Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae.
about
Wine secondary aroma: understanding yeast production of higher alcohols.Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation.On the catabolism of amino acids in the yeast Dekkera bruxellensis and the implications for industrial fermentation processes.The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains.13 C metabolic flux profiling of Pichia pastoris grown in aerobic batch cultures on glucose revealed high relative anabolic use of TCA cycle and limited incorporation of provided precursors of branched-chain amino acids.Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.
P2860
Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae.
description
2017 nî lūn-bûn
@nan
2017年の論文
@ja
2017年論文
@yue
2017年論文
@zh-hant
2017年論文
@zh-hk
2017年論文
@zh-mo
2017年論文
@zh-tw
2017年论文
@wuu
2017年论文
@zh
2017年论文
@zh-cn
name
Management of Multiple Nitroge ...... n by Saccharomyces cerevisiae.
@en
Management of Multiple Nitroge ...... n by Saccharomyces cerevisiae.
@nl
type
label
Management of Multiple Nitroge ...... n by Saccharomyces cerevisiae.
@en
Management of Multiple Nitroge ...... n by Saccharomyces cerevisiae.
@nl
prefLabel
Management of Multiple Nitroge ...... n by Saccharomyces cerevisiae.
@en
Management of Multiple Nitroge ...... n by Saccharomyces cerevisiae.
@nl
P2093
P2860
P356
P1476
Management of Multiple Nitroge ...... n by Saccharomyces cerevisiae.
@en
P2093
Audrey Bloem
Carole Camarasa
Isabelle Sanchez
Lucie Crépin
Nhat My Truong
Sylvie Dequin
P2860
P356
10.1128/AEM.02617-16
P407
P577
2017-01-23T00:00:00Z