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Items: 1 to 20 of 82

1.

Identification of genes affecting hydrogen sulfide formation in Saccharomyces cerevisiae.

Linderholm AL, Findleton CL, Kumar G, Hong Y, Bisson LF.

Appl Environ Microbiol. 2008 Mar;74(5):1418-27. doi: 10.1128/AEM.01758-07. Epub 2008 Jan 11.

2.

Identification of MET10-932 and characterization as an allele reducing hydrogen sulfide formation in wine strains of Saccharomyces cerevisiae.

Linderholm A, Dietzel K, Hirst M, Bisson LF.

Appl Environ Microbiol. 2010 Dec;76(23):7699-707. doi: 10.1128/AEM.01666-10. Epub 2010 Oct 1.

3.

Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production.

Cordente AG, Heinrich A, Pretorius IS, Swiegers JH.

FEMS Yeast Res. 2009 May;9(3):446-59. doi: 10.1111/j.1567-1364.2009.00489.x. Epub 2009 Feb 19.

4.

The wine yeast strain-dependent expression of genes implicated in sulfide production in response to nitrogen availability.

Mendes-Ferreira A, Barbosa C, Jimenez-Marti E, Del Olmo ML, Mendes-Faia A.

J Microbiol Biotechnol. 2010 Sep;20(9):1314-21.

5.

Survey of hydrogen sulphide production by wine yeasts.

Mendes-Ferreira A, Mendes-Faia A, Leão C.

J Food Prot. 2002 Jun;65(6):1033-7.

PMID:
12092717
6.

MET2 affects production of hydrogen sulfide during wine fermentation.

Huang C, Roncoroni M, Gardner RC.

Appl Microbiol Biotechnol. 2014 Aug;98(16):7125-35. doi: 10.1007/s00253-014-5789-1. Epub 2014 May 20.

PMID:
24841117
7.

MET17 and hydrogen sulfide formation in Saccharomyces cerevisiae.

Spiropoulos A, Bisson LF.

Appl Environ Microbiol. 2000 Oct;66(10):4421-6.

8.

Development of bottom-fermenting saccharomyces strains that produce high SO2 levels, using integrated metabolome and transcriptome analysis.

Yoshida S, Imoto J, Minato T, Oouchi R, Sugihara M, Imai T, Ishiguro T, Mizutani S, Tomita M, Soga T, Yoshimoto H.

Appl Environ Microbiol. 2008 May;74(9):2787-96. doi: 10.1128/AEM.01781-07. Epub 2008 Feb 29.

9.

Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.

Ugliano M, Fedrizzi B, Siebert T, Travis B, Magno F, Versini G, Henschke PA.

J Agric Food Chem. 2009 Jun 10;57(11):4948-55. doi: 10.1021/jf8037693.

PMID:
19391591
10.

A novel mechanism regulates H(2) S and SO(2) production in Saccharomyces cerevisiae.

Yoshida S, Imoto J, Minato T, Oouchi R, Kamada Y, Tomita M, Soga T, Yoshimoto H.

Yeast. 2011 Feb;28(2):109-21. doi: 10.1002/yea.1823. Epub 2010 Oct 8.

11.

Differential expression of thiamine biosynthetic genes in yeast strains with high and low production of hydrogen sulfide during wine fermentation.

Bartra E, Casado M, Carro D, Campamà C, Piña B.

J Appl Microbiol. 2010 Jul;109(1):272-81. doi: 10.1111/j.1365-2672.2009.04652.x. Epub 2009 Dec 15.

12.

The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations.

Mendes-Ferreira A, Barbosa C, Falco V, Leão C, Mendes-Faia A.

J Ind Microbiol Biotechnol. 2009 Apr;36(4):571-83. doi: 10.1007/s10295-009-0527-x. Epub 2009 Feb 4.

PMID:
19190948
13.

In situ high throughput method for H(2)S detection during micro-scale wine fermentation.

Winter G, Curtin C.

J Microbiol Methods. 2012 Oct;91(1):165-70. doi: 10.1016/j.mimet.2012.08.003. Epub 2012 Aug 14.

PMID:
22981795
14.

Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine.

Butzke CE, Park SK.

J Microbiol Biotechnol. 2011 May;21(5):519-24.

15.

The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation.

Mendes-Ferreira A, Barbosa C, Inês A, Mendes-Faia A.

J Appl Microbiol. 2010 Feb;108(2):540-9. doi: 10.1111/j.1365-2672.2009.04457.x. Epub 2009 Jul 7.

16.

Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide.

Kinzurik MI, Herbst-Johnstone M, Gardner RC, Fedrizzi B.

Food Chem. 2016 Oct 15;209:341-7. doi: 10.1016/j.foodchem.2016.04.094. Epub 2016 Apr 21.

PMID:
27173572
18.

Development of a method to measure hydrogen sulfide in wine fermentation.

Park SK.

J Microbiol Biotechnol. 2008 Sep;18(9):1550-4.

19.
20.

[Construction of high sulphite-producing industrial strain of Saccharomyces cerevisiae].

Qu N, He XP, Guo XN, Liu N, Zhang BR.

Wei Sheng Wu Xue Bao. 2006 Feb;46(1):38-42. Chinese.

PMID:
16579462

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