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Yeast autolytic mutants potentially useful for sparkling wine production
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...
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| Published in: | International journal of food microbiology 2003-07, Vol.84 (1), p.21-26 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c422t-77ff0f00b3e5208d7c5005fcbf6ca742289cd847fee9eed9fecbdc43dbcc5f053 |
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| cites | cdi_FETCH-LOGICAL-c422t-77ff0f00b3e5208d7c5005fcbf6ca742289cd847fee9eed9fecbdc43dbcc5f053 |
| container_end_page | 26 |
| container_issue | 1 |
| container_start_page | 21 |
| container_title | International journal of food microbiology |
| container_volume | 84 |
| creator | Gonzalez, R. Martinez-Rodriguez, A.J. Carrascosa, A.V. |
| description | 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. |
| doi_str_mv | 10.1016/S0168-1605(02)00389-6 |
| format | article |
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Fermentation and microbial culture technology</subject><subject>Mutagenesis - radiation effects</subject><subject>Phenotype</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - genetics</subject><subject>Saccharomyces cerevisiae - growth & development</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Saccharomyces cerevisiae - radiation effects</subject><subject>Spores, Fungal - physiology</subject><subject>Spores, Fungal - radiation effects</subject><subject>Temperature</subject><subject>Ultraviolet Rays - adverse effects</subject><subject>Wine - microbiology</subject><subject>Wines and vinegars</subject><subject>Yeast autolysis</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqFkE1P3DAQhq2qqCwfP6FVLq3gEBgnm9g5oQrxJSFxAA6cLGc8rtx6k63tgPbf42VXcOQyc3lm5p2Hse8cTjjw9vQ-F1nyFpojqI4BatmV7Rc241J0ZT1v4SubvSO7bC_GvwDQ1DV8Y7u8EpJ3DczY9RPpmAo9pdGvksNiMSU9pFgsx0RDctr7VTFFspMv7BiKuNThn3fDn-LFDVQsw2gmTG4cDtiO1T7S4bbvs8fLi4fz6_L27urm_PdtifOqSqUQ1oIF6GtqKpBGYJNTWexti1pkRHZo5FxYoo7IdJawNzivTY_Y2Jx_n_3a7M2n_08Uk1q4iOS9Hmicosr_t0JUbQabDYhhjDGQVcvgFjqsFAe1VqjeFKq1HwWVelOo1nM_tgemfkHmY2rrLAM_t4COqL0NekAXP7iG17KV60VnG46yjmdHQUV0NCAZFwiTMqP7JMorPlKP3w</recordid><startdate>20030715</startdate><enddate>20030715</enddate><creator>Gonzalez, R.</creator><creator>Martinez-Rodriguez, A.J.</creator><creator>Carrascosa, A.V.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20030715</creationdate><title>Yeast autolytic mutants potentially useful for sparkling wine production</title><author>Gonzalez, R. ; Martinez-Rodriguez, A.J. ; Carrascosa, A.V.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c422t-77ff0f00b3e5208d7c5005fcbf6ca742289cd847fee9eed9fecbdc43dbcc5f053</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Autolytic mutant</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Fermentation - radiation effects</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. 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| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2003-07, Vol.84 (1), p.21-26 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_18767726 |
| source | ScienceDirect Freedom Collection |
| subjects | Autolytic mutant Biological and medical sciences Biotechnology Fermentation - radiation effects Fermented food industries Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Genetic improvement Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology Mutagenesis - radiation effects Phenotype Saccharomyces cerevisiae Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - growth & development Saccharomyces cerevisiae - metabolism Saccharomyces cerevisiae - radiation effects Spores, Fungal - physiology Spores, Fungal - radiation effects Temperature Ultraviolet Rays - adverse effects Wine - microbiology Wines and vinegars Yeast autolysis |
| title | Yeast autolytic mutants potentially useful for sparkling wine production |
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