A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production
Author:
Affiliation:
1. The Australian Wine Research Institute; Adelaide; SA; Australia
2. Department of Microbiology and Food Safety; Biotechnical Faculty; University of Ljubljana; Ljubljana; Slovenia
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://academic.oup.com/femsyr/article-pdf/12/4/456/18114332/12-4-456.pdf
Reference35 articles.
1. Gradual genome stabilization by progressive reduction of the Saccharomyces uvarum genome in an interspecific hybrid with Saccharomyces cerevisiae;Antunovics;FEMS Yeast Res,2005
2. Evidence for multiple interspecific hybridization in Saccharomyces sensu stricto species;Barros Lopes;FEMS Yeast Res,2002
3. Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines;Bellon;Appl Microbiol Biotechnol,2011
4. The genome sequence of the wine yeast VIN7 reveals an allotriploid hybrid genome with Saccharomyces cerevisiae and Saccharomyces kudriavzevii origins;Borneman;FEMS Yeast Res,2012
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