DETERMINATION OF BREWING YEAST PLOIDY BY DNA MEASUREMENT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1983.tb04149.x/fullpdf
Reference20 articles.
1. THE SPORULATION AND MATING OF BREWING YEASTS
2. Assay for nanogram quantities of DNA in cellular homogenates
3. A study of the conditions and mechanism of the diphenylamine reaction for the colorimetric estimation of deoxyribonucleic acid
4. Variations in mitochondrial DNA concentration as a function of different growth conditions in yeast
5. A simple device for assuring high reproducibility in fluorometric measurement of deoxyribonucleic acid in yeast cells.
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2. Functional analysis and transcriptional regulation of two orthologs ofARO10, encoding broad-substrate-specificity 2-oxo-acid decarboxylases, in the brewing yeastSaccharomyces pastorianusCBS1483;FEMS Yeast Research;2013-06-25
3. Genetic stabilization of Saccharomyces cerevisiae oenological strains by using benomyl;INT MICROBIOL;2008
4. Evaluation of Kluyveromyces marxianus as a source of yeast autolysates;Journal of Industrial Microbiology & Biotechnology;2003-01
5. Yeast Cellular Size and Metabolism in Relation to the Flavor and Flavor Stability of Beer;Journal of the American Society of Brewing Chemists;2001-06
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