Linked Life Data

16499989

Source:http://linkedlifedata.com/resource/pubmed/id/16499989

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
2006-4-4
pubmed:abstractText
Brewing and wine production are among the oldest technologies and their products are almost indispensable in our lives. The central biological agents of beer and wine fermentation are yeasts belonging to the genus Saccharomyces, which can accumulate ethanol. Recent advances in comparative genomics and bioinformatics have made it possible to elucidate when and why yeasts produce ethanol in high concentrations, and how this remarkable trait originated and developed during their evolutionary history. Two research groups have shed light on the origin of the genes encoding alcohol dehydrogenase and the process of ethanol accumulation in Saccharomyces cerevisiae.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0168-9525
pubmed:author
pubmed:issnType
Print
pubmed:volume
22
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
183-6
pubmed:meshHeading
pubmed:year
2006
pubmed:articleTitle
How did Saccharomyces evolve to become a good brewer?
pubmed:affiliation
Cell and Organism Biology, Lund University, Sölvegatan 35, 22362 Lund, Sweden. Jure.Piskur@cob.lu.se
pubmed:publicationType
Journal Article, Review