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Results: 1 to 20 of 115

1.

Production and biological function of volatile esters in Saccharomyces cerevisiae.

Saerens SM, Delvaux FR, Verstrepen KJ, Thevelein JM.

Microb Biotechnol. 2010 Mar;3(2):165-77. doi: 10.1111/j.1751-7915.2009.00106.x. Epub 2009 Apr 6. Review.

PMID:
21255318
[PubMed - indexed for MEDLINE]
Free PMC Article
2.

Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.

Saerens SM, Delvaux F, Verstrepen KJ, Van Dijck P, Thevelein JM, Delvaux FR.

Appl Environ Microbiol. 2008 Jan;74(2):454-61. Epub 2007 Nov 9.

PMID:
17993562
[PubMed - indexed for MEDLINE]
Free PMC Article
3.

Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters.

Verstrepen KJ, Van Laere SD, Vanderhaegen BM, Derdelinckx G, Dufour JP, Pretorius IS, Winderickx J, Thevelein JM, Delvaux FR.

Appl Environ Microbiol. 2003 Sep;69(9):5228-37.

PMID:
12957907
[PubMed - indexed for MEDLINE]
Free PMC Article
4.

Flavour-active wine yeasts.

Cordente AG, Curtin CD, Varela C, Pretorius IS.

Appl Microbiol Biotechnol. 2012 Nov;96(3):601-18. doi: 10.1007/s00253-012-4370-z. Epub 2012 Sep 1. Review.

PMID:
22940803
[PubMed - indexed for MEDLINE]
Free PMC Article
5.

Esterase activity and release of ethyl esters of medium-chain fatty acids by Saccharomyces cerevisiae during anaerobic growth.

Bardi L, Crivelli C, Marzona M.

Can J Microbiol. 1998 Dec;44(12):1171-6.

PMID:
10347863
[PubMed - indexed for MEDLINE]
6.

Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae.

Fariña L, Medina K, Urruty M, Boido E, Dellacassa E, Carrau F.

Food Chem. 2012 Sep 15;134(2):933-9. doi: 10.1016/j.foodchem.2012.02.209. Epub 2012 Mar 8.

PMID:
23107710
[PubMed - indexed for MEDLINE]
7.

[Biosynthesis of congeners during alcohol fermentation].

Santillán-Valverde MC, García-Garibay M.

Rev Latinoam Microbiol. 1998 Jan-Jun;40(1-2):109-19. Review. Spanish.

PMID:
10932738
[PubMed - indexed for MEDLINE]
8.

Flavour formation in fungi: characterisation of KlAtf, the Kluyveromyces lactis orthologue of the Saccharomyces cerevisiae alcohol acetyltransferases Atf1 and Atf2.

Van Laere SD, Saerens SM, Verstrepen KJ, Van Dijck P, Thevelein JM, Delvaux FR.

Appl Microbiol Biotechnol. 2008 Apr;78(5):783-92. doi: 10.1007/s00253-008-1366-9. Epub 2008 Feb 29.

PMID:
18309479
[PubMed - indexed for MEDLINE]
9.

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae.

Varela C, Torrea D, Schmidt SA, Ancin-Azpilicueta C, Henschke PA.

Food Chem. 2012 Dec 15;135(4):2863-71. doi: 10.1016/j.foodchem.2012.06.127. Epub 2012 Jul 15.

PMID:
22980883
[PubMed - indexed for MEDLINE]
10.

Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions.

Hiralal L, Olaniran AO, Pillay B.

J Biosci Bioeng. 2014 Jan;117(1):57-64. doi: 10.1016/j.jbiosc.2013.06.002. Epub 2013 Jul 9.

PMID:
23845914
[PubMed - indexed for MEDLINE]
11.

The Saccharomyces cerevisiae alcohol acetyl transferase gene ATF1 is a target of the cAMP/PKA and FGM nutrient-signalling pathways.

Verstrepen KJ, Derdelinckx G, Dufour JP, Winderickx J, Pretorius IS, Thevelein JM, Delvaux FR.

FEMS Yeast Res. 2003 Dec;4(3):285-96.

PMID:
14654433
[PubMed - indexed for MEDLINE]
12.

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A.

Food Microbiol. 2013 Feb;33(1):114-23. doi: 10.1016/j.fm.2012.09.006. Epub 2012 Sep 25.

PMID:
23122509
[PubMed - indexed for MEDLINE]
13.

Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation.

Vidal EE, de Billerbeck GM, Simões DA, Schuler A, François JM, de Morais MA Jr.

Food Chem. 2013 May 1;138(1):701-8. doi: 10.1016/j.foodchem.2012.10.147. Epub 2012 Nov 10. Erratum in: Food Chem. 2013 Dec 15;141(4):4101.

PMID:
23265543
[PubMed - indexed for MEDLINE]
14.

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.

Lilly M, Lambrechts MG, Pretorius IS.

Appl Environ Microbiol. 2000 Feb;66(2):744-53.

PMID:
10653746
[PubMed - indexed for MEDLINE]
Free PMC Article
15.
16.

Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols.

Styger G, Jacobson D, Bauer FF.

Appl Microbiol Biotechnol. 2011 Aug;91(3):713-30. doi: 10.1007/s00253-011-3237-z. Epub 2011 May 6.

PMID:
21547456
[PubMed - indexed for MEDLINE]
17.

The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.

Lilly M, Bauer FF, Lambrechts MG, Swiegers JH, Cozzolino D, Pretorius IS.

Yeast. 2006 Jul 15;23(9):641-59.

PMID:
16845703
[PubMed - indexed for MEDLINE]
18.

Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae.

Cordente AG, Swiegers JH, Hegardt FG, Pretorius IS.

FEMS Microbiol Lett. 2007 Feb;267(2):159-66. Epub 2006 Nov 29.

PMID:
17156120
[PubMed - indexed for MEDLINE]
19.

Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice.

Morán-Marroquín GA, Córdova J, Valle-Rodríguez JO, Estarrón-Espinosa M, Díaz-Montaño DM.

Int J Food Microbiol. 2011 Nov 15;151(1):87-92. doi: 10.1016/j.ijfoodmicro.2011.08.008. Epub 2011 Aug 22.

PMID:
21903290
[PubMed - indexed for MEDLINE]
20.

Acetate ester formation in wine by mixed cultures in laboratory fermentations.

Rojas V, Gil JV, Piñaga F, Manzanares P.

Int J Food Microbiol. 2003 Sep 1;86(1-2):181-8.

PMID:
12892933
[PubMed - indexed for MEDLINE]

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