Genome-wide study of the adaptation of Saccharomyces cerevisiae to the proliferative stages of wine fermentation

ABSTRACT: This work was designed to identify yeast cellular functions specifically affected by the stress factors predominating during the first stages of wine fermentation and genes required for optimal growth under these conditions. The main experimental method used was quantitative fitness analysis by means of competition experiments of whole genome barcoded yeast knock-out collections in continuous culture. This methodology allowed the identification of haploinsufficient genes and homozygous deletions resulting in growth impairment in synthetic must. However, genes identified as haploproficient or homozygous deletions resulting in fitness advantage were of little predictive power concerning optimal growth in this medium. The relevance of these functions for enological performance of yeast was as

ORGANISM(S): Saccharomyces cerevisiae

SUBMITTER: Ramon Gonzalez 

PROVIDER: E-GEOD-46145 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress