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In this work we evaluated the impact of nutritional unbalances, as lipids/nitrogen unbalances, on wine yeast survival during alcoholic fermentation. We showed that lipids limitations (actually ergosterol limitation) lead to a rapid loss of viability during the stationary phase of fermentation but th...
ORGANISM(S): Saccharomyces cerevisiae 
The expression of plant defensins in Saccharomyces cerevisiae has been shown to increase tolerance to Zn of yeast (Mirouze et al., 2006; Shahzad et al., 2013). The present transcriptomic approach has been conducted to uncover the mechanism underlying this phenotype. WT yeast was compared to yeast ex...
ORGANISM(S): Saccharomyces cerevisiae 
In this study, we present an investigation of the yeast response to the exposure to octanoic and decanoic acids, two major fermentation inhibitors. Aerobically grown cells of Saccharomyces cerevisiae U13 wine strain have been exposed to 0,05 mM of octanoic and decanoic acid. We have compared the va...
ORGANISM(S): Saccharomyces cerevisiae 
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