Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Applied and Environmental Microbiology Année : 1999

Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase

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https://hal.inrae.fr/hal-02695375

Soumis le : lundi 1 juin 2020-08:45:02

Dernière modification le : mardi 5 mars 2024-09:40:23

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hal-02695375 , version 1 (01-06-2020)

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  • HAL Id : hal-02695375 , version 1
  • PRODINRA : 58950

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F. Remize, J.L. Roustan, Jean-Marie Sablayrolles, P. Barre, Sylvie S. Dequin. Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase. Applied and Environmental Microbiology, 1999, 65 (1), pp.143-149. ⟨hal-02695375⟩

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