Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production.
about
Biochemistry and evolution of anaerobic energy metabolism in eukaryotesComparative proteomic analysis of different developmental stages of the edible mushroom Termitomyces heimii.Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strainsImproving industrial yeast strains: exploiting natural and artificial diversity.Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii.The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast science.Flavour-active wine yeasts.New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolyticaIntermediary metabolism in protists: a sequence-based view of facultative anaerobic metabolism in evolutionarily diverse eukaryotes.The yeast hypoxic responses, resources for new biotechnological opportunities.Synthetic genome engineering forging new frontiers for wine yeast.The yeast TUM1 affects production of hydrogen sulfide from cysteine treatment during fermentation.Yeast's balancing act between ethanol and glycerol production in low-alcohol wines.Identification of new Saccharomyces cerevisiae variants of the MET2 and SKP2 genes controlling the sulfur assimilation pathway and the production of undesirable sulfur compounds during alcoholic fermentation.Identification of MET10-932 and characterization as an allele reducing hydrogen sulfide formation in wine strains of Saccharomyces cerevisiae.What's old is new again: yeast mutant screens in the era of pooled segregant analysis by genome sequencing.Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content.MET2 affects production of hydrogen sulfide during wine fermentation.Pathways over Time: Functional Genomics Research in an Introductory Laboratory Course.Physiology, ecology and industrial applications of aroma formation in yeast.Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
P2860
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P2860
Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production.
description
2009 nî lūn-bûn
@nan
2009 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2009 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
name
Isolation of sulfite reductase ...... d hydrogen sulfide production.
@ast
Isolation of sulfite reductase ...... d hydrogen sulfide production.
@en
Isolation of sulfite reductase ...... d hydrogen sulfide production.
@nl
type
label
Isolation of sulfite reductase ...... d hydrogen sulfide production.
@ast
Isolation of sulfite reductase ...... d hydrogen sulfide production.
@en
Isolation of sulfite reductase ...... d hydrogen sulfide production.
@nl
prefLabel
Isolation of sulfite reductase ...... d hydrogen sulfide production.
@ast
Isolation of sulfite reductase ...... d hydrogen sulfide production.
@en
Isolation of sulfite reductase ...... d hydrogen sulfide production.
@nl
P50
P1433
P1476
Isolation of sulfite reductase ...... ed hydrogen sulfide production
@en
P2093
Anthony Heinrich
P304
P356
10.1111/J.1567-1364.2009.00489.X
P407
P577
2009-02-19T00:00:00Z