Comparative Transcriptional Analysis of Flavour-Biosynthetic Genes of a Native Saccharomyces Cerevisiae Strain Fermenting in Its Natural Must Environment, vs. A Commercial Strain and Correlation of the Genes’ Activities With the Produced Flavour Compounds

Journal of Biological Research - Greece
doi 10.1186/s40709-019-0096-8
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Springer Science and Business Media LLC

Related search

Analysis of Homothallic Saccharomyces Cerevisiae Strain Mating During Must Fermentation

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2007English

Genomics: Tomato Flavour Genes Mapped

Nature
Multidisciplinary
2017English

The Flavour of Natural SUSY

European Physical Journal C
EngineeringAstronomyPhysics
2014English

Role of Transcriptional and Posttranscriptional Regulation in Expression of Histone Genes in Saccharomyces Cerevisiae.

Molecular and Cellular Biology
Cell BiologyMolecular Biology
1987English

Construction of a Flocculent Saccharomyces Cerevisiae Fermenting Lactose

Applied Microbiology and Biotechnology
Applied MicrobiologyBiotechnologyMedicine
1999English

Effect of Phenolic Compounds and Osmotic Stress on the Expression of Penicillin Biosynthetic Genes From Penicillium Chrysogenum Var. Halophenolicum Strain

Journal of Xenobiotics
ToxicologyPharmacologyPollution
2012English

Transcriptional Analysis of Genes Involved in Nodulation in Soybean Roots Inoculated With Bradyrhizobium Japonicum Strain CPAC 15

BMC Genomics
BiotechnologyGenetics
2013English

Effects of GPD1 Overexpression in Saccharomyces Cerevisiae Commercial Wine Yeast Strains Lacking ALD6 Genes

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2006English

Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas

2012English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy