Transcriptomic-metabolomic analysis reveals the effect of copper toxicity on fermentation properties in Saccharomyces cerevisiae
Author:
Funder
Northwest A&F University
Publisher
Elsevier BV
Reference66 articles.
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3. The effects of copper and high sugar concentrations on growth, fermentation efficiency and volatile acidity production of different commercial wine yeast strains;Ferreira;Aust J Grape Wine Res,2006
4. Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption;Rousseva;Food Chem,2016
5. High levels of copper retard the growth of S. cerevisiae by altering cellular morphology and reducing its potential for ethanolic fermentation;Wang;Int J Food Sci Technol,2020
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