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Items: 1 to 20 of 131

1.

Wine yeast strains engineered for glycogen overproduction display enhanced viability under glucose deprivation conditions.

Pérez-Torrado R, Gimeno-Alcañiz JV, Matallana E.

Appl Environ Microbiol. 2002 Jul;68(7):3339-44.

2.

Proteomic characterization of a wild-type wine strain of Saccharomyces cerevisiae.

Trabalzini L, Paffetti A, Ferro E, Scaloni A, Talamo F, Millucci L, Martelli P, Santucci A.

Ital J Biochem. 2003 Dec;52(4):145-53.

PMID:
15141481
3.

Molecular analysis of GPH1, the gene encoding glycogen phosphorylase in Saccharomyces cerevisiae.

Hwang PK, Tugendreich S, Fletterick RJ.

Mol Cell Biol. 1989 Apr;9(4):1659-66.

4.

Identity of the growth-limiting nutrient strongly affects storage carbohydrate accumulation in anaerobic chemostat cultures of Saccharomyces cerevisiae.

Hazelwood LA, Walsh MC, Luttik MA, Daran-Lapujade P, Pronk JT, Daran JM.

Appl Environ Microbiol. 2009 Nov;75(21):6876-85. doi: 10.1128/AEM.01464-09. Epub 2009 Sep 4.

5.

Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations.

Novo MT, Beltran G, Torija MJ, Poblet M, Rozès N, Guillamón JM, Mas A.

Int J Food Microbiol. 2003 Sep 1;86(1-2):153-61.

PMID:
12892930
6.

Reduction of volatile acidity of wines by selected yeast strains.

Vilela-Moura A, Schuller D, Mendes-Faia A, Côrte-Real M.

Appl Microbiol Biotechnol. 2008 Oct;80(5):881-90. doi: 10.1007/s00253-008-1616-x. Epub 2008 Aug 2.

PMID:
18677471
7.

Recovery of endo-polygalacturonase activity in wine yeast and its effect on wine aroma.

van Wyk H, Divol B.

FEMS Yeast Res. 2010 Feb;10(1):58-71. doi: 10.1111/j.1567-1364.2009.00588.x. Epub 2009 Sep 25.

8.

Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars.

Lopes CA, Rodríguez ME, Sangorrín M, Querol A, Caballero AC.

J Ind Microbiol Biotechnol. 2007 Feb;34(2):139-49. Epub 2006 Sep 29.

PMID:
17008994
9.
10.

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.

Beltran G, Novo M, Guillamón JM, Mas A, Rozès N.

Int J Food Microbiol. 2008 Jan 31;121(2):169-77. Epub 2007 Nov 17.

PMID:
18068842
11.

Novel wine-mediated FLO11 flocculation phenotype of commercial Saccharomyces cerevisiae wine yeast strains with modified FLO gene expression.

Govender P, Kroppenstedt S, Bauer FF.

FEMS Microbiol Lett. 2011 Apr;317(2):117-26. doi: 10.1111/j.1574-6968.2011.02219.x. Epub 2011 Feb 8.

12.

Ethanol tolerance of sugar transport, and the rectification of stuck wine fermentations.

Santos J, Sousa MJ, Cardoso H, Inácio J, Silva S, Spencer-Martins I, Leão C.

Microbiology. 2008 Feb;154(Pt 2):422-30. doi: 10.1099/mic.0.2007/011445-0.

PMID:
18227246
13.

Construction of a genetically modified wine yeast strain expressing the Aspergillus aculeatus rhaA gene, encoding an alpha-L-rhamnosidase of enological interest.

Manzanares P, Orejas M, Gil JV, De Graaff LH, Visser J, Ramón D.

Appl Environ Microbiol. 2003 Dec;69(12):7558-62.

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
15.

A novel approach for the improvement of stress resistance in wine yeasts.

Cardona F, Carrasco P, Pérez-Ortín JE, del Olmo Ml, Aranda A.

Int J Food Microbiol. 2007 Feb 28;114(1):83-91. Epub 2006 Dec 20.

PMID:
17187885
16.

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
17.

Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.

Swiegers JH, Capone DL, Pardon KH, Elsey GM, Sefton MA, Francis IL, Pretorius IS.

Yeast. 2007 Jul;24(7):561-74.

18.

The fate of glucose in strains S288C and S173-6B of the yeast Saccharomyces cerevisiae.

Pedler SM, Wallace PG, Wallace JC, Berry MN.

Yeast. 1997 Feb;13(2):119-25.

19.

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
20.

Engineering the Saccharomyces cerevisiae isoprenoid pathway for de novo production of aromatic monoterpenes in wine.

Herrero O, Ramón D, Orejas M.

Metab Eng. 2008 Mar;10(2):78-86. Epub 2007 Nov 12.

PMID:
18155949
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