Adaptive evolution of Saccharomyces cerevisiae with enhanced ethanol tolerance for Chinese rice wine fermentation

Applied Biochemistry and Biotechnology

Volumn 173, Issue 7, 2014, Pages 1940-1954

  Chen, Shuang ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Adaptive evolution; Chinese rice wine; Ethanol tolerance; Saccharomyces cerevisiae

Indexed keywords

CELL MEMBRANES; CYTOLOGY; ETHANOL; FERMENTATION; WINE;

ADAPTIVE EVOLUTION; ALCOHOLIC BEVERAGES; CHINESE RICE WINE; ETHANOL TOLERANCE; FERMENTATION CONDITIONS; SACCHAROMYCES CEREVISIAE STRAINS; SELECTIVE PRESSURE; TEMPERATURE TOLERANCE;

YEAST;

ALCOHOL; FATTY ACID; TREHALOSE;

ALCOHOL TOLERANCE; ALCOHOLIC BEVERAGE; ARTICLE; BATCH FERMENTATION; CELL MEMBRANE; CHEMICAL MUTAGENESIS; EVOLUTION; FATTY ACID ANALYSIS; FUNGAL STRAIN; HEAT SHOCK; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID COMPOSITION; NONHUMAN; OSMOTIC STRESS; SACCHAROMYCES CEREVISIAE; SAKE; SEQUENTIAL BATCH FERMENTATION; SOLID PHASE MICROEXTRACTION; STRESS; TEMPERATURE; TEMPERATURE STRESS; YEAST CELL; ADAPTATION; BATCH CELL CULTURE; CHEMISTRY; DIRECTED MOLECULAR EVOLUTION; DRUG EFFECTS; FERMENTATION; GENETICS; LABORATORY; METABOLISM; MICROBIOLOGY; MUTATION; PHYSIOLOGICAL STRESS; PHYSIOLOGY; PROCEDURES; RICE; WINE;

ADAPTATION, PHYSIOLOGICAL; BATCH CELL CULTURE TECHNIQUES; DIRECTED MOLECULAR EVOLUTION; ETHANOL; FERMENTATION; LABORATORIES; MUTATION; ORYZA SATIVA; SACCHAROMYCES CEREVISIAE; STRESS, PHYSIOLOGICAL; WINE;

EID: 84906043547     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-014-0978-z     Document Type: Article

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