Chapter 6 – Genomic and Proteomic Analysis of Wine Yeasts

摘要: Publisher Summary Saccharomyces cerevisiae is the main microorganism involved in wine fermentation. It has been used as a model organism molecular biology for many years and only yeast species which abundant genomic proteomic information available. Most of techniques currently functional genomics proteomics were initially developed this yeast. The fact that S. was first to be widely development genome technology allowed other phylogenetically related yeasts analyzed subsequently global sequencing projects, use comparative since led important conclusions regarding gene functionality. also more recent field proteomics. Proteomic studies have generated vast amounts data on protein expression profiles variability laboratory strains cerevisiae, these recently extended include strains. Important advances made metabolomics, new practically eukaryote studied date. integration different types omic into predictive models provided basis research strategies systems biology.