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	Provedor de dados BJM (1) Electron. J. Biotechnol. (1) Autor Contreras,Angela (2) Martínez,Claudio (2) Aguilera,Omayra (1) Ganga,Angelica (1) Ganga,María Angélica (1) García,Veronica (1) García,Verónica (1) Rivera,José (1) Mais... Palavra-chave Enological traits (1) Gene expression (1) Hybrids (1) Wine (1) Wine fermentation (1) Wine yeast (1) Yeast (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Journal article (1) Ano 2014 (1) 2012 (1) País Brazil (1) Chile (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Development and characterization of hybrids from native wine yeasts BJM García,Verónica; Rivera,José; Contreras,Angela; Ganga,María Angélica; Martínez,Claudio. For commercial purposes, the winemaking industry is constantly searching for new yeast strains. Historically, this has been achieved by collecting wild strains and selecting the best for industrial use through an enological evaluation. Furthermore, the increasing consumer demands have forced the industry to incorporate new strategies such as genetic engineering to obtain improved strains. In response to the lack of public acceptance of this methodology, alternative strategies based on breeding have gained acceptance in recent years. Through the use of conjugation of individual spores without the support of genetic engineering methods we generated intraspecific hybrids from wild strains with outstanding enological characteristics and interdelta... Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast; Hybrids; Wine. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000200008 The ICY1 gene from Saccharomyces cerevisiae affects nitrogen consumption during alcoholic fermentation Electron. J. Biotechnol. Martínez,Claudio; Contreras,Angela; Aguilera,Omayra; Ganga,Angelica; García,Veronica. Background Saccharomyces cerevisiae is the main microorganism responsible for alcoholic fermentation. In this process, the consumption of nitrogen is of great importance since it is found in limiting quantities and its deficiency produces sluggish and/or stuck fermentations generating large economic losses in the wine-making industry. In a previous work we compared the transcriptional profiles between genetically related strains with differences in nitrogen consumption, detecting genes with differential expression that could be associated to the differences in the levels of nitrogen consumed. One of the genes identified was ICY1. With the aim of confirming this observation, in the present work we evaluated the consumption of ammonium during the... Tipo: Journal article Palavras-chave: Enological traits; Gene expression; Wine fermentation; Wine yeast. Ano: 2014 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582014000400002 Registros recuperados: 2 Primeira ... 1 ... Última

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