Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway

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Isotopic Tracer for Absolute Quantification of Metabolites of the Pentose Phosphate Pathway in Bacteria

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evolution of Saccharomyces cerevisiae wine yeast under

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Additional file 3 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

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Additional file 4 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Garrigós, V., Picazo, C., Matallana, E., & Aranda, A. (2024) · Figshare · doi:10.6084/m9.figshare.26798826

Additional file 2 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Garrigós, V., Picazo, C., Matallana, E., & Aranda, A. (2024) · Figshare · doi:10.6084/m9.figshare.26798820

Additional file 1 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Garrigós, V., Picazo, C., Matallana, E., & Aranda, A. (2024) · Figshare · doi:10.6084/m9.figshare.26798817

Additional file 7 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Garrigós, V., Picazo, C., Matallana, E., & Aranda, A. (2024) · Figshare · doi:10.6084/m9.figshare.26798835

Additional file 6 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Garrigós, V., Picazo, C., Matallana, E., & Aranda, A. (2024) · Figshare · doi:10.6084/m9.figshare.26798832

Additional file 5 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Garrigós, V., Picazo, C., Matallana, E., & Aranda, A. (2024) · Figshare · doi:10.6084/m9.figshare.26798829

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