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Yeast autolytic mutants potentially useful for sparkling wine production.

Abstract：

:A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the release of nitrogenous compounds in an accelerated autolysis experimental model. Their fermentation power was not severely impaired.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Gonzalez R,Martinez-Rodriguez AJ,Carrascosa AV

doi

10.1016/s0168-1605(02)00389-6

subject

Has Abstract

pub_date

2003-07-15 00:00:00

pages

21-6

issue

1

eissn

0168-1605

issn

1879-3460

pii

S0168160502003896

journal_volume

84

pub_type

杂志文章

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