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
Contributor : Admin Agrosupdijon <>
Submitted on : Tuesday, February 4, 2020 - 4:07:07 PM
Last modification on : Friday, February 12, 2021 - 2:12:02 PM
Long-term archiving on: : Tuesday, May 5, 2020 - 6:15:27 PM
Contributor : Admin Agrosupdijon <>
Submitted on : Tuesday, February 4, 2020 - 4:07:07 PM
Last modification on : Friday, February 12, 2021 - 2:12:02 PM
Long-term archiving on: : Tuesday, May 5, 2020 - 6:15:27 PM
File
OENO-IVAS2019CRISPRonSaccharom...
Files produced by the author(s)