Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions
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Lager yeast comes of ageThe impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions.Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain.Research highlights for issue 3.Exploiting budding yeast natural variation for industrial processes.Changes in volatile composition and sensory attributes of wines during alcohol content reduction.Synthetic genome engineering forging new frontiers for wine yeast.Yeast's balancing act between ethanol and glycerol production in low-alcohol wines.Diversity of flux distribution in central carbon metabolism of S. cerevisiae strains from diverse environments.Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic FermentationImproving ethanol yield in acetate-reducing Saccharomyces cerevisiae by cofactor engineering of 6-phosphogluconate dehydrogenase and deletion of ALD6.Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene.Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts.Life-history strategies and carbon metabolism gene dosage in the Nakaseomyces yeasts.On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids.Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content.Expression of a mutated SPT15 gene in Saccharomyces cerevisiae enhances both cell growth and ethanol production in microaerobic batch, fed-batch, and simultaneous saccharification and fermentations.Metabolic engineering for high glycerol production by the anaerobic cultures of Saccharomyces cerevisiae.Exploring the potential of Saccharomyces eubayanus as a parent for new interspecies hybrid strains in winemaking.RNA binding protein Pub1p regulates glycerol production and stress tolerance by controlling Gpd1p activity during winemaking.Engineered Microorganisms for the Production of Food Additives Approved by the European Union-A Systematic Analysis
P2860
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P2860
Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions
description
2014 nî lūn-bûn
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2014年の論文
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2014年論文
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2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
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2014年论文
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2014年论文
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2014年论文
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name
Reduction of ethanol yield and ...... under hyperosmotic conditions
@en
type
label
Reduction of ethanol yield and ...... under hyperosmotic conditions
@en
prefLabel
Reduction of ethanol yield and ...... under hyperosmotic conditions
@en
P2860
P356
P1476
Reduction of ethanol yield and ...... under hyperosmotic conditions
@en
P2093
Anne Ortiz-Julien
Sylvie Dequin
P2860
P304
P356
10.1128/AEM.03710-13
P407
P577
2014-02-14T00:00:00Z