The molecular basis of the ethanol-stress response in the yeast Saccharomyces cerevisiae
Emslie, Dianne (2002) The molecular basis of the ethanol-stress response in the yeast Saccharomyces cerevisiae. PhD thesis, Victoria University of Technology.
For thousands of years, brewers and winemakers have used the yeast Saccharomyces cerevisiae to produce alcoholic beverages by fermentation of carbohydrates in grains, but recent large-scale industrial processes create an environment in which the microorganisms are stressed and unable to perform satisfactorily. Ethanol stress is one of the major physiological stresses encountered in industrial fermentations and is therefore the principal focus of investigations described in this thesis.
|Item Type:||Thesis (PhD thesis)|
|Uncontrolled Keywords:||Saccharomyces cerevisiae, molecular genetics, fermentation, brewing, wine making, ethanol stress, industrial fermentation|
|Subjects:||FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
|Depositing User:||VU Library|
|Date Deposited:||23 Jul 2010 04:05|
|Last Modified:||23 May 2013 16:43|
|ePrint Statistics:||View download statistics for this item|
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