These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

238 related articles for article (PubMed ID: 23692528)

  • 1. Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
    Luo Z; Walkey CJ; Madilao LL; Measday V; Van Vuuren HJ
    FEMS Yeast Res; 2013 Aug; 13(5):485-94. PubMed ID: 23692528
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The fermentation stress response protein Aaf1p/Yml081Wp regulates acetate production in Saccharomyces cerevisiae.
    Walkey CJ; Luo Z; Madilao LL; van Vuuren HJ
    PLoS One; 2012; 7(12):e51551. PubMed ID: 23240040
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation.
    Cordente AG; Cordero-Bueso G; Pretorius IS; Curtin CD
    FEMS Yeast Res; 2013 Feb; 13(1):62-73. PubMed ID: 23146134
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Upregulation of ALD3 and GPD1 in Saccharomyces cerevisiae during Icewine fermentation.
    Pigeau GM; Inglis DL
    J Appl Microbiol; 2005; 99(1):112-25. PubMed ID: 15960671
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.
    Vilela-Moura A; Schuller D; Mendes-Faia A; Silva RD; Chaves SR; Sousa MJ; Côrte-Real M
    Appl Microbiol Biotechnol; 2011 Jan; 89(2):271-80. PubMed ID: 20931186
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Wine yeast sirtuins and Gcn5p control aging and metabolism in a natural growth medium.
    Orozco H; Matallana E; Aranda A
    Mech Ageing Dev; 2012 May; 133(5):348-58. PubMed ID: 22738658
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Engineering of the pyruvate dehydrogenase bypass in Saccharomyces cerevisiae: role of the cytosolic Mg(2+) and mitochondrial K(+) acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentation.
    Remize F; Andrieu E; Dequin S
    Appl Environ Microbiol; 2000 Aug; 66(8):3151-9. PubMed ID: 10919763
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene.
    Eglinton JM; Heinrich AJ; Pollnitz AP; Langridge P; Henschke PA; de Barros Lopes M
    Yeast; 2002 Mar; 19(4):295-301. PubMed ID: 11870853
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation.
    Erten H; Tanguler H
    Lett Appl Microbiol; 2010 May; 50(5):474-9. PubMed ID: 20214731
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Functional analysis of the ALD gene family of Saccharomyces cerevisiae during anaerobic growth on glucose: the NADP+-dependent Ald6p and Ald5p isoforms play a major role in acetate formation.
    Saint-Prix F; Bönquist L; Dequin S
    Microbiology (Reading); 2004 Jul; 150(Pt 7):2209-2220. PubMed ID: 15256563
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae.
    Curiel JA; Salvadó Z; Tronchoni J; Morales P; Rodrigues AJ; Quirós M; Gonzalez R
    Microb Cell Fact; 2016 Sep; 15(1):156. PubMed ID: 27627879
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.
    Vilela-Moura A; Schuller D; Mendes-Faia A; Côrte-Real M
    Appl Microbiol Biotechnol; 2010 Jul; 87(4):1317-26. PubMed ID: 20390413
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines.
    Vilela-Moura A; Schuller D; Falco V; Mendes-Faia A; Côrte-Real M
    Int J Food Microbiol; 2010 Jul; 141(3):165-72. PubMed ID: 20626097
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid.
    Heit C; Martin SJ; Yang F; Inglis DL
    J Appl Microbiol; 2018 Jun; 124(6):1506-1520. PubMed ID: 29444384
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition.
    Schmidt SA; Dillon S; Kolouchova R; Henschke PA; Chambers PJ
    Appl Microbiol Biotechnol; 2011 Jul; 91(2):365-75. PubMed ID: 21476141
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.
    Domizio P; Romani C; Lencioni L; Comitini F; Gobbi M; Mannazzu I; Ciani M
    Int J Food Microbiol; 2011 Jun; 147(3):170-80. PubMed ID: 21531033
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes.
    Cambon B; Monteil V; Remize F; Camarasa C; Dequin S
    Appl Environ Microbiol; 2006 Jul; 72(7):4688-94. PubMed ID: 16820460
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates.
    Puertas B; Jiménez MJ; Cantos-Villar E; Cantoral JM; Rodríguez ME
    J Appl Microbiol; 2017 Mar; 122(3):733-746. PubMed ID: 27981683
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.