Characterization of the metabolic shift of Saccharomyces bayanus var. uvarum by continuous aerobic culture

@article{Serra2003CharacterizationOT,
  title={Characterization of the metabolic shift of Saccharomyces bayanus var. uvarum by continuous aerobic culture},
  author={Andrea A. Serra and Pierre Strehaiano and Patricia Taillandier},
  journal={Applied Microbiology and Biotechnology},
  year={2003},
  volume={62},
  pages={564-568}
}
Saccharomyces bayanus, being of interest for wine-making, is not as well known as S. cerevisiae and, due to many changes in the yeast classification, accurate data concerning its metabolic activity are difficult to find. In order to produce this yeast as an active dry yeast to be used as a starter in wine-making, its sensitivity to glucose was determined as the objective of our work. Using the pulse technique in continuous culture, it was found that growth in a synthetic medium was not limited… CONTINUE READING

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