Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi-omic analysis.
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DOI: 10.1111/1462-2920.15523
Abstract: Saccharomyces cerevisiae, a widespread yeast present both in the wild and in fermentative processes, like winemaking. During the colonization of these human-associated fermentative environments, certain strains of S. cerevisiae acquired differential adaptive traits that enhanced… read more here.
Keywords: saccharomyces cerevisiae; wild wine; analysis; fermentation ... See more keywords