An inverse correlation between stress resistance and stuck fermentations in wine yeasts. A molecular study /

Míreanna Comhchosúla

• New hybrids between saccharomyces sensu stricto yeast species found among wine and cider production strains /
• Improvement of nitrogen assimilation and fermentation kinetics under enological conditions by derepression of alternative nitrogen-assimilatory pathways in an industrial saccharomyces cerevisiae strain /
  le: Salmon, Jean-Michel.
• Yeast genome-wide expression analysis identifies a strong ergosterol and oxidative stress response during the initial stages of an industrial lager fermentation /
• Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains /
• Effect of specific growth rate on fermentative capacity of baker's yeast /
  le: Hoek, Pim Van