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Several Yeast Species Induce Iron Deficiency Responses in Cucumber Plants (Cucumis sativus L.)
(MDPI, 2021)
Iron (Fe) deficiency is a first-order agronomic problem that causes a significant decrease in crop yield and quality. Paradoxically, Fe is very abundant in most soils, mainly in its oxidized form, but is poorly soluble and ...
Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source
(MDPI, 2021)
Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were ...
Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
(MDPI, 2020)
The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and ...
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
(MDPI, 2020)
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed ...