Proteomic evolution of a wine yeast during the first hours of fermentation-Reference-Cited by-同舟云学术

Proteomic evolution of a wine yeast during the first hours of fermentation

Published:2008-11 Issue:7 Volume:8 Page:1137-1146
ISSN:1567-1356
Container-title:FEMS Yeast Research
language:en
Short-container-title:

Author:

SalvadÃ³ Zoel,Chiva Rosana,RodrÃguez-Vargas Sonia,RÃ¡ndez-Gil Francisca,Mas Albert,GuillamÃ³n JosÃ© Manuel

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://academic.oup.com/femsyr/article-pdf/8/7/1137/18019907/8-7-1137.pdf

Reference38 articles.

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2. Beltran G , Novo MT , RozÃ¨s N , Mas A & GuillamÃ³n JM (2004) Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations. FEMS Yeast Res 4: 625â632.

3. Beltran G , Novo M , Leberre V , Sokol S , Labourdette D , Guillamon JM , Mas A , FranÃ§ois J & Rozes N (2006) Integration of transcriptomic and metabolomic analyses for understanding the global responses of low temperature winemaking fermentations. FEMS Yeast Res 6: 1167â1183.

4. Bisson L (1999) Stuck and sluggish fermentations. Am J Enol Viticult 50: 107â109.

5. Blomberg A (1997) Osmoresponsive proteins and functional assessment strategies in Saccharomyces cerevisiae. Electrophoresis 18: 1429â1440.

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