PROGRAMME

WORKSHOP 19: continued
5. 19-12 New concepts in wine yeast biotechnology Sakkie Pretorius
6. 19-34, 37 idem ; combined Sylvie Dequin
7. 19-39 Genetic and enological analyses of a genetically enhanced
malolactic wine yeast strain: A new era in wine making
Hennie van Vuuren
8. 19-18 Genome-wide Analysis of yeast gene expression during wine
fermentation Tristan Rossignol
9. 13-42 Lager yeast versus Saccharomyces cerevisiae
Morten Kielland-Brandt
10. 23-03 idem ; combined Kathryn Smart
11. 19-02 Study of protein and gene expression during fermentation and in
response to stress using 2D and microarrays technologies
Dominique Kobi
12. 11-62 Occurrence and functionality of cold shock genes in
Saccharomyces species Jessica Leclaire
13 Pro’s and con’s of protein production in yeast and fungi
Carsten Hjort
14. 19-08 idem ; combined Kes van den Hondel
15. 19-10 Adaptation of aprotinin producing Saccharomyces cerevisiae
strains to glucose limited conditions Astrid Mörkeberg
16. 19-11 A cell growth selection system to detect extracellular and
transmembrane protein interactions David Urech
17. 19-31 Target identification and metabolic engineering driven by
genome - wide transcription profi ling Jürgen Bauer
18. 19-26 idem ; combined Jeff Eglinton
19. 22-03 Transcriptional responses of Saccharomyces cerevisiae to
limitations of carbon, nitrogen, phosphorus or sulfur Viktor Boer
20. 22-17 Yeast phenomics on a genome-wide scale Jonas Warringer
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