Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi‐omic analysis
Author:
Affiliation:
1. Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSIC Paterna E‐46980 Spain
2. Departament de Genètica Universitat de València C/Doctor Moliner, 50 Burjassot Valencia E‐46100 Spain
Funder
Ministerio de Ciencia, Innovación y Universidades
Ministerio de Economía y Competitividad
Publisher
Wiley
Subject
Ecology, Evolution, Behavior and Systematics,Microbiology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1462-2920.15523
Reference75 articles.
1. Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control
2. A population genomics insight into the Mediterranean origins of wine yeast domestication
3. A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum
4. Differential expression analysis for sequence count data
5. HTSeq--a Python framework to work with high-throughput sequencing data
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