Disentangling the genetic bases of Saccharomyces cerevisiae nitrogen consumption and adaptation to low nitrogen environments in wine fermentation
Abstract The budding yeast Saccharomyces cerevisiae has been considered for more than 20 years as a premier model organ– ism for biological sciences, also being the main microorganism used in wide industrial applications, like alcoholic fermentation in the winemaking process. Grape juice i...
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| Autores principales: | , , |
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| Lenguaje: | English |
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Sociedad de Biología de Chile
2020
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| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602020000100501 |
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