A comparison of the performance of natural hybrids Saccharomyces cerevisiae × Saccharomyces kudriavzevii at low temperatures reveals the crucial role of their S. kudriavzevii genomic contribution

International Journal of Food Microbiology

Volumn 274, Issue , 2018, Pages 12-19

  Ortiz Tovar, Guadalupe ^a,b   Pérez Torrado, Roberto ^a,b   Adam, Ana Cris ^a   Barrio, Eladio ^a,b   Querol, Amparo ^a  

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

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Cold stress; Genomic contribution; Hybrids; S. cerevisiae; S. kudriavzevii

Indexed keywords

ABSORPTION LAG TIME; ALLELE; ARTICLE; COLD STRESS; GASTROINTESTINAL TRACT; GENOME; KINETIC PARAMETERS; LOW TEMPERATURE; MARKER GENE; NATURAL HYBRIDIZATION; NONHUMAN; PHENOTYPE; SACCHAROMYCES; ADAPTATION; COLD; EUROPE; FERMENTATION; GENETICS; HYBRIDIZATION; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; WINE;

FRAGRANCE;

ADAPTATION, PHYSIOLOGICAL; COLD TEMPERATURE; EUROPE; FERMENTATION; HYBRIDIZATION, GENETIC; ODORANTS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; WINE;

EID: 85044172164     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.03.002     Document Type: Article

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