Análisis transcriptómico de la respuesta de S. cerevisiae durante fermentaciones enlentecidas causadas por shock térmico

Poster

Detalles Bibliográficos
Autores principales:	Lerena, María Cecilia, Rojo, Cecilia, Sturm, Maria Elena, Massera, Ariel Fernando, Mercado, Laura Analia, Combina, Mariana
Formato:	Conferencia
Lenguaje:	Español
Publicado:	Asociación Argentina de Tecnólogos Alimentarios (AATA) 2024
Materias:	Levadura Saccharomyces cerevisiae Transcriptómica Genética Shock Térmico Fermentación Yeasts Transcriptomics Genetics Heat Shock Fermentation Análisis transcriptómico Expresión génica Estrés térmico
Acceso en línea:	http://hdl.handle.net/20.500.12123/17820

Ejemplares similares: Análisis transcriptómico de la respuesta de S. cerevisiae durante fermentaciones enlentecidas causadas por shock térmico

Vista rápida
Effect of transient thermal shocks on alcoholic fermentation performance
Vista rápida
Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
Vista rápida
Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
Vista rápida
Growth response of Saccharomyces cerevisiae strains to stressors associated to the vine cycle
Vista rápida
Caracterización de los reservorios y la biodiversidad de levaduras Saccharomyces cerevisiae en un viñedo comercial durante un ciclo fenológico completo de la vid
Vista rápida
Populations of Saccharomyces cerevisiae in Vineyards: Biodiversity and Persistence Associated with Terroir
Vista rápida
Genomic and phenotypic comparison between similar wine yeast strains of Saccharomyces cerevisiae from different geographic origins
Vista rápida
Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
Vista rápida
Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
Vista rápida
Persistence and reservoirs of Saccharomyces cerevisiae biodiversity in different vineyard niches
Vista rápida
Screening for Theileria parva secretory gene products by functional analysis in Saccharomyces cerevisiae
Vista rápida
Biodiversity of Saccharomyces cerevisiae populations in Malbec vineyards from the “Zona Alta del Río Mendoza” region in Argentina
Vista rápida
Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
Vista rápida
Evolución de la diversidad de Saccharomyces cerevisiae en tres vendimias de uvas Malbec de Mendoza
Vista rápida
Engineering Saccharomyces cerevisiae for targeted hydrolysis and fermentation of glucuronoxylan through CRISPR/Cas9 genome editing
Vista rápida
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
Vista rápida
Biocontrol of Botrytis cinerea in table grapes by non-pathogenic indigenous Saccharomyces cerevisiae yeasts isolated from viticultural environments in Argentina
Vista rápida
Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content
Vista rápida
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
Vista rápida
Brewer’s yeast, Saccharomyces cerevisiae, enhances attraction of two invasive yellowjackets (Hymenoptera: Vespidae) to dried fruit and fruit powder
Vista rápida
Generación de una herramienta para la búsqueda de metadata asociada a transcriptos
Vista rápida
Evaluation of Saccharomyces cerevisiae strains as probiotic agent with aflatoxin B1 adsorption ability for use in poultry feedstuffs
Vista rápida
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts
Vista rápida
Evaluación fisicoquímica y sensorial del vino de mora añejado con chips de caoba hondureña (Swietenia macrophylla King) y roble francés (Quercus robur L.)