Exploiting budding yeast natural variation for industrial processes

Current Genetics

Volumn 62, Issue 4, 2016, Pages 745-751

  Cubillos, Francisco A ^a,b  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b Pontificia Universidad Católica de Chile   (Chile)

Author keywords

Alleles; Fermentation; Industry; Natural variation; Yeast

Indexed keywords

ALCOHOL; NITROGEN; SULFITE;

ALCOHOL PRODUCTION; ALLELE; AROMA; FERMENTATION; FUNGUS ISOLATION; GENE EXPRESSION; GENETIC BACKGROUND; GENETIC POLYMORPHISM; GENETIC RESOURCE; GENETIC VARIABILITY; HEMIZYGOTE; HYBRID; INDUSTRIAL PRODUCTION; NONHUMAN; PHENOTYPIC VARIATION; PRIORITY JOURNAL; PROMOTER REGION; REVIEW; SACCHAROMYCES CEREVISIAE; WINE; BUDDING YEAST; GENE EXPRESSION REGULATION; GENETIC VARIATION; PHENOTYPE; PHYSIOLOGY;

ALLELES; FERMENTATION; GENE EXPRESSION REGULATION, FUNGAL; GENETIC VARIATION; PHENOTYPE; SACCHAROMYCETALES; WINE;

EID: 84963781840     PISSN: 01728083     EISSN: 14320983     Source Type: Journal    
DOI: 10.1007/s00294-016-0602-6     Document Type: Review

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