Microsatellites obtained from database sequences are useful to characterize Sacharomyces cerevisiae satrains

Microsatellites obtained from database sequences are useful to characterize Sacharomyces cerevisiae satrains

Guardado en:

Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Gallego, F. J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 49, no. 3 (1998), p. 350-351
Materias:	Enología Bacteria Saccharomyces Saccharomyces cerevisiae Microsatélites Caracterización
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

Ejemplares similares

Lower fructose uptake capacity of genetically characterized strains of saccharomyces bayanus compared to strains of saccharomyces cerevisiae a likely cause of reduced alcoholic fermentation activity
por: Schütz, Martin

Wine Saccharomyces cerevisiae improved by using traditional approaches
por: Romano, P.

Molecular breeding of microbial, cells, mainly Saccharomyces cerevisiae
por: Kimura, Akira

Etude qualitative et quantitative des interactions entre Saccharomyces cerevisiae et Leuconostoc Oenos
por: Gilis, J. F.

Polimorfismo del cariotipo elettroforetico in lieviti Saccharomyces cerevisiae
por: Grando, M. S.

Influence of indigenous saccharomyces cerevisiae strains on higher alcohol content in Malvazija istarska wines

Nuevo origen de la síntesis de monoterpenos por levaduras vínicas de saccharomyces cerevisiae

Biodiversidad de Saccharomyces en viñedos y bodegas de la región vitícola "Zona Alta del Río Mendoza"
por: Mercado, Laura Analía
Publicado: (2009)

Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium
por: Jiranek, V.

Identification of HXT7 as a suppressor of the snf3 growth defect in wine and wild-type strains of Saccharomyces cerevisiae
por: Place, Warren R.

Inactivación de Saccharomyces cerevisiae en jugo de naranja natural mediante conservantes químicos

La funzione biologica dell'inositolo in relazione all'attivita metabolica di Saccharomyces Cerevisiae R.F. Cerevisiae E R.F. Uvarum nel corso della fermentazione alcoolica
por: CIOLFI, G.

Se distinguen las saccharomyces
por: MASSOUTIER, C.

Selezione di uno stipite di lievito saccharomyces della razza fisiologica uvarum e suo impiego enologico allo stato secco (S6u)
por: CIOLFI, G.

La funzione biologica dell'inositiolo in relazione all'attività metabolica di Saccharomyces cerevisiae r.f. cerevisiae e r.f. uvarum nel corso della fermentazione alcolica
por: CIOLFI, G.

Caracterización de dos cepas vínicas de Saccharomyces cerevisiae mediante las técnicas PCR-TTGE

Survey of hydrogen sulfide production in wine strains of Saccharomyces cerevisiae
por: Renuka Kumar, G.

Saccharomyces cerevisiae no marca diferencias en el grado alcohólico

Selective breeding of saccharomyces cerevisiae to increase glycerol levels in wine
por: Prior, B. A.

Effect of Saccharomyces cerevisiae F12 on volatile compounds in wines at three different stages of industrial biological ageing

Analysis of the major hexose transporter genes in wine strains of Saccharomyces cerevisiae
por: Karpel, Jonathan E.

Inoculación de Hansenula anomala y Sacch. cerevisiae en mostos Macabeo
por: Izquierdo Cañas, P. M.

Sugar transport inhibition and apparent loss of activity in Saccharomyces cerevisiae as a major limiting factor of enological fermentations
por: Salmon, J. M.

Incidencia de Saccharomyces cerevisiae en viñedos y su participación en la fermentación alcohólica espontánea /
por: Castellani, María Florencia.
Publicado: (2008.)

Selection of indigenous Sacccharomyces cerevisiae strains from kutjevo wine growing area at the laboratory scale

Ecology of yeast strain Saccharomyces cerevisiae during spontaneous fermentation in a Bordeaux winery
por: FREZIER, Valérie

Oenological characterization of indigenous yeast species involved in fermentation of Tokaji aszú
por: Magyar, Ildikó

Aplicación de la levadura Hanseniaspora vineae en cultivos mixtos con Saccharomyces cerevisiae en vinificación

Comparison of volatiles produced by four Saccharomyces cerevisiae strains isolated from Monastrell musts
por: Mateo, J. J.

The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on clour properties and pigment profiles of aCabernet Sauvignon red wine

Genes required for Ethanol tolerance and utilization in Saccharomyces cerevisiae

Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile Thiols in Sauvignon blanc wine

Hydrodynamic cavitation characterization of a novel design with energy considerations for the inactivation of Saccharomyces cerevisiae in apple juice

Glycerol production by the yeast Saccharomyces cerevisiae and its relevance to wine a review
por: SCANES, K.

Production of volatile compounds by mixed cultures of Pichia guilliermondii and Saccharomyces cerevisiae
por: Ciolfi, G.

Significado biológico de los bifenilos policlorados en el medio. I. Bioconcentración por Sacchaeomyces cerevisiae
por: González, Ma. J.

Identification of some o-aminophenones as secondary metabolites of Saccharomyces cerevisiae
por: CIOLFI, G.

Fermentation properties of a wine yeast over-expressing the Saccharomyces cerevisiae glycerol 3-phosphate dehydrogenase gene (GPD2)
por: Barros Lopes, Miguel de

Selección eco-enológica de cepas de Saccharomyces Cerevisiae por electroforesis en campos pulsados implicaciones en la elaboración de vinos blancos jóvenes
por: Lema Costas, C.

Kloeckera apiculata concentrations control the rates of natural fermentations
por: Mortimer, R.K.