188 related articles for article (PubMed ID: 12568549)
1. 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; 51(4):916-22. PubMed ID: 12568549
[TBL] [Abstract][Full Text] [Related]
2. Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation.
Kemsawasd V; Viana T; Ardö Y; Arneborg N
Appl Microbiol Biotechnol; 2015 Dec; 99(23):10191-207. PubMed ID: 26257263
[TBL] [Abstract][Full Text] [Related]
3. [Influence of malic and tartaric acid as well as of vitamin B 1 on glycerol production during alcoholic fermentation].
Liebert HP
Zentralbl Bakteriol Parasitenkd Infektionskr Hyg; 1971; 126(2):162-70. PubMed ID: 5172310
[No Abstract] [Full Text] [Related]
4. L-(-)-malic acid production by Saccharomyces spp. during the alcoholic fermentation of wine (1).
Yéramian N; Chaya C; Suárez Lepe JA
J Agric Food Chem; 2007 Feb; 55(3):912-9. PubMed ID: 17263493
[TBL] [Abstract][Full Text] [Related]
5. 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. PubMed ID: 16943100
[TBL] [Abstract][Full Text] [Related]
6. Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry.
Mendes-Ferreira A; Mendes-Faia A; Leão C
J Appl Microbiol; 2004; 97(3):540-5. PubMed ID: 15281934
[TBL] [Abstract][Full Text] [Related]
7. Influence of nitrogen status in wine alcoholic fermentation.
Gobert A; Tourdot-Maréchal R; Sparrow C; Morge C; Alexandre H
Food Microbiol; 2019 Oct; 83():71-85. PubMed ID: 31202421
[TBL] [Abstract][Full Text] [Related]
8. Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.
Vilanova M; Ugliano M; Varela C; Siebert T; Pretorius IS; Henschke PA
Appl Microbiol Biotechnol; 2007 Nov; 77(1):145-57. PubMed ID: 17846763
[TBL] [Abstract][Full Text] [Related]
9. Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation.
Guilloux-Benatier M; Remize F; Gal L; Guzzo J; Alexandre H
FEMS Microbiol Lett; 2006 Oct; 263(2):183-8. PubMed ID: 16978354
[TBL] [Abstract][Full Text] [Related]
10. 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. PubMed ID: 22429249
[TBL] [Abstract][Full Text] [Related]
11. Combined impact of pH and organic acids on iron uptake by Caco-2 cells.
Salovaara S; Sandberg AS; Andlid T
J Agric Food Chem; 2003 Dec; 51(26):7820-4. PubMed ID: 14664552
[TBL] [Abstract][Full Text] [Related]
12. Identifying and assessing the impact of wine acid-related genes in yeast.
Chidi BS; Rossouw D; Bauer FF
Curr Genet; 2016 Feb; 62(1):149-64. PubMed ID: 26040556
[TBL] [Abstract][Full Text] [Related]
13. The role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation.
Chiva R; Baiges I; Mas A; Guillamon JM
J Appl Microbiol; 2009 Jul; 107(1):235-44. PubMed ID: 19302302
[TBL] [Abstract][Full Text] [Related]
14. Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption.
Beltran G; Esteve-Zarzoso B; Rozès N; Mas A; Guillamón JM
J Agric Food Chem; 2005 Feb; 53(4):996-1002. PubMed ID: 15713011
[TBL] [Abstract][Full Text] [Related]
15. Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration.
Arrizon J; Gschaedler A
J Appl Microbiol; 2007 Apr; 102(4):1123-31. PubMed ID: 17381756
[TBL] [Abstract][Full Text] [Related]
16. Effect of organic ligands on accumulation of copper in hyperaccumulator and nonaccumulator Commelina communis.
Wang H; Zhong G
Biol Trace Elem Res; 2011 Oct; 143(1):489-99. PubMed ID: 20842463
[TBL] [Abstract][Full Text] [Related]
17. 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. PubMed ID: 15040951
[TBL] [Abstract][Full Text] [Related]
18. Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth.
Gutiérrez A; Sancho M; Beltran G; Guillamon JM; Warringer J
Appl Microbiol Biotechnol; 2016 Apr; 100(7):3255-65. PubMed ID: 26754818
[TBL] [Abstract][Full Text] [Related]
19. Influence of pH, malic acid and glucose concentrations on malic acid consumption by Saccharomyces cerevisiae.
Delcourt F; Taillandier P; Vidal F; Strehaiano P
Appl Microbiol Biotechnol; 1995; 43(2):321-4. PubMed ID: 7612251
[TBL] [Abstract][Full Text] [Related]
20. 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. PubMed ID: 11464273
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
