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1.
Influence of single nitrogen compounds on growth and fermentation performance of Starmerella bacillaris and Saccharomyces cerevisiae during alcoholic fermentation.
Appl Environ Microbiol
; 87(5)2021 03 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33355112
2.
How to modulate the formation of negative volatile sulfur compounds during wine fermentation?
FEMS Yeast Res
; 21(5)2021 07 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-34191008
3.
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles.
Food Microbiol
; 94: 103650, 2021 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-33279075
4.
A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae.
Environ Microbiol
; 21(11): 4076-4091, 2019 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-31336027
5.
Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.
Appl Environ Microbiol
; 84(16)2018 08 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-29858207
6.
Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences.
FEMS Yeast Res
; 18(5)2018 08 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29741618
7.
Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae.
Appl Environ Microbiol
; 83(5)2017 03 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28115380
8.
Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae.
Appl Environ Microbiol
; 82(1): 174-83, 2016 01 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26475113
9.
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
Appl Microbiol Biotechnol
; 99(5): 2291-304, 2015 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-25412578
10.
Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production.
Int J Food Microbiol
; 411: 110537, 2024 Feb 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-38150773
11.
Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts.
Front Microbiol
; 13: 823581, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35677913
12.
Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains.
Int J Food Microbiol
; 316: 108441, 2020 Mar 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-31778839
13.
Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains.
Microorganisms
; 8(6)2020 Jun 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-32560056
14.
Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.
Front Microbiol
; 9: 196, 2018.
Artículo
en Inglés
| MEDLINE | ID: mdl-29487584
15.
Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources.
J Vis Exp
; (131)2018 01 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-29443074
16.
Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation.
Microb Biotechnol
; 10(6): 1649-1662, 2017 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-28695583
17.
Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni.
Food Microbiol
; 25(1): 99-104, 2008 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-17993382
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