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Items: 1 to 20 of 110

1.

SO(2) protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress.

Ancín-Azpilicueta C, Barriuso-Esteban B, Nieto-Rojo R, Aristizábal-López N.

Microb Biotechnol. 2012 Sep;5(5):654-62. doi: 10.1111/j.1751-7915.2012.00343.x.

2.

Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content.

Taillandier P, Ramon Portugal F, Fuster A, Strehaiano P.

Food Microbiol. 2007 Feb;24(1):95-100.

PMID:
16943100
3.

The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.

Malacrinò P, Tosi E, Caramia G, Prisco R, Zapparoli G.

Lett Appl Microbiol. 2005;40(6):466-72.

4.

Assessing the mechanisms responsible for differences between nitrogen requirements of saccharomyces cerevisiae wine yeasts in alcoholic fermentation.

Brice C, Sanchez I, Tesnière C, Blondin B.

Appl Environ Microbiol. 2014 Feb;80(4):1330-9. doi: 10.1128/AEM.03856-13.

5.

Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source.

Martínez-Moreno R, Morales P, Gonzalez R, Mas A, Beltran G.

FEMS Yeast Res. 2012 Jun;12(4):477-85. doi: 10.1111/j.1567-1364.2012.00802.x.

6.

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.

PMID:
21903290
7.

Transcriptional response of Saccharomyces cerevisiae to different nitrogen concentrations during alcoholic fermentation.

Mendes-Ferreira A, del Olmo M, García-Martínez J, Jiménez-Martí E, Mendes-Faia A, Pérez-Ortín JE, Leão C.

Appl Environ Microbiol. 2007 May;73(9):3049-60.

9.

Mapping genetic variants underlying differences in the central nitrogen metabolism in fermenter yeasts.

Jara M, Cubillos FA, García V, Salinas F, Aguilera O, Liti G, Martínez C.

PLoS One. 2014 Jan 21;9(1):e86533. doi: 10.1371/journal.pone.0086533.

10.

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.

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

FEMS Yeast Res. 2004 Mar;4(6):625-32.

11.

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae.

Ramos CL, Duarte WF, Freire AL, Dias DR, Eleutherio EC, Schwan RF.

Braz J Microbiol. 2013 Nov 15;44(3):935-44. doi: 10.1590/S1517-83822013005000051.

12.

Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.

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

J Agric Food Chem. 2003 Feb 12;51(4):916-22.

PMID:
12568549
14.

Fermentation temperature modulates phosphatidylethanolamine and phosphatidylinositol levels in the cell membrane of Saccharomyces cerevisiae.

Henderson CM, Zeno WF, Lerno LA, Longo ML, Block DE.

Appl Environ Microbiol. 2013 Sep;79(17):5345-56. doi: 10.1128/AEM.01144-13.

15.

Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology.

Chandra M, Oro I, Ferreira-Dias S, Malfeito-Ferreira M.

PLoS One. 2015 Jun 24;10(6):e0128702. doi: 10.1371/journal.pone.0128702.

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18.

Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions.

Aceituno FF, Orellana M, Torres J, Mendoza S, Slater AW, Melo F, Agosin E.

Appl Environ Microbiol. 2012 Dec;78(23):8340-52. doi: 10.1128/AEM.02305-12.

19.

Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions.

Alexandre H, Heintz D, Chassagne D, Guilloux-Benatier M, Charpentier C, Feuillat M.

J Ind Microbiol Biotechnol. 2001 Apr;26(4):235-40.

PMID:
11464273
20.
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