Adaptive Evolution of Saccharomyces cerevisiae with Enhanced Ethanol Tolerance for Chinese Rice Wine Fermentation
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Title
Adaptive Evolution of Saccharomyces cerevisiae with Enhanced Ethanol Tolerance for Chinese Rice Wine Fermentation
Authors
Keywords
Adaptive evolution, Chinese rice wine, <em class=EmphasisTypeItalic >Saccharomyces cerevisiae</em>, Ethanol tolerance
Journal
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
Volume 173, Issue 7, Pages 1940-1954
Publisher
Springer Nature
Online
2014-05-30
DOI
10.1007/s12010-014-0978-z
References
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- Advances and Developments in Strategies to Improve Strains of Saccharomyces cerevisiae and Processes to Obtain the Lignocellulosic Ethanol−A Review
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- A Novel Strategy to Construct Yeast Saccharomyces cerevisiae Strains for Very High Gravity Fermentation
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- Effect of trehalose accumulation on response to saline stress inSaccharomyces cerevisiae
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- Adaptive evolution of baker's yeast in a dough-like environment enhances freeze and salinity tolerance
- (2009) Jaime Aguilera et al. Microbial Biotechnology
- Adaptation of Saccharomyces cerevisiae Cells to High Ethanol Concentration and Changes in Fatty Acid Composition of Membrane and Cell Size
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- Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity
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- (2007) Gemma Beltran et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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