Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae

Autor: Lucie Crépin, Audrey Bloem, Isabelle Sanchez, Sylvie Dequin, Carole Camarasa, Nhat My Truong

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2017, 85 (4), pp.21. ⟨10.1128/aem.02617-16⟩
Applied and Environmental Microbiology, 2017, 85 (4), pp.21. ⟨10.1128/aem.02617-16⟩

During fermentative growth in natural and industrial environments, Saccharomyces cerevisiae must redistribute the available nitrogen from multiple exogenous sources to amino acids in order to suitably fulfill anabolic requirements. To exhaustively ex

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87492aaa88c1b2c8b17204566f7fefff
https://doi.org/10.1128/aem.02617-16