Surfome analysis of a wild-type wine Saccharomyces cerevisiae strain.

@article{Braconi2011SurfomeAO,
  title={Surfome analysis of a wild-type wine Saccharomyces cerevisiae strain.},
  author={Daniela Braconi and Loredana Amato and Giulia Bernardini and Simona Arena and Maurizio Orlandini and Andrea Scaloni and Annalisa Santucci},
  journal={Food microbiology},
  year={2011},
  volume={28 6},
  pages={1220-30}
}
The yeast Saccharomyces cerevisiae, besides being an eukaryotic cell model, plays a fundamental role in the production of fermented foods. In the winemaking industry, yeast cell walls may be involved in numerous processes and contribute substantially to the final chemical and sensorial profiles of wines. Nonetheless, apart from mannoproteins, little is known on the protein components of the yeast cell wall and their changes during the fermentation of must into wine. In this work, we performed a… CONTINUE READING
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