Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii × Saccharomyces cerevisiae hybrids

International Journal of Food Microbiology

Volumn 237, Issue , 2016, Pages 35-38

  Pérez Través, Laura ^a   Querol, Amparo ^a   Pérez Torrado, Roberto ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Hybrids; PMT1; Polysaccharides; Saccharomyces; Winemaking

Indexed keywords

MANNOPROTEIN; MICROORGANISM PROTEIN; MANNOPROTEINS; MEMBRANE PROTEIN;

ALLELE; ARTICLE; COMPARATIVE STUDY; GENE EXPRESSION; GENE EXPRESSION REGULATION; GENE INTERACTION; HYBRID; NATURAL HYBRIDIZATION; NONHUMAN; PHENOTYPE; PMT1 GENE; PROTEIN CONTENT; RECOMBINANT GENE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; WINE; ANALYSIS; FERMENTATION; FUNGAL GENOME; GENETIC ENGINEERING; GENETICS; HYBRIDIZATION; METABOLISM; MICROBIOLOGY;

FERMENTATION; GENETIC ENGINEERING; GENOME, FUNGAL; HYBRIDIZATION, GENETIC; MEMBRANE GLYCOPROTEINS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84982193769     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.08.014     Document Type: Article

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