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Results: 1 to 20 of 247

1.

The potential of genetic engineering for improving brewing, wine-making and baking yeasts.

Dequin S.

Appl Microbiol Biotechnol. 2001 Sep;56(5-6):577-88. Review.

PMID:
11601604
[PubMed - indexed for MEDLINE]
2.

The use of genetically modified Saccharomyces cerevisiae strains in the wine industry.

Schuller D, Casal M.

Appl Microbiol Biotechnol. 2005 Aug;68(3):292-304. Epub 2005 Apr 26. Review.

PMID:
15856224
[PubMed - indexed for MEDLINE]
3.

Transgenic wine yeast technology comes of age: is it time for transgenic wine?

Cebollero E, Gonzalez-Ramos D, Tabera L, Gonzalez R.

Biotechnol Lett. 2007 Feb;29(2):191-200. Epub 2006 Nov 22. Review.

PMID:
17120088
[PubMed - indexed for MEDLINE]
4.

Improvement of Saccharomyces yeast strains used in brewing, wine making and baking.

Donalies UE, Nguyen HT, Stahl U, Nevoigt E.

Adv Biochem Eng Biotechnol. 2008;111:67-98. doi: 10.1007/10_2008_099. Review.

PMID:
18463806
[PubMed - indexed for MEDLINE]
5.

From yeast genetics to biotechnology.

Maráz A.

Acta Microbiol Immunol Hung. 2002;49(4):483-91. Review.

PMID:
12512257
[PubMed - indexed for MEDLINE]
6.

Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor.

Wang JJ, Wang ZY, Liu XF, Guo XN, He XP, Wensel PC, Zhang BR.

J Microbiol Biotechnol. 2010 Apr;20(4):767-74.

PMID:
20467251
[PubMed - indexed for MEDLINE]
Free Article
7.

The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour.

Parapouli M, Hatziloukas E, Drainas C, Perisynakis A.

J Ind Microbiol Biotechnol. 2010 Jan;37(1):85-93. doi: 10.1007/s10295-009-0651-7. Epub 2009 Oct 27.

PMID:
19859752
[PubMed - indexed for MEDLINE]
8.

Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.

Wang J, Wang ZY, He XP, Zhang BR.

J Microbiol Biotechnol. 2010 Nov;20(11):1539-45.

PMID:
21124060
[PubMed - indexed for MEDLINE]
Free Article
9.

A homozygous diploid subset of commercial wine yeast strains.

Bradbury JE, Richards KD, Niederer HA, Lee SA, Rod Dunbar P, Gardner RC.

Antonie Van Leeuwenhoek. 2006 Jan;89(1):27-37. Epub 2005 Dec 3.

PMID:
16328862
[PubMed - indexed for MEDLINE]
10.

Genetic engineering of brewing yeast to reduce the content of ethanol in beer.

Nevoigt E, Pilger R, Mast-Gerlach E, Schmidt U, Freihammer S, Eschenbrenner M, Garbe L, Stahl U.

FEMS Yeast Res. 2002 May;2(2):225-32.

PMID:
12702310
[PubMed - indexed for MEDLINE]
11.

The complex and dynamic genomes of industrial yeasts.

Querol A, Bond U.

FEMS Microbiol Lett. 2009 Apr;293(1):1-10. doi: 10.1111/j.1574-6968.2008.01480.x. Epub 2009 Jan 17. Review.

PMID:
19175410
[PubMed - indexed for MEDLINE]
12.

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

Ciani M, Comitini F, Mannazzu I, Domizio P.

FEMS Yeast Res. 2010 Mar;10(2):123-33. doi: 10.1111/j.1567-1364.2009.00579.x. Epub 2009 Sep 7. Review.

PMID:
19807789
[PubMed - indexed for MEDLINE]
13.

Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking.

Pretorius IS.

Yeast. 2000 Jun 15;16(8):675-729. Review.

PMID:
10861899
[PubMed - indexed for MEDLINE]
14.

Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.

González SS, Gallo L, Climent MA, Barrio E, Querol A.

Int J Food Microbiol. 2007 May 1;116(1):11-8. Epub 2007 Jan 13.

PMID:
17346840
[PubMed - indexed for MEDLINE]
15.

Ethanol production from xylose in engineered Saccharomyces cerevisiae strains: current state and perspectives.

Matsushika A, Inoue H, Kodaki T, Sawayama S.

Appl Microbiol Biotechnol. 2009 Aug;84(1):37-53. doi: 10.1007/s00253-009-2101-x. Epub 2009 Jul 2. Review.

PMID:
19572128
[PubMed - indexed for MEDLINE]
16.

Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine.

Fernández-González M, Ubeda JF, Cordero-Otero RR, Thanvanthri Gururajan V, Briones AI.

Int J Food Microbiol. 2005 Jul 15;102(2):173-83.

PMID:
15992616
[PubMed - indexed for MEDLINE]
17.

Trends in wine microbiology.

Ramón D.

Microbiologia. 1997 Dec;13(4):405-11. Review.

PMID:
9608514
[PubMed - indexed for MEDLINE]
18.

Genetic engineering of industrial strains of Saccharomyces cerevisiae.

Le Borgne S.

Methods Mol Biol. 2012;824:451-65. doi: 10.1007/978-1-61779-433-9_24.

PMID:
22160914
[PubMed - indexed for MEDLINE]
19.

Three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness of bentonite fining.

Gonzalez-Ramos D, Quirós M, Gonzalez R.

J Agric Food Chem. 2009 Sep 23;57(18):8373-8. doi: 10.1021/jf901093v.

PMID:
19705828
[PubMed - indexed for MEDLINE]
20.

Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.

Albertin W, Marullo P, Aigle M, Dillmann C, de Vienne D, Bely M, Sicard D.

Appl Environ Microbiol. 2011 Apr;77(8):2772-84. doi: 10.1128/AEM.02547-10. Epub 2011 Feb 25.

PMID:
21357433
[PubMed - indexed for MEDLINE]
Free PMC Article

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