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Investigating the impact of ETP1 in Saccharomyces cerevisiae during Chardonnay fermentation

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dc.contributor.advisor van der Merwe, George
dc.contributor.author Hillier, Ashley Elizabeth
dc.date.accessioned 2013-03-05T17:00:25Z
dc.date.available 2013-03-05T17:00:25Z
dc.date.copyright 2013-02
dc.date.created 2013-01-31
dc.date.issued 2013-03-05
dc.identifier.uri http://hdl.handle.net/10214/5627
dc.description.abstract The wine yeast Saccharomyces cerevisiae experiences a range of stress conditions during wine fermentation. These stresses include osmotic stress, hypoxia, nutrient starvation, cold stress and increasing ethanol stress as fermentable sugars are converted to ethanol. These various stresses affect the functionality of the plasma membrane, cell wall and subsequently the yeast’s efficiency during fermentation. Etp1, a poorly characterized protein has been shown to have several different fermentation related phenotypes; it is needed for the turnover of the hexose transporter Hxt3 upon a shift from glucose to ethanol, and the transcriptional activation of the stress response genes HSP12 and HSP26 under ethanol stress. The molecular function of Etp1 during fermentation is not understood. This research aims to understand the molecular mechanism of Etp1 function and its involvement in Chardonnay fermentation using the S. cerevisiae M2 wine yeast strain. en_US
dc.description.sponsorship OMAFRA, Genome Canada en_US
dc.language.iso en en_US
dc.subject yeast en_US
dc.subject Saccharomyces cerevisiae en_US
dc.subject Etp1 en_US
dc.subject fermentation en_US
dc.subject Hog1 en_US
dc.subject Chardonnay en_US
dc.title Investigating the impact of ETP1 in Saccharomyces cerevisiae during Chardonnay fermentation en_US
dc.type Thesis en_US
dc.degree.programme Molecular and Cellular Biology en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Molecular and Cellular Biology en_US


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