^a   Vigentini, Ileana ^a   Piškur, Jure ^b,c   Compagno, Concetta ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF NOVA GORICA   (Slovenia)

^c LUND UNIVERSITY   (Sweden)

Author keywords

Dekkera bruxellensis; Glycerol; HOG MAPK; Osmotic stress; Wine yeast

Indexed keywords

FUNGAL PROTEIN; GLYCEROL; GLYCEROL 3 PHOSPHATE DEHYDROGENASE; INORGANIC SALT; MITOGEN ACTIVATED PROTEIN KINASE; SORBITOL;

ARTICLE; DEKKERA; DEKKERA BRUXELLENSIS; ENZYMOLOGY; FERMENTATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; HOG MAPK; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; OSMOSIS; OSMOTIC STRESS; WINE; WINE YEAST;

DEKKERA BRUXELLENSIS; GLYCEROL; HOG MAPK; OSMOTIC STRESS; WINE YEAST;

DEKKERA; FERMENTATION; FUNGAL PROTEINS; GLYCEROL; GLYCEROLPHOSPHATE DEHYDROGENASE; MITOGEN-ACTIVATED PROTEIN KINASES; MOLECULAR SEQUENCE DATA; OSMOSIS; SALTS; SORBITOL; WINE;

EID: 84880676538     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.06.011     Document Type: Article

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