Physiological and genetic stability of hybrids of industrial wine yeasts Saccharomyces sensu stricto complex
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2011.05009.x/fullpdf
Reference59 articles.
1. Gradual genome stabilisation by progressive reduction of the Saccharomyces uvarum genome in an interspecific hybrid with Saccharomyces cerevisiae;Antunovics;FEMS Yeast Res,2005
2. Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts
3. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex;Belloch;Int J Food Microbiol,2008
4. Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado;Blanco;J Ind Microbiol Biotechnol,2008
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1. Diversity and Postzygotic Evolution of the Mitochondrial Genome in Hybrids of Saccharomyces Species Isolated by Double Sterility Barrier;Frontiers in Microbiology;2020-05-07
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3. Novel Approach in the Construction of Bioethanol-Producing Saccharomyces cerevisiae Hybrids;Food technology and biotechnology;2019
4. Interspecies Hybridisation and Genome Chimerisation in Saccharomyces: Combining of Gene Pools of Species and Its Biotechnological Perspectives;Frontiers in Microbiology;2018-12-11
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