| 1 |
Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation
Wu DH, Xie WJ, Li XM, Cai GL, Lu J, Xie GF
Applied Microbiology and Biotechnology, 104(10), 4435, 2020 |
| 2 |
Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine
Zhu FB, Li S, Guan X, Huang K, Li QY
Journal of Bioscience and Bioengineering, 130(2), 159, 2020 |
| 3 |
Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process
Wei XL, Liu SP, Yu JS, Yu YJ, Zhu SH, Zhou ZL, Hu J, Mao J
Journal of Bioscience and Bioengineering, 123(4), 460, 2017 |
| 4 |
Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model
Liu DF, Zhang HT, Lin CC, Xu BG
Chinese Journal of Chemical Engineering, 24(10), 1406, 2016 |
| 5 |
Adaptive Evolution of Saccharomyces cerevisiae with Enhanced Ethanol Tolerance for Chinese Rice Wine Fermentation
Chen S, Xu Y
Applied Biochemistry and Biotechnology, 173(7), 1940, 2014 |
| 6 |
Immobilized Rhodotorula mucilaginosa: A Novel Urethanase-Producing Strain for Degrading Ethyl Carbamate
Wu Q, Zhao YM, Wang D, Xu Y
Applied Biochemistry and Biotechnology, 171(8), 2220, 2013 |
| 7 |
Purification, Properties, and Application of a Novel Acid Urease from Enterobacter sp.
Yang LQ, Wang SH, Tian YP
Applied Biochemistry and Biotechnology, 160(2), 303, 2010 |
