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Poster communications
Using CRISPR/Cas platform for Genetic Modification of Commercial Saccharomyces cerevisiae strains
Abstract : Traditional wine fermentation is a complex microbial process initiated by various yeast species classified as Saccharomyces and non-Saccharomyces species.To better understand the different interactions occurring within wine fermentations and track a specific yeast population, we wish to obtain GFP-tagged yeast cells that stably expres fluorescence signal without compromising the fermentative capability of the strain.To this end, the CRISPR/Cas system was investigated to genetically modify the commercial Saccharomyces Saccharomyces cerevisiae diploid strain Lalvin EC 1118
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02466806
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Submitted on : Tuesday, February 4, 2020 - 4:07:07 PM
Last modification on : Friday, May 20, 2022 - 9:06:42 AM
Long-term archiving on: : Tuesday, May 5, 2020 - 6:15:27 PM
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Tuesday, February 4, 2020 - 4:07:07 PM
Last modification on : Friday, May 20, 2022 - 9:06:42 AM
Long-term archiving on: : Tuesday, May 5, 2020 - 6:15:27 PM
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