Uncovering mechanisms of greengage wine fermentation against acidic stress via genomic, transcriptomic, and metabolic analyses of Saccharomyces cerevisiae.

Tian, Tiantian; Wu, Dianhui; Ng, Chan-Tat; Yang, Hua; Liu, Jun; Sun, Junyong; Lu, Jian

Tian, Tiantian; Wu, Dianhui; Ng, Chan-Tat; Yang, Hua; Liu, Jun; Sun, Junyong; Lu, Jian.

Afiliação

Tian T; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China.
Wu D; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
Ng CT; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
Yang H; School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
Liu J; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China.
Sun J; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
Lu J; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

Appl Microbiol Biotechnol ; 104(17): 7619-7629, 2020 Sep.

Article em En | MEDLINE | ID: mdl-32651599

Assuntos

Vinho; Fermentação; Frutas; Genômica; Saccharomyces cerevisiae/genética; Transcriptoma; Vinho/análise

Palavras-chave

Acid stress; Aroma; Genomic; Transcriptomic; Wine yeast

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho Idioma: En Revista: Appl Microbiol Biotechnol Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China País de publicação: Alemanha

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