Biomass content governs fermentation rate in nitrogen-deficient wine musts.
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Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentationCarbon accumulation in Rhodotorula glutinis induced by nitrogen limitationThe interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentationThe impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.Ethanol production and maximum cell growth are highly correlated with membrane lipid composition during fermentation as determined by lipidomic analysis of 22 Saccharomyces cerevisiae strains.Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeastsExpanding a dynamic flux balance model of yeast fermentation to genome-scalePhenotypic landscape of Saccharomyces cerevisiae during wine fermentation: evidence for origin-dependent metabolic traitsYeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.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 strainsMetabolic flux analysis during the exponential growth phase of Saccharomyces cerevisiae in wine fermentations.Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentationDeciphering the molecular basis of wine yeast fermentation traits using a combined genetic and genomic approach.Evolutionary Advantage Conferred by an Eukaryote-to-Eukaryote Gene Transfer Event in Wine Yeasts.Growth temperature exerts differential physiological and transcriptional responses in laboratory and wine strains of Saccharomyces cerevisiaeAdjustment of trehalose metabolism in wine Saccharomyces cerevisiae strains to modify ethanol yields.Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation.Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae.Examining the role of membrane lipid composition in determining the ethanol tolerance of Saccharomyces cerevisiae.Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis.Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions.Sequential use of nitrogen compounds by Saccharomyces cerevisiae during wine fermentation: a model based on kinetic and regulation characteristics of nitrogen permeases.Assessing the mechanisms responsible for differences between nitrogen requirements of saccharomyces cerevisiae wine yeasts in alcoholic fermentation.Development and characterization of hybrids from native wine yeasts.Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.Saccharomyces cerevisiae signature genes for predicting nitrogen deficiency during alcoholic fermentation.Managing high-density commercial scale wine fermentations.Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation.Correlation between cell lipid content, gene expression and fermentative behaviour of two Saccharomyces cerevisiae wine strains.Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice.Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling.Kinetic models of ribonucleic acid fermentation and continuous culture by Candida tropicalis no.121.An impaired ubiquitin ligase complex favors initial growth of auxotrophic yeast strains in synthetic grape mustQuantitative analysis of wine yeast gene expression profiles under winemaking conditions
P2860
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P2860
Biomass content governs fermentation rate in nitrogen-deficient wine musts.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
2004年论文
@zh
2004年论文
@zh-cn
name
Biomass content governs fermentation rate in nitrogen-deficient wine musts.
@en
type
label
Biomass content governs fermentation rate in nitrogen-deficient wine musts.
@en
prefLabel
Biomass content governs fermentation rate in nitrogen-deficient wine musts.
@en
P2860
P1476
Biomass content governs fermentation rate in nitrogen-deficient wine musts
@en
P2093
Eduardo Agosin
Francisco Pizarro
P2860
P304
P356
10.1128/AEM.70.6.3392-3400.2004
P407
P577
2004-06-01T00:00:00Z