{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15264"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15264","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"The molecular basis of the ethanol-stress response in the yeast Saccharomyces cerevisiae","abstract":"For thousands of years, brewers and winemakers have used the yeast Saccharomyces cerevisiae to produce alcoholic beverages by fermentation of carbohydrates in grains, but recent large-scale industrial processes create an environment in which the microorganisms are stressed and unable to perform satisfactorily. Ethanol stress is one of the major physiological stresses encountered in industrial fermentations and is therefore the principal focus of investigations described in this thesis.","abstract_html":"For thousands of years, brewers and winemakers have used the yeast Saccharomyces cerevisiae to produce alcoholic beverages by fermentation of carbohydrates in grains, but recent large-scale industrial processes create an environment in which the microorganisms are stressed and unable to perform satisfactorily. Ethanol stress is one of the major physiological stresses encountered in industrial fermentations and is therefore the principal focus of investigations described in this thesis.","abstract_has_math":false,"creators":["Emslie, Dianne"],"institution":"Victoria University of Technology","degree_name":"phd","degree_level":"doctoral","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2002,"date_issued":"2002","date_published":"2002","updated_at":"2026-07-24T06:33:07Z","subjects":["0908 Food Sciences","School of Engineering and Science"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":null,"outbound_label":null,"outbound_source":null},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Emslie, Dianne"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2002"]},{"key":"dc:date.issued","label":"Date","values":["2002"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["School of Life Science and Technology"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["Victoria University of Technology"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://vuir.vu.edu.au/15264/"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["phd"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["0908 Food Sciences","School of Engineering and Science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://vuir.vu.edu.au/15264/3/EMSLIE%20Dianne-thesis_nosignature.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["For thousands of years, brewers and winemakers have used the yeast Saccharomyces cerevisiae to produce alcoholic beverages by fermentation of carbohydrates in grains, but recent large-scale industrial processes create an environment in which the microorganisms are stressed and unable to perform satisfactorily. Ethanol stress is one of the major physiological stresses encountered in industrial fermentations and is therefore the principal focus of investigations described in this thesis."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["The molecular basis of the ethanol-stress response in the yeast Saccharomyces cerevisiae"]}]}],"canonical_facts":{"dc:creator":["Emslie, Dianne"],"dc:date":["2002"],"dc:date.issued":["2002"],"dc:description.abstract":["For thousands of years, brewers and winemakers have used the yeast Saccharomyces cerevisiae to produce alcoholic beverages by fermentation of carbohydrates in grains, but recent large-scale industrial processes create an environment in which the microorganisms are stressed and unable to perform satisfactorily. Ethanol stress is one of the major physiological stresses encountered in industrial fermentations and is therefore the principal focus of investigations described in this thesis."],"dc:format":["text"],"dc:identifier.uri":["https://vuir.vu.edu.au/15264/3/EMSLIE%20Dianne-thesis_nosignature.pdf"],"dc:language":["en"],"dc:publisher.department":["School of Life Science and Technology"],"dc:publisher.institution":["Victoria University of Technology"],"dc:relation.isreferencedby":["https://vuir.vu.edu.au/15264/"],"dc:subject":["0908 Food Sciences","School of Engineering and Science"],"dc:title":["The molecular basis of the ethanol-stress response in the yeast Saccharomyces cerevisiae"],"dc:type":["Thesis"],"dc:type.qualificationlevel":["doctoral"],"dc:type.qualificationname":["phd"]},"updated_at":"2026-07-24T06:33:07Z"}