BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

99 related articles for article (PubMed ID: 16233565)

  • 1. Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation.
    Bely M; Rinaldi A; Dubourdieu D
    J Biosci Bioeng; 2003; 96(6):507-12. PubMed ID: 16233565
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
    Bely M; Stoeckle P; Masneuf-Pomarède I; Dubourdieu D
    Int J Food Microbiol; 2008 Mar; 122(3):312-20. PubMed ID: 18262301
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.
    Ugliano M; Fedrizzi B; Siebert T; Travis B; Magno F; Versini G; Henschke PA
    J Agric Food Chem; 2009 Jun; 57(11):4948-55. PubMed ID: 19391591
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.
    Barbosa C; Falco V; Mendes-Faia A; Mendes-Ferreira A
    J Biosci Bioeng; 2009 Aug; 108(2):99-104. PubMed ID: 19619854
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations.
    Arrizon J; Fiore C; Acosta G; Romano P; Gschaedler A
    Antonie Van Leeuwenhoek; 2006 Jan; 89(1):181-9. PubMed ID: 16534541
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds.
    Jiménez-Martí E; Aranda A; Mendes-Ferreira A; Mendes-Faia A; del Olmo ML
    Antonie Van Leeuwenhoek; 2007 Jul; 92(1):61-75. PubMed ID: 17252314
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Response of wine yeast (Saccharomyces cerevisiae) aldehyde dehydrogenases to acetaldehyde stress during Icewine fermentation.
    Pigeau GM; Inglis DL
    J Appl Microbiol; 2007 Nov; 103(5):1576-86. PubMed ID: 17953569
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rapid screening of the fermentation profiles of wine yeasts by Fourier transform infrared spectroscopy.
    Nieuwoudt HH; Pretorius IS; Bauer FF; Nel DG; Prior BA
    J Microbiol Methods; 2006 Nov; 67(2):248-56. PubMed ID: 16697064
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
    González SS; Gallo L; Climent MA; Barrio E; Querol A
    Int J Food Microbiol; 2007 May; 116(1):11-8. PubMed ID: 17346840
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
    Ciani M; Beco L; Comitini F
    Int J Food Microbiol; 2006 Apr; 108(2):239-45. PubMed ID: 16487611
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Ethanol production from sweet sorghum juice using very high gravity technology: effects of carbon and nitrogen supplementations.
    Laopaiboon L; Nuanpeng S; Srinophakun P; Klanrit P; Laopaiboon P
    Bioresour Technol; 2009 Sep; 100(18):4176-82. PubMed ID: 19375908
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts.
    del Campo G; Berregi I; Santos JI; Dueñas M; Irastorza A
    Bioresour Technol; 2008 May; 99(8):2857-63. PubMed ID: 17706419
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Reduction of volatile acidity of wines by selected yeast strains.
    Vilela-Moura A; Schuller D; Mendes-Faia A; Côrte-Real M
    Appl Microbiol Biotechnol; 2008 Oct; 80(5):881-90. PubMed ID: 18677471
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Managing high-density commercial scale wine fermentations.
    Chaney D; Rodriguez S; Fugelsang K; Thornton R
    J Appl Microbiol; 2006 Apr; 100(4):689-98. PubMed ID: 16553724
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid.
    Wang XD; Bohlscheid JC; Edwards CG
    J Appl Microbiol; 2003; 94(3):349-59. PubMed ID: 12588542
    [TBL] [Abstract][Full Text] [Related]  

  • 18. An economic approach for L-(+) lactic acid fermentation by Lactobacillus amylophilus GV6 using inexpensive carbon and nitrogen sources.
    Altaf M; Venkateshwar M; Srijana M; Reddy G
    J Appl Microbiol; 2007 Aug; 103(2):372-80. PubMed ID: 17650197
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
    Piddocke MP; Kreisz S; Heldt-Hansen HP; Nielsen KF; Olsson L
    Appl Microbiol Biotechnol; 2009 Sep; 84(3):453-64. PubMed ID: 19343343
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of nitrogen limitation on the ergosterol production by fed-batch culture of Saccharomyces cerevisiae.
    Shang F; Wen S; Wang X; Tan T
    J Biotechnol; 2006 Apr; 122(3):285-92. PubMed ID: 16488499
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.