Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.
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Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols.Efficient ammonium uptake and mobilization of vacuolar arginine by Saccharomyces cerevisiae wine strains during wine fermentationGenetic basis of variations in nitrogen source utilization in four wine commercial yeast strainsGenome-wide mapping of nucleosome positions in Saccharomyces cerevisiae in response to different nitrogen conditions.Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation.Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development.Functional analysis to identify genes in wine yeast adaptation to low-temperature fermentation.Sequential use of nitrogen compounds by Saccharomyces cerevisiae during wine fermentation: a model based on kinetic and regulation characteristics of nitrogen permeases.SO(2) protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress.Mapping genetic variants underlying differences in the central nitrogen metabolism in fermenter yeastsMelatonin Reduces Oxidative Stress Damage Induced by Hydrogen Peroxide in Saccharomyces cerevisiae.Role of Mitochondrial Retrograde Pathway in Regulating Ethanol-Inducible Filamentous Growth in Yeast.Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature.Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and Their Impact on Aroma-Active Compounds ProductionNitrogen regulation involved in the accumulation of urea in Saccharomyces cerevisiae.Sweet wine production by two osmotolerant Saccharomyces cerevisiae strains.Urea enhances cell growth and pyruvate production in Torulopsis glabrata.Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast.Direct determination of amino acids in brewery worts produced by different processes by capillary zone electrophoresis.Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances.Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen.Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production.Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.Conditions promoting effective very high gravity sugarcane juice fermentationContinuous beer fermentation - diacetyl as a villain
P2860
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P2860
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年学术文章
@wuu
2004年学术文章
@zh
2004年学术文章
@zh-cn
2004年学术文章
@zh-hans
2004年学术文章
@zh-my
2004年学术文章
@zh-sg
2004年學術文章
@yue
2004年學術文章
@zh-hant
name
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.
@en
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.
@nl
type
label
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.
@en
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.
@nl
prefLabel
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.
@en
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.
@nl
P2093
P50
P1433
P1476
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations
@en
P2093
Gemma Beltran
Maite Novo
Nicolas Rozès
P304
P356
10.1016/J.FEMSYR.2003.12.004
P577
2004-03-01T00:00:00Z