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Items: 1 to 20 of 125

1.

The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast science.

Pretorius IS, Curtin CD, Chambers PJ.

Bioeng Bugs. 2012 May-Jun;3(3):147-56. doi: 10.4161/bbug.19687. Review.

2.

A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production.

Bizaj E, Cordente AG, Bellon JR, Raspor P, Curtin CD, Pretorius IS.

FEMS Yeast Res. 2012 Jun;12(4):456-65. doi: 10.1111/j.1567-1364.2012.00797.x.

3.

Deciphering the molecular basis of wine yeast fermentation traits using a combined genetic and genomic approach.

Ambroset C, Petit M, Brion C, Sanchez I, Delobel P, Guérin C, Chiapello H, Nicolas P, Bigey F, Dequin S, Blondin B.

G3 (Bethesda). 2011 Sep;1(4):263-81. doi: 10.1534/g3.111.000422.

4.

Genetic engineering to enhance the Ehrlich pathway and alter carbon flux for increased isobutanol production from glucose by Saccharomyces cerevisiae.

Kondo T, Tezuka H, Ishii J, Matsuda F, Ogino C, Kondo A.

J Biotechnol. 2012 May 31;159(1-2):32-7. doi: 10.1016/j.jbiotec.2012.01.022.

PMID:
22342368
5.

Advancing secondary metabolite biosynthesis in yeast with synthetic biology tools.

Siddiqui MS, Thodey K, Trenchard I, Smolke CD.

FEMS Yeast Res. 2012 Mar;12(2):144-70. doi: 10.1111/j.1567-1364.2011.00774.x. Review.

6.

The genome sequence of the wine yeast VIN7 reveals an allotriploid hybrid genome with Saccharomyces cerevisiae and Saccharomyces kudriavzevii origins.

Borneman AR, Desany BA, Riches D, Affourtit JP, Forgan AH, Pretorius IS, Egholm M, Chambers PJ.

FEMS Yeast Res. 2012 Feb;12(1):88-96. doi: 10.1111/j.1567-1364.2011.00773.x.

7.

Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae.

Hyma KE, Saerens SM, Verstrepen KJ, Fay JC.

FEMS Yeast Res. 2011 Nov;11(7):540-51. doi: 10.1111/j.1567-1364.2011.00746.x.

8.

Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.

Winter G, Henschke PA, Higgins VJ, Ugliano M, Curtin CD.

AMB Express. 2011 Nov 2;1:36. doi: 10.1186/2191-0855-1-36.

9.

Transcriptional regulation and the diversification of metabolism in wine yeast strains.

Rossouw D, Jacobson D, Bauer FF.

Genetics. 2012 Jan;190(1):251-61. doi: 10.1534/genetics.111.132720.

10.

Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.

de Souza AP, Vicente Mde A, Klein RC, Fietto LG, Coutrim MX, de Cássia Franco Afonso RJ, Araújo LD, da Silva PH, Bouillet LE, Castro IM, Brandão RL.

Antonie Van Leeuwenhoek. 2012 Feb;101(2):379-92. doi: 10.1007/s10482-011-9643-5.

PMID:
21932076
11.

Increased isobutanol production in Saccharomyces cerevisiae by overexpression of genes in valine metabolism.

Chen X, Nielsen KF, Borodina I, Kielland-Brandt MC, Karhumaa K.

Biotechnol Biofuels. 2011 Jul 28;4:21. doi: 10.1186/1754-6834-4-21.

12.

Wine flavor and aroma.

Styger G, Prior B, Bauer FF.

J Ind Microbiol Biotechnol. 2011 Sep;38(9):1145-59. doi: 10.1007/s10295-011-1018-4. Review.

PMID:
21786136
13.

Harnessing yeast subcellular compartments for the production of plant terpenoids.

Farhi M, Marhevka E, Masci T, Marcos E, Eyal Y, Ovadis M, Abeliovich H, Vainstein A.

Metab Eng. 2011 Sep;13(5):474-81. doi: 10.1016/j.ymben.2011.05.001.

PMID:
21601648
14.

The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine.

Roncoroni M, Santiago M, Hooks DO, Moroney S, Harsch MJ, Lee SA, Richards KD, Nicolau L, Gardner RC.

Food Microbiol. 2011 Aug;28(5):926-35. doi: 10.1016/j.fm.2011.01.002.

PMID:
21569935
15.

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.

PMID:
21547456
16.

Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.

Holt S, Cordente AG, Williams SJ, Capone DL, Jitjaroen W, Menz IR, Curtin C, Anderson PA.

Appl Environ Microbiol. 2011 Jun;77(11):3626-32. doi: 10.1128/AEM.03009-10.

17.

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids.

Gamero A, Hernández-Orte P, Querol A, Ferreira V.

Int J Food Microbiol. 2011 May 14;147(1):33-44. doi: 10.1016/j.ijfoodmicro.2011.02.035.

PMID:
21474195
18.

Metabolic engineering of monoterpene synthesis in yeast.

Fischer MJ, Meyer S, Claudel P, Bergdoll M, Karst F.

Biotechnol Bioeng. 2011 Aug;108(8):1883-92. doi: 10.1002/bit.23129.

PMID:
21391209
19.

Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia.

Robinson AL, Boss PK, Heymann H, Solomon PS, Trengove RD.

J Agric Food Chem. 2011 Apr 13;59(7):3273-84. doi: 10.1021/jf104324d.

PMID:
21370883
20.

Whole-genome comparison reveals novel genetic elements that characterize the genome of industrial strains of Saccharomyces cerevisiae.

Borneman AR, Desany BA, Riches D, Affourtit JP, Forgan AH, Pretorius IS, Egholm M, Chambers PJ.

PLoS Genet. 2011 Feb 3;7(2):e1001287. doi: 10.1371/journal.pgen.1001287.

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