Comparative transcriptomic approach to investigate differences in wine yeast physiology and metabolism during fermentation.

ABSTRACT: Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This genetic resource has been rather neglected by the scientific community because industrial strains are less easily manipulated than the limited number of laboratory strains that have been successfully employed to investigate fundamental aspects of cellular biology. However, laboratory strains are unsuitable for the study of many phenotypes that are of significant scientific and industrial interest. Here, we investigate whether a comparative transcriptomics and phenomics approach, based on the analy

SUBMITTER: Rossouw D 

PROVIDER: S-EPMC2765138 | biostudies-literature | 2009 Oct

REPOSITORIES: biostudies-literature