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.

Abstract

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)
URI https://vuir.vu.edu.au/id/eprint/15264
Subjects Current > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords Saccharomyces cerevisiae, molecular genetics, fermentation, brewing, wine making, ethanol stress, industrial fermentation
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