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Akademický článek

Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study

Autor: Philippe Marullo, Pascal Durrens, Emilien Peltier, Margaux Bernard, Chantal Mansour, Denis Dubourdieu

Publikováno v: BMC Genomics, Vol 20, Iss 1, Pp 1-17 (2019)

Abstract Background Fermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be due to the combination of many environmental stresses. Among them, high t

Externí odkaz: https://doaj.org/article/7d1080289df24f3fad3458e346ac763c

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Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study

Autor: Marullo, Philippe, Durrens, Pascal, Peltier, Emilien, Bernard, Margaux, Mansour, Chantal, Dubourdieu, Denis

Publikováno v: BMC Genomics
BMC Genomics, BioMed Central, 2019, 20 (1), ⟨10.1186/s12864-019-5959-8⟩
BMC Genomics, 2019, 20 (1), pp.1-17. ⟨10.1186/s12864-019-5959-8⟩
BMC Genomics 1 (20), 1-17. (2019)
BMC Genomics, BioMed Central, 2019, 20 (1), pp.1-17. ⟨10.1186/s12864-019-5959-8⟩
BMC Genomics, Vol 20, Iss 1, Pp 1-17 (2019)

Background Fermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be due to the combination of many environmental stresses. Among them, high temperatur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::38f1a05926dce104c7c72ad617f5c201
http://europepmc.org/articles/PMC6714461

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Genetic analysis of geraniol metabolism during fermentation

Autor: Geneviève Riveill, Patricia Claudel, Jean Luc Legras, Francis Karst, Claude Erny, Damien Steyer

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2013, 33, pp.228-234. ⟨10.1016/j.fm.2012.09.021⟩
Food Microbiology (33), 228-234. (2013)

Geraniol produced by grape is the main precursor of terpenols which play a key role in the floral aroma of white wines. We investigated the fate of geraniol during wine fermentation by Saccharomyces cerevisiae. The volatile compounds produced during

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc9c13299cf8481ab17e4e94eb593a90
https://hal.archives-ouvertes.fr/hal-01837674/document

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