Proteomic analysis of a distilling strain of Saccharomyces cerevisiae during industrial grain fermentation

@article{Hansen2006ProteomicAO,
  title={Proteomic analysis of a distilling strain of Saccharomyces cerevisiae during industrial grain fermentation},
  author={Rasmus Hansen and Stephen Pearson and James M. Brosnan and Philip G. Meaden and Derek J. Jamieson},
  journal={Applied Microbiology and Biotechnology},
  year={2006},
  volume={72},
  pages={116-125}
}
The fermentation performance of industrial yeast strains is influenced, among other things, by their genetic composition and the nature of the fermentable sugar, availability of nitrogen, and temperature. Therefore, to manipulate the fermentation process, it is important to understand, at a molecular level, the changes occurring in the yeast cell throughout industrial fermentation processes. With this aim in mind, using two-dimensional gel electrophoresis and matrix-assisted laser desorption… CONTINUE READING

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