170 related articles for article (PubMed ID: 23967264)
1. Metabolic flux analysis during the exponential growth phase of Saccharomyces cerevisiae in wine fermentations.
Quirós M; Martínez-Moreno R; Albiol J; Morales P; Vázquez-Lima F; Barreiro-Vázquez A; Ferrer P; Gonzalez R
PLoS One; 2013; 8(8):e71909. PubMed ID: 23967264
[TBL] [Abstract][Full Text] [Related]
2. Biomass content governs fermentation rate in nitrogen-deficient wine musts.
Varela C; Pizarro F; Agosin E
Appl Environ Microbiol; 2004 Jun; 70(6):3392-400. PubMed ID: 15184136
[TBL] [Abstract][Full Text] [Related]
3. Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis.
Vázquez-Lima F; Silva P; Barreiro A; Martínez-Moreno R; Morales P; Quirós M; González R; Albiol J; Ferrer P
Microb Cell Fact; 2014 Jun; 13():85. PubMed ID: 24928139
[TBL] [Abstract][Full Text] [Related]
4. Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.
Englezos V; Cocolin L; Rantsiou K; Ortiz-Julien A; Bloem A; Dequin S; Camarasa C
Appl Environ Microbiol; 2018 Aug; 84(16):. PubMed ID: 29858207
[TBL] [Abstract][Full Text] [Related]
5. Coupling kinetic expressions and metabolic networks for predicting wine fermentations.
Pizarro F; Varela C; Martabit C; Bruno C; Pérez-Correa JR; Agosin E
Biotechnol Bioeng; 2007 Dec; 98(5):986-98. PubMed ID: 17497743
[TBL] [Abstract][Full Text] [Related]
6. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
Guittin C; Maçna F; Barreau A; Poitou X; Sablayrolles JM; Mouret JR; Farines V
Food Microbiol; 2023 May; 111():104193. PubMed ID: 36681397
[TBL] [Abstract][Full Text] [Related]
7. Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeasts.
Scott WT; Smid EJ; Block DE; Notebaart RA
Microb Cell Fact; 2021 Oct; 20(1):204. PubMed ID: 34674718
[TBL] [Abstract][Full Text] [Related]
8. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
Scott WT; van Mastrigt O; Block DE; Notebaart RA; Smid EJ
Microbiol Spectr; 2021 Sep; 9(1):e0048521. PubMed ID: 34287034
[TBL] [Abstract][Full Text] [Related]
9. The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation.
Coral-Medina A; Morrissey JP; Camarasa C
J Ind Microbiol Biotechnol; 2023 Feb; 49(6):. PubMed ID: 36370452
[TBL] [Abstract][Full Text] [Related]
10. The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.
Malacrinò P; Tosi E; Caramia G; Prisco R; Zapparoli G
Lett Appl Microbiol; 2005; 40(6):466-72. PubMed ID: 15892744
[TBL] [Abstract][Full Text] [Related]
11. Comparative uptake of exogenous thiamine and subsequent metabolic footprint in Saccharomyces cerevisiae and Kluyveromyces marxianus under simulated oenological conditions.
Labuschagne PWJ; Rollero S; Divol B
Int J Food Microbiol; 2021 Sep; 354():109206. PubMed ID: 34088559
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. The Monod Model Is Insufficient To Explain Biomass Growth in Nitrogen-Limited Yeast Fermentation.
Henriques D; Balsa-Canto E
Appl Environ Microbiol; 2021 Sep; 87(20):e0108421. PubMed ID: 34347510
[TBL] [Abstract][Full Text] [Related]
14. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
Maturano YP; Mestre MV; Kuchen B; Toro ME; Mercado LA; Vazquez F; Combina M
Int J Food Microbiol; 2019 Jan; 289():40-48. PubMed ID: 30196180
[TBL] [Abstract][Full Text] [Related]
15. Metabolic flux analysis of Saccharomyces cerevisiae in a sealed winemaking fermentation system.
Li H; Su J; Ma W; Guo A; Shan Z; Wang H
FEMS Yeast Res; 2015 Mar; 15(2):. PubMed ID: 25757889
[TBL] [Abstract][Full Text] [Related]
16. Metabolic responses of Saccharomyces cerevisiae to valine and ammonium pulses during four-stage continuous wine fermentations.
Clement T; Perez M; Mouret JR; Sanchez I; Sablayrolles JM; Camarasa C
Appl Environ Microbiol; 2013 Apr; 79(8):2749-58. PubMed ID: 23417007
[TBL] [Abstract][Full Text] [Related]
17. Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae.
Crépin L; Truong NM; Bloem A; Sanchez I; Dequin S; Camarasa C
Appl Environ Microbiol; 2017 Mar; 83(5):. PubMed ID: 28115380
[TBL] [Abstract][Full Text] [Related]
18. Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles.
Rollero S; Bloem A; Brand J; Ortiz-Julien A; Camarasa C; Divol B
Food Microbiol; 2021 Apr; 94():103650. PubMed ID: 33279075
[TBL] [Abstract][Full Text] [Related]
19. Use of a continuous multistage bioreactor to mimic winemaking fermentation.
Clement T; Perez M; Mouret JR; Sablayrolles JM; Camarasa C
Int J Food Microbiol; 2011 Oct; 150(1):42-9. PubMed ID: 21839532
[TBL] [Abstract][Full Text] [Related]
20. Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars.
Lopes CA; Rodríguez ME; Sangorrín M; Querol A; Caballero AC
J Ind Microbiol Biotechnol; 2007 Feb; 34(2):139-49. PubMed ID: 17008994
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]