Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.

Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.

Item
http://www.wikidata.org/entity/Q27932435
Sulfur-regulated control of the met-2⁺ gene of Neurospora crassa encoding cystathionine β-lyase.The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast science.Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor releaseFlavour-active wine yeasts.Clonostachys rosea demethiolase STR3 controls the conversion of methionine into methanethiolEnhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial StrainsCharacterization of C-S lyase from Lactobacillus delbrueckii subsp. bulgaricus ATCC BAA-365 and its potential role in food flavour applications.Synthetic genome engineering forging new frontiers for wine yeast.Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.The yeast TUM1 affects production of hydrogen sulfide from cysteine treatment during fermentation.Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breeding.Physiology, ecology and industrial applications of aroma formation in yeast.Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids
P2860

Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.

Item
http://www.wikidata.org/entity/Q27932435
description
2011 nî lūn-bûn
@nan
2011 թուականի Յունիսին հրատարակուած գիտական յօդուած
@hyw
2011 թվականի հունիսին հրատարակված գիտական հոդված
@hy
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
name
Engineering Saccharomyces cere ...... for improvement of wine aroma.
@ast
Engineering Saccharomyces cere ...... for improvement of wine aroma.
@en
Engineering Saccharomyces cere ...... for improvement of wine aroma.
@nl
type
label
Engineering Saccharomyces cere ...... for improvement of wine aroma.
@ast
Engineering Saccharomyces cere ...... for improvement of wine aroma.
@en
Engineering Saccharomyces cere ...... for improvement of wine aroma.
@nl
prefLabel
Engineering Saccharomyces cere ...... for improvement of wine aroma.
@ast
Engineering Saccharomyces cere ...... for improvement of wine aroma.
@en
Engineering Saccharomyces cere ...... for improvement of wine aroma.
@nl
P1433
P1476
P2093
P2860
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698
P921
P932
P356
P1433
P1476
Engineering Saccharomyces cere ...... for improvement of wine aroma
@en
P2093
P2860
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698
P921
P932