Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Angus H Forgan"'
Autor:
Anthony R Borneman, Brian A Desany, David Riches, Jason P Affourtit, Angus H Forgan, Isak S Pretorius, Michael Egholm, Paul J Chambers
Publikováno v:
PLoS Genetics, Vol 7, Iss 2, p e1001287 (2011)
Human intervention has subjected the yeast Saccharomyces cerevisiae to multiple rounds of independent domestication and thousands of generations of artificial selection. As a result, this species comprises a genetically diverse collection of natural
Externí odkaz:
https://doaj.org/article/ffd6ce2a3c704e6eab85ddc004b1c196
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 10, Iss 2, Pp 591-603 (2020)
When a wine yeast is inoculated into grape juice the potential variation in juice composition that confronts it is huge. Assessing the performance characteristics of the many commercially available wine yeasts in the many possible grape juice composi
Externí odkaz:
https://doaj.org/article/0b2e22a46742406fb7594ae8e65bbbf7
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 6, Iss 4, Pp 957-971 (2016)
Humans have been consuming wines for more than 7000 yr . For most of this time, fermentations were presumably performed by strains of Saccharomyces cerevisiae that naturally found their way into the fermenting must . In contrast, most commercial wine
Externí odkaz:
https://doaj.org/article/fc3348100d4541e1af25741caacd9c19
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 6, Iss 4, Pp 957-971 (2016)
Humans have been consuming wines for more than 7000 yr . For most of this time, fermentations were presumably performed by strains of Saccharomyces cerevisiae that naturally found their way into the fermenting must . In contrast, most commercial wine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2152855a11c3adf11a770eca987ce420
http://g3journal.org/lookup/doi/10.1534/g3.115.025692
http://g3journal.org/lookup/doi/10.1534/g3.115.025692
Autor:
Josephine J Peter, Tommaso L. Watson, Jennifer M. Gardner, Michelle E. Walker, Tina Tran, Tom A Lang, Angus H. Forgan, Anthony R. Borneman, Vladimir Jiranek
Publikováno v:
FEMS Yeast Research. 18
A deficiency of nitrogenous nutrients in grape juice can cause stuck and sluggish alcoholic fermentation, which has long been a problem in winemaking. Nitrogen requirements vary between wine yeast strains, and the ability of yeast to assimilate nitro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a170738f3760008041c2d4032123450b
https://doi.org/10.1093/femsyr/foy009
https://doi.org/10.1093/femsyr/foy009
Publikováno v:
FEMS Yeast Research. 8:1185-1195
Many industrial strains of Saccharomyces cerevisiae have been selected primarily for their ability to convert sugars into ethanol efficiently despite exposure to a variety of stresses. To begin investigation of the genetic basis of phenotypic variati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a980baad00554ea83f4181590619660
https://doi.org/10.1111/j.1567-1364.2008.00434.x
https://doi.org/10.1111/j.1567-1364.2008.00434.x
Autor:
Michael Egholm, Paul J. Chambers, David W. H. Riches, Isak S. Pretorius, Angus H. Forgan, Anthony R. Borneman, Brian Desany, Jason P. Affourtit
Publikováno v:
FEMS yeast research. 12(1)
The vast majority of wine fermentations are performed principally by Saccharomyces cerevisiae. However, there are a growing number of instances in which other species of Saccharomyces play a predominant role. Interestingly, the presence of these othe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a62e738cad037aed4432f845400a302
https://pubmed.ncbi.nlm.nih.gov/22136070
https://pubmed.ncbi.nlm.nih.gov/22136070
Autor:
Isak S. Pretorius, Angus H. Forgan, Anthony R. Borneman, Brian Desany, Michael Egholm, David W. H. Riches, Jason P. Affourtit, Paul J. Chambers
Publikováno v:
PLoS Genetics, Vol 7, Iss 2, p e1001287 (2011)
PLoS Genetics
PLoS Genetics
Human intervention has subjected the yeast Saccharomyces cerevisiae to multiple rounds of independent domestication and thousands of generations of artificial selection. As a result, this species comprises a genetically diverse collection of natural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5d0ae4290a150fa1bd176f514a2437a
http://europepmc.org/articles/PMC3033381?pdf=render
http://europepmc.org/articles/PMC3033381?pdf=render
Publikováno v:
Phytopathology. 97(5)
The causal agent of barley scald, Rhynchosporium secalis, is a haploid anamorphic ascomycete with no known sexual stage. Nevertheless, a high degree of genetic variation has been observed in fungal populations on commercial barley cultivars and paras
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f669e7b92ffca37521481c73a3cab0b3
https://pubmed.ncbi.nlm.nih.gov/18943585
https://pubmed.ncbi.nlm.nih.gov/18943585