검색결과 : 23건
No. | Article |
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1 |
Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction Cordente AG, Schmidt S, Beltran G, Torija MJ, Curtin CD Applied Microbiology and Biotechnology, 103(11), 4325, 2019 |
2 |
Antimicrobial properties and death-inducing mechanisms of saccharomycin, a biocide secreted by Saccharomyces cerevisiae Branco P, Francisco D, Monteiro M, Almeida MG, Caldeira J, Arneborg N, Prista C, Albergaria H Applied Microbiology and Biotechnology, 101(1), 159, 2017 |
3 |
Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae Shekhawat K, Bauer FF, Setati ME Applied Microbiology and Biotechnology, 101(6), 2479, 2017 |
4 |
Genotypic and phenotypic evolution of yeast interspecies hybrids during high-sugar fermentation Lopandic K, Pfliegler WP, Tiefenbrunner W, Gangl H, Sipiczki M, Sterflinger K Applied Microbiology and Biotechnology, 100(14), 6331, 2016 |
5 |
Quorum-sensing in yeast and its potential in wine making Avbelj M, Zupan J, Raspor P Applied Microbiology and Biotechnology, 100(18), 7841, 2016 |
6 |
Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287 Lee SB, Kim DH, Park HD Applied Microbiology and Biotechnology, 100(18), 7853, 2016 |
7 |
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation Rollero S, Bloem A, Camarasa C, Sanchez I, Ortiz-Julien A, Sablayrolles JM, Dequin S, Mouret JR Applied Microbiology and Biotechnology, 99(5), 2291, 2015 |
8 |
Increased Resveratrol Production in Wines Using Engineered Wine Strains Saccharomyces cerevisiae EC1118 and Relaxed Antibiotic or Auxotrophic Selection Sun P, Liang JL, Kang LZ, Huang XY, Huang JJ, Ye ZW, Guo LQ, Lin JF Biotechnology Progress, 31(3), 650, 2015 |
9 |
An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions Renault PE, Albertin W, Bely M Applied Microbiology and Biotechnology, 97(9), 4105, 2013 |
10 |
The effect of scale on gene expression: commercial versus laboratory wine fermentations Rossouw D, Jolly N, Jacobson D, Bauer FF Applied Microbiology and Biotechnology, 93(3), 1207, 2012 |