Transcriptional profile analysis of Saccharomyces cerevisiae in second fermentation

ABSTRACT: Second fermentation in a bottle supposes such specific conditions that undergo yeasts to a set of stress situations like high ethanol, low nitrogen, low pH or sub-optimal temperature. Also, yeast have to grow until 1 or 2 generations and ferment all sugar available while they resist increasing CO2 pressure produced along with fermentation. Because of this, yeast for second fermentation must be selected depending on different technological criteria such as resistance to ethanol, pressure, high flocculation capacity, and good autolytic and foaming properties. All of these stress factors appear sequentially or simultaneously, and their superposition could amplify their inhibitory effects over yeast growth. Considering all of the above, it has supposed interesting to characterize the adaptive

ORGANISM(S): Saccharomyces cerevisiae

SUBMITTER: Vanessa Penacho 

PROVIDER: E-GEOD-29273 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress