与葡萄酒发酵和适应野生和化酵母菌株中限的适应相关的单核酸多态

Eduardo I Kessi-Pérez1,2, Eric Acuña2, Camila Bastías2

  • 1Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile.

Biological research
|July 28, 2023
PubMed
概括

野生和化的Saccharomyces cerevisiae菌株在葡萄酒发酵过程中表现出明显适应限的适应性. 在PNP1,RRT5和PDR12的遗传变异影响酵母的性能和适应性,为工业菌株改进提供了潜力.

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