YEAST

作者Matías Guerrero; Josefa Oyarzún; Diego Ruiz; Claudio Martínez; Eduardo I. Kessi‐Pérez; Francisco Salinas

作者单位1. Laboratorio de Genómica Funcional, Instituto de Bioquímica y Microbiología, Facultad de Ciencias Universidad Austral de Chile Valdivia Chile; 2. ANID–Millennium Science Initiative–Millennium Institute for Integrative Biology (iBio) Santiago Chile; 3. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA) Universidad de Santiago de Chile (USACH) Santiago Chile; 4. Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica Universidad de Santiago de Chile (USACH) Santiago Chile

作者Guo‐Song Jia; Fang Suo; Ambre Noly; Philippe Fort; Yue Liang; Wen Li; Wen‐Cai Zhang; Heng‐Le Li; Xiao‐Min Du; Fan‐Yi Zhang; Tong‐Yang Du; Yu Hua; Feng‐Yan Bai; Qi‐Ming Wang; Michael Brysch‐Herzberg; Dominique Helmlinger; Li‐Lin Du

作者单位1. National Institute of Biological Sciences Beijing China; 2. CRBM, University of Montpellier, CNRS Montpellier France; 3. Chinese Academy of Medical Sciences and Peking Union Medical College Beijing China; 4. Zhejiang University‐University of Edinburgh Institute Zhejiang University School of Medicine Haining China; 5. Edinburgh Medicine School: Biomedical Sciences, College of Medicine and Veterinary Medicine The University of Edinburgh Edinburgh UK; 6. State Key Laboratory of Microbial Diversity and Innovative Utilization Institute of Microbiology, Chinese Academy of Sciences Beijing China; 7. School of Life Sciences, Institute of Life Sciences and Green Development Hebei University Baoding China; 8. Engineering Research Center of Microbial Breeding and Conservation of Hebei Province Hebei University Baoding China; 9. Hebei Basic Science Center for Biotic Interaction Hebei University Baoding China; 10. Laboratory for Wine Microbiology, Department International Business Heilbronn University Heilbronn Germany; 11. Tsinghua Institute of Multidisciplinary Biomedical Research Tsinghua University Beijing China

作者Yukinori Ozaki; Taku Ozaki; Qiu‐Mei Zhang‐Akiyama

作者单位1. Laboratory of Stress Response Biology, Department of Zoology, Division of Biological Science, Graduate School of Science Kyoto University Kyoto Japan

作者Rodrigo Gonçalves Dias; Fernanda Pinheiro Moreira Freitas; Eduardo Luís Menezes de Almeida; Luciano Gomes Fietto; Agustin Zsögön; Wendel Batista da Silveira

作者单位1. Department of Microbiology Universidade Federal de Viçosa Viçosa Minas Gerais Brazil; 2. Department of Biochemistry and Molecular Biology Universidade Federal de Viçosa Viçosa Minas Gerais Brazil; 3. Department of Plant Biology National Institute of Science and Technology on Plant Physiology Under Stress Conditions, Universidade Federal de Viçosa Viçosa Minas Gerais Brazil

作者Laise Cedraz Pinto Matos; Amy Milburn; Chris MacDonald

作者单位1. Department of Food Science School of Nutrition, Federal University of Bahia (UFBA) Salvador Bahia Brazil; 2. Graduate Program in Food, Nutrition and Health, School of Nutrition Federal University of Bahia (UFBA) Salvador Bahia Brazil; 3. York Biomedical Research Institute and Department of Biology University of York York UK