Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.
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Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityHouse Fly (Musca domestica L.) Attraction to Insect HoneydewSimilar temperature dependencies of glycolytic enzymes: an evolutionary adaptation to temperature dynamics?Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature.A survey of insect assemblages responding to volatiles from a ubiquitous fungus in an agricultural landscape.An assessment of growth media enrichment on lipid metabolome and the concurrent phenotypic properties of Candida albicansMulticopy suppression screening of Saccharomyces cerevisiae Identifies the ubiquitination machinery as a main target for improving growth at low temperatures.Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions.Fermentation temperature modulates phosphatidylethanolamine and phosphatidylinositol levels in the cell membrane of Saccharomyces cerevisiaeEffect of Ethanol Stress on Fermentation Performance of Saccharomyces cerevisiae Cells Immobilized on Nypa fruticans Leaf Sheath Pieces.The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.Functional analysis to identify genes in wine yeast adaptation to low-temperature fermentation.Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae.The fitness advantage of commercial wine yeasts in relation to the nitrogen concentration, temperature, and ethanol content under microvinification conditionsEffects of fermentation temperature and aeration on production of natural isoamyl acetate by Williopsis saturnus var. saturnus.Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.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.Saccharomyces cerevisiae FLO1 Gene Demonstrates Genetic Linkage to Increased Fermentation Rate at Low Temperatures.A yeast PAF acetylhydrolase ortholog suppresses oxidative death.Impact of high temperature on ethanol fermentation by Kluyveromyces marxianus immobilized on banana leaf sheath pieces.The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation.On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids.Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.Physiology, ecology and industrial applications of aroma formation in yeast.Differential expression of desaturase genes and changes in fatty acid composition of Mortierella sp. AGED in response to environmental factors.Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.Adaptive evolution of Saccharomyces cerevisiae with enhanced ethanol tolerance for Chinese rice wine fermentation.Exploring the potential of Saccharomyces eubayanus as a parent for new interspecies hybrid strains in winemaking.Yeast multistress resistance and lag-phase characterisation during wine fermentation.Comparison of the behaviour of Brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines.Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation.Bioethanol and lipid production from the enzymatic hydrolysate of wheat straw after furfural extraction.Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental speciesSaccharomyces eubayanusThe effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strainsEffect of leaf removal and ultraviolet radiation on the composition and sensory perception ofVitis vinifera L. cv. Sauvignon Blanc wineLipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybridsEffect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature
P2860
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P2860
Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh-hant
name
Effect of fermentation tempera ...... n and wine volatile compounds.
@en
Effect of fermentation tempera ...... n and wine volatile compounds.
@nl
type
label
Effect of fermentation tempera ...... n and wine volatile compounds.
@en
Effect of fermentation tempera ...... n and wine volatile compounds.
@nl
prefLabel
Effect of fermentation tempera ...... n and wine volatile compounds.
@en
Effect of fermentation tempera ...... n and wine volatile compounds.
@nl
P2093
P50
P1476
Effect of fermentation tempera ...... on and wine volatile compounds
@en
P2093
Gemma Beltran
Maite Novo
Nicolas Rozès
P304
P356
10.1016/J.IJFOODMICRO.2007.11.030
P577
2007-11-17T00:00:00Z