Ploidy influences the functional attributes of de novo lager yeast hybrids-Reference-Cited by-同舟云学术

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Ploidy influences the functional attributes of de novo lager yeast hybrids

Published:2016-05-17 Issue:16 Volume:100 Page:7203-7222
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Krogerus Kristoffer,Arvas Mikko,De Chiara Matteo,Magalhães Frederico,Mattinen Laura,Oja Merja,Vidgren Virve,Yue Jia-Xing,Liti Gianni,Gibson Brian

Funder

Alfred Kordelinin Säätiö

Svenska Kulturfonden

Panimolaboratorio Oy

Biotieteiden ja Ympäristön Tutkimuksen Toimikunta

Seventh Framework Programme

ATIP-Avenir

Association pour la Recherche sur le Cancer

Agence Nationale de la Recherche

Canceropôle PACA

DuPont Young Professor Award

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-016-7588-3.pdf

Reference112 articles.

1. Abyzov A, Urban A, Snyder M, Gerstein M (2011) CNVnator: an approach to discover, genotype, and characterize typical and atypical CNVs from family and population genome sequencing. Genome Res 21:974–984

2. Aquilani B, Laureti T, Poponi S, Secondi L (2015) Beer choice and consumption determinants when craft beers are tasted: an exploratory study of consumer preferences. Food Qual Prefer 41:214–224

3. Baker E, Wang B, Bellora N, Peris D, Hulfachor A, Koshalek J, Adams M, Libkind D, Hittinger C (2015) The genome sequence of Saccharomyces eubayanus and the domestication of lager-brewing yeasts. Mol Biol Evol 32:2818–2831

4. Bandara A, Fraser S, Chambers P, Stanley G (2009) Trehalose promotes the survival of Saccharomyces cerevisiae during lethal ethanol stress, but does not influence growth under sublethal ethanol stress. FEMS Yeast Res 9:1208–1216

5. Bellon J, Eglinton J, Siebert T, Pollnitz A, Rose L, de Barros LM, Chambers P (2011) Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines. Appl Microbiol Biotechnol 91:603–612

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