A novel methodology independent of fermentation rate for assessment of the fructophilic character of wine yeast strains
Author:
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,Biotechnology,Bioengineering
Link
http://link.springer.com/content/pdf/10.1007/s10295-010-0854-y.pdf
Reference39 articles.
1. Arroyo-Lopez FN, Querol A, Barrio E (2009) Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains. J Ind Microbiol Biotechnol 36:663–669
2. Berthels NJ, Cordero Otero RR, Bauer FF, Thevelein JM, Pretorius IS (2004) Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains. FEMS Yeast Res 4:683–689
3. Berthels NJ, Cordero Otero RR, Bauer FF, Pretorius IS, Thevelein JM (2008) Correlation between glucose/fructose discrepancy and hexokinase kinetic properties in different Saccharomyces cerevisiae wine yeast strains. Appl Microbiol Biotechnol 77:1083–1091
4. Bisson LF, Block DE (2002) Ethanol tolerance in Saccharomyces. Biodivers Biotechnol Wine Yeast, 85–98
5. Bisson LF, Fraenkel DG (1983) Involvement of kinases in glucose and fructose uptake by Saccharomyces cerevisiae. Proc Natl Acad Sci USA 80:1730–1734
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