Korean
Systems Biology as a Platform for Wine Yeast Strain Development
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Lactic Acid Bacteria
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Altmetric BadgeChapter 2 Acetic Acid Bacteria
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Altmetric BadgeChapter 3 Yeasts
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Altmetric BadgeChapter 4 Fungi of Grapes
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Altmetric BadgeChapter 5 Phages of Yeast and Bacteria
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Altmetric BadgeChapter 6 Sugar Metabolism by Saccharomyces and non- Saccharomyces Yeasts
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Altmetric BadgeChapter 7 Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must
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Altmetric BadgeChapter 8 Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria
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Altmetric BadgeChapter 9 Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate
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Altmetric BadgeChapter 10 Usage and Formation of Sulphur Compounds
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Altmetric BadgeChapter 11 Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine
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Altmetric BadgeChapter 12 Pyroglutamic Acid: A Novel Compound in Wines
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Altmetric BadgeChapter 13 Polysaccharide Production by Grapes, Must, and Wine Microorganisms
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Altmetric BadgeChapter 14 Exoenzymes of Wine Microorganisms
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Altmetric BadgeChapter 15 Physical and Chemical Stress Factors in Yeast
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Altmetric BadgeChapter 16 Physical and Chemical Stress Factors in Lactic Acid Bacteria
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Altmetric BadgeChapter 17 Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms
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Altmetric BadgeChapter 18 Microbial Interactions
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Altmetric BadgeChapter 19 Genomics of Oenococcus oeni and Other Lactic Acid Bacteria
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Altmetric BadgeChapter 20 Genome of Saccharomyces cerevisiae and Related Yeasts
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Altmetric BadgeChapter 21 The Genome of Acetic Acid Bacteria
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Altmetric BadgeChapter 22 Systems Biology as a Platform for Wine Yeast Strain Development
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Altmetric BadgeChapter 23 Plasmids from Wine-Related Lactic Acid Bacteria
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Altmetric BadgeChapter 24 Rapid Detection and Identification with Molecular Methods
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Altmetric BadgeChapter 25 Maintenance of Wine-Associated Microorganisms
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Altmetric BadgeChapter 26 DNA Arrays
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Altmetric BadgeChapter 27 Application of Yeast and Bacteria as Starter Cultures