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1.
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
2.
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
3.
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
4.
Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media.
Food Microbiol
; 76: 29-39, 2018 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-30166153
5.
Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain.
Microb Cell Fact
; 15: 32, 2016 Feb 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-26861624
6.
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
7.
Comparative uptake of exogenous thiamine and subsequent metabolic footprint in Saccharomyces cerevisiae and Kluyveromyces marxianus under simulated oenological conditions.
Int J Food Microbiol
; 354: 109206, 2021 Sep 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-34088559
8.
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
9.
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
10.
Kluyveromyces marxianus Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of Wine.
J Agric Food Chem
; 66(44): 11739-11747, 2018 Nov 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-30350960
11.
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
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