Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes

Applied Microbiology and Biotechnology

Volumn 99, Issue 20, 2015, Pages 8597-8609

  Bellon, Jennifer R ^a   Yang, Fei ^b   Day, Martin P ^a   Inglis, Debra L ^b   Chambers, Paul J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b BROCK UNIVERSITY   (Canada)

Author keywords

High sugar fermentation; Non genetically modified (non GM); Saccharomyces interspecific hybrids; Targeted wine yeast strain development

Indexed keywords

ACETIC ACID; BEVERAGES; FERMENTATION; FRUIT JUICES; PH; WINE;

FOOD AND BEVERAGE INDUSTRY; GENETICALLY MODIFIED; INDUSTRY STANDARDS; INTERSPECIFIC HYBRIDS; LOW CONCENTRATIONS; SACCHAROMYCES BAYANUS; VOLATILE ACIDITY; WINE YEAST;

YEAST;

ACETIC ACID;

ACETIC ACID; ALCOHOL; CONCENTRATION (COMPOSITION); FERMENTATION; FOOD INDUSTRY; GENETICALLY MODIFIED ORGANISM; HYBRIDIZATION; INTERSPECIFIC INTERACTION; OVERCROWDING; PHENOTYPE; PHYSICAL PROPERTY; YEAST;

ACIDITY; AROMA; ARTICLE; CONTROLLED STUDY; FERMENTATION; FLAVOR; FUNGAL STRAIN; GENETIC STABILITY; GRAPE JUICE; INTERSPECIFIC HYBRID; NONHUMAN; PHENOTYPE; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; WINE; YEAST; CARBOHYDRATE METABOLISM; CHIMERA; COLOR; FOOD CONTROL; GENETICS; GENOTYPE; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; TASTE; TEMPERATURE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; VITACEAE;

ACETIC ACID; CARBOHYDRATE METABOLISM; CHIMERA; COLOR; FOOD MICROBIOLOGY; GENOTYPE; PHENOTYPE; SACCHAROMYCES; TASTE; TEMPERATURE; WINE;

EID: 84941992703     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-015-6737-4     Document Type: Article

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