On the origins and industrial applications ofSaccharomyces cerevisiae×Saccharomyces kudriavzeviihybrids-Reference-Cited by-同舟云学术

On the origins and industrial applications ofSaccharomyces cerevisiae×Saccharomyces kudriavzeviihybrids

Published:2017-12-06 Issue:1 Volume:35 Page:51-69
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Peris David¹²^ORCID,Pérez-Torrado Roberto²^ORCID,Hittinger Chris Todd¹^ORCID,Barrio Eladio²³^ORCID,Querol Amparo²^ORCID

Affiliation:

1. Laboratory of Genetics, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, Genome Center of Wisconsin, DOE Great Lakes Bioenergy Research Center; University of Wisconsin-Madison; Madison WI USA

2. Department of Food Biotechnology; Institute of Agrochemistry and Food Technology (IATA), CSIC; Valencia Spain

3. Department of Genetics; University of Valencia; Valencia Spain

Funder

Generalitat Valenciana

Spanish Government (MINECO) and European Union FEDER

DOE Great Lakes Bioenergy Research Center

Pew Charitable Trusts

USDA National Institute of Food and Agriculture

National Science Foundation

H2020 Marie Skłodowska-Curie Actions

Robert Draper Technology Innovation Fund from the Wisconsin Alumni Research Foundation

Publisher

Wiley

Subject

Genetics,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Reference174 articles.

1. The mitochondrial genome impacts respiration but not fermentation in interspecific Saccharomyces hybrids;Albertin;PLoS ONE,2013

2. Efficient engineering of marker-free synthetic allotetraploids of Saccharomyces;Alexander;Fungal Genet Biol,2016

3. A population genomics insight into the Mediterranean origins of wine yeast domestication;Almeida;Mol Ecol,2015

4. A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum;Almeida;Nat Commun,2014

5. Effect of temperature on the prevalence of Saccharomyces non cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition;Alonso-del-Real;Front Microbiol,2017

Cited by 71 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermentative and metabolic screening of candidate yeast strains hybridisable with Saccharomyces cerevisiae for beer production optimisation;International Journal of Food Microbiology;2025-01

2. Highly parallelized laboratory evolution of wine yeasts for enhanced metabolic phenotypes;Molecular Systems Biology;2024-08-22

3. Evaluation of secondary metabolites, nutraceutical potential and amino acid profile of fresh dates (Phoenix dactylifera) alcoholic beverage;Discover Food;2024-07-05

4. Estudio de la microbiota de cerveza artesanal producida a pequeña escala;FarmaJournal;2024-06-17

5. Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation;Microbial Biotechnology;2024-05