Flor yeasts of Saccharomyces cerevisiae-Their ecology, genetics and metabolism

International Journal of Food Microbiology

Volumn 167, Issue 2, 2013, Pages 269-275

  Alexandre, Hervé ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Flor yeast; Saccharomyces; Sherry; Velum formation; Vin Jaune; Wine

Indexed keywords

2,3 BUTANEDIOL; ACETALDEHYDE; ACETIC ACID ETHYL ESTER; ALCOHOL; ALCOHOL DEHYDROGENASE; MANNOPROTEIN; METHADONE; MITOCHONDRIAL DNA; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE;

AEROBIC METABOLISM; AGING; AMINO ACID COMPOSITION; AMINO ACID SYNTHESIS; ANEUPLOIDY; AUTOLYSIS; BIOFILM; CARBON SOURCE; CHROMATIN ASSEMBLY AND DISASSEMBLY; DNA POLYMORPHISM; DNA SEQUENCE; ECOLOGY; EVOLUTIONARY ADAPTATION; FATTY ACID SYNTHESIS; FERMENTATION; FUNGAL GENETICS; FUNGUS GROWTH; GENE EXPRESSION; GENE REPRESSION; GENE SEQUENCE; GENETIC ANALYSIS; GENETIC DIFFERENCE; GENETIC HETEROGENEITY; GLUCONEOGENESIS; GLYCOSYLATION; HYDROPHOBICITY; LACTIC ACID BACTERIUM; MAJOR GENE; MUTAGENIC ACTIVITY; NITROGEN AVAILABILITY; NONHUMAN; PHENOTYPE; REVIEW; SACCHAROMYCES CEREVISIAE; WHITE WINE; WINE; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

FLOR YEAST; SACCHAROMYCES; SHERRY; VELUM FORMATION; VIN JAUNE; WINE;

ACETALDEHYDE; ANEUPLOIDY; DNA, MITOCHONDRIAL; ETHANOL; FERMENTATION; MEMBRANE GLYCOPROTEINS; PHENOTYPE; POLYMORPHISM, GENETIC; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; STRESS, PHYSIOLOGICAL; WINE;

EID: 84886053910     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.08.021     Document Type: Review

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