The wine and beer yeast Dekkera bruxellensis

Yeast

Volumn 31, Issue 9, 2014, Pages 323-332

  Schifferdecker, Anna Judith ^a   Dashko, Sofia ^b   Ishchuk, Olena P ^a   Piškur, Jure ^a,b  

^a LUND UNIVERSITY   (Sweden)

^b UNIVERSITY OF NOVA GORICA   (Slovenia)

Author keywords

Beer; Bioethanol; Food sciences; Genomics; Wine; Yeast

Indexed keywords

ALCOHOL; FUNGAL ENZYME; GLUCOSE; GLYCEROL; VINYL DERIVATIVE;

AEROBIC METABOLISM; ALCOHOL PRODUCTION; ANAEROBIC GROWTH; ARTICLE; BEER; BIOFUEL PRODUCTION; CARBON METABOLISM; CARBON SOURCE; DEKKERA; DEKKERA BRUXELLENSIS; FERMENTATION; FOOD MICROBIOTECHNOLOGY; FOOD SPOILAGE; FUNGAL GENOME; NONHUMAN; PHYLOGENY; SACCHAROMYCES; WINE; WINE INDUSTRY; ANALYSIS; BELGIUM; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLIC ENGINEERING; METABOLISM; MICROBIAL GENETICS; MICROBIOLOGY; MOLECULAR BIOLOGY; PROCEDURES;

BEER; BELGIUM; DEKKERA; FERMENTATION; GENETICS, MICROBIAL; METABOLIC ENGINEERING; METABOLIC NETWORKS AND PATHWAYS; MOLECULAR BIOLOGY; WINE;

EID: 84908489094     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.3023     Document Type: Article

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