• Title of article

    Adaptive evolution of wine yeast

  • Author/Authors

    Querol، نويسنده , , Amparo and Fern?ndez-Espinar، نويسنده , , M.Teresa and del Olmo، نويسنده , , Marcel.l?́ and Barrio، نويسنده , , Eladio، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2003
  • Pages
    8
  • From page
    3
  • To page
    10
  • Abstract
    Alcoholic fermentation is one of the main phases in wine production. It is usually conducted by yeasts belonging to the species Saccharomyces cerevisiae. Industrial S. cerevisiae strains are highly specialized organisms, which have evolved to utilize to their full potential the different environments or ecological niches. So, during the alcoholic fermentation, the yeast has been adapted to different kinds of stress conditions; this adaptation is call “domestication”. In this review, we describe the different mechanisms involved in the adaptive evolution of wine yeast strains.
  • Keywords
    Saccharomyces , Wine fermentation , Stress response , Adaptative evolution
  • Journal title
    International Journal of Food Microbiology
  • Serial Year
    2003
  • Journal title
    International Journal of Food Microbiology
  • Record number

    2110301

    • Link To Document
    https://search.isc.ac/dl/search/defaultta.aspx?DTC=10&DC=2110301