Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions.
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Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine CompositionMicrobial Resources and Enological Significance: Opportunities and BenefitsIsolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must.Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact.Quorum-sensing in yeast and its potential in wine making.Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon.Microbial interactions during sugar cane must fermentation for bioethanol production: does quorum sensing play a role?The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific.Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiaeThe Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations.Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. "Vinos de Madrid" Using Real-Time Quantitative PCR.Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China.Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species.Transcriptional profile of a bioethanol production contaminant Candida tropicalisAugmenting Pentose Utilization and Ethanol Production of Native LN Using Medium Engineering and Response Surface MethodologyInter-Kingdom Modification of Metabolic Behavior: [GAR+] Prion Induction in Saccharomyces cerevisiae Mediated by Wine Ecosystem BacteriaEmploying oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations
P2860
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P2860
Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Dominance of Saccharomyces cer ...... ss and microbial interactions.
@en
type
label
Dominance of Saccharomyces cer ...... ss and microbial interactions.
@en
prefLabel
Dominance of Saccharomyces cer ...... ss and microbial interactions.
@en
P2860
P1476
Dominance of Saccharomyces cer ...... ss and microbial interactions.
@en
P2093
Nils Arneborg
P2860
P2888
P304
P356
10.1007/S00253-015-7255-0
P407
P577
2016-01-05T00:00:00Z
P5875
P6179
1034901005