Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry.
about
Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeastsAmmonium is toxic for aging yeast cells, inducing death and shortening of the chronological lifespanEfficient ammonium uptake and mobilization of vacuolar arginine by Saccharomyces cerevisiae wine strains during wine fermentationSimultaneous saccharification and cofermentation of lignocellulosic residues from commercial furfural production and corn kernels using different nutrient media.Comparative transcriptomic analysis reveals similarities and dissimilarities in Saccharomyces cerevisiae wine strains response to nitrogen availability.Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation.Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must.Accumulation of non-superoxide anion reactive oxygen species mediates nitrogen-limited alcoholic fermentation by Saccharomyces cerevisiae.Impact of assimilable nitrogen availability in glucose uptake kinetics in Saccharomyces cerevisiae during alcoholic fermentation.Saccharomyces cerevisiae signature genes for predicting nitrogen deficiency during alcoholic fermentation.Transcriptional response of Saccharomyces cerevisiae to different nitrogen concentrations during alcoholic fermentation.In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions.Effect of carbon sources on the growth and ethanol production of native yeast Pichia kudriavzevii ITV-S42 isolated from sweet sorghum juice.Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice.Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration.Physiology, ecology and industrial applications of aroma formation in yeast.Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation
P2860
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P2860
Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年學術文章
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name
Growth and fermentation patter ...... ations in winemaking industry.
@en
Growth and fermentation patter ...... ations in winemaking industry.
@nl
type
label
Growth and fermentation patter ...... ations in winemaking industry.
@en
Growth and fermentation patter ...... ations in winemaking industry.
@nl
prefLabel
Growth and fermentation patter ...... ations in winemaking industry.
@en
Growth and fermentation patter ...... ations in winemaking industry.
@nl
P1476
Growth and fermentation patter ...... ations in winemaking industry.
@en
P2093
Mendes-Ferreira A
P304
P356
10.1111/J.1365-2672.2004.02331.X
P577
2004-01-01T00:00:00Z