Remodeling of the Saccharomyces cerevisiae transcriptome in response to acetic acid
Sluggish or stuck wine fermentations occasionally occur in wineries and wines from these problem fermentations are susceptible to microbial spoilage and oxidation. Many factors, including the presence of acetic acid are correlated with these fermentations. The effect of acetic acid inhibition on the...
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| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/15336 |
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