Transcription analysis of S. cerevisiae in VHG fermentation: The genome-wide transcriptional response of Saccharomyces cerevisiae during very high gravity ethanol fermentations is highly affected by the stationary phase-Reference-Cited by-同舟云学术

Transcription analysis of S. cerevisiae in VHG fermentation: The genome-wide transcriptional response of Saccharomyces cerevisiae during very high gravity ethanol fermentations is highly affected by the stationary phase

Published:2005-03 Issue:1 Volume:1 Page:51-63
ISSN:1550-9087
Container-title:Industrial Biotechnology
language:en
Short-container-title:Industrial Biotechnology

Author:

Devantier Rasmus¹²,Pedersen Sven¹,Olsson Lisbeth²³

Affiliation:

1. Starch, Applied Discovery, Research & Development Novozymes A/S, Laurentsvej 51-53, DK-2880 Bagsvaerd, Denmark.

2. Center for Microbial Biotechnology, BioCentrum-DTU, Building 223 Technical University of Denmark, DK-2800 Lyngby.

3. Corresponding author. Phone: +45 4525 2677, Fax: +45 4588 4148 E-mail: lo@biocentrum.dtu.dk

Publisher

Mary Ann Liebert Inc

Subject

Biotechnology

Link

http://www.liebertpub.com/doi/pdf/10.1089/ind.2005.1.51

Reference18 articles.

1. The heat shock and ethanol stress responses of yeast exhibit extensive similarity and functional overlap

2. Acquisition of heat shock tolerance by regulation of intracellular redox states

3. Genome-wide monitoring of wine yeast gene expression during alcoholic fermentation

4. Expression of stress response genes in wine strains with different fermentative behavior

5. DNA chips for yeast biotechnology. The case of wine yeasts

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