Identification of genomic differences between laboratory and commercial strains of Saccharomyces cerevisiae.
Date
2006
Authors
Heinrich, Anthony John
Editors
Advisors
de Barros Lopes, Miguel
Jiranek, Vladimir
Jiranek, Vladimir
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Thesis
Citation
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Abstract
The yeast Saccharomyces cerevisiae is used in many industrial applications including beer brewing, bread making, and winemaking. Winemaking yeast strains have the ability to convert grape sugars into alcohol and other metabolites consistent with good wine. An exploratory comparative approach was undertaken to identify the genes and corresponding proteins that give wine yeast strains of S. cerevisiae their distinctive phenotype, with a focus on studying genes that provide tolerance to ethanol.
School/Discipline
School of Agriculture, Food and Wine
Dissertation Note
Thesis (Ph.D.)--School of Agriculture, Food and Wine, 2006.
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