150 related articles for article (PubMed ID: 25377082)
1. Enhanced deacidification activity in Schizosaccharomyces pombe by genome shuffling.
Ding S; Zhang Y; Zhang J; Zeng W; Yang Y; Guan J; Pan L; Li W
Yeast; 2015 Feb; 32(2):317-25. PubMed ID: 25377082
[TBL] [Abstract][Full Text] [Related]
2. Malo-ethanolic fermentation in grape must by recombinant strains of Saccharomyces cerevisiae.
Volschenk H; Viljoen-Bloom M; Subden RE; van Vuuren HJ
Yeast; 2001 Jul; 18(10):963-70. PubMed ID: 11447602
[TBL] [Abstract][Full Text] [Related]
3. Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification.
Sousa MJ; Mota M; Leão C
FEMS Microbiol Lett; 1995 Feb; 126(2):197-202. PubMed ID: 7705612
[TBL] [Abstract][Full Text] [Related]
4. Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.
Benito Á; Calderón F; Palomero F; Benito S
Molecules; 2015 May; 20(6):9510-23. PubMed ID: 26016543
[TBL] [Abstract][Full Text] [Related]
5. Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.
Mylona AE; Del Fresno JM; Palomero F; Loira I; Bañuelos MA; Morata A; Calderón F; Benito S; Suárez-Lepe JA
Int J Food Microbiol; 2016 Sep; 232():63-72. PubMed ID: 27261767
[TBL] [Abstract][Full Text] [Related]
6. Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation.
Redzepovic S; Orlic S; Majdak A; Kozina B; Volschenk H; Viljoen-Bloom M
Int J Food Microbiol; 2003 May; 83(1):49-61. PubMed ID: 12672592
[TBL] [Abstract][Full Text] [Related]
7. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
Minnaar PP; Jolly NP; Paulsen V; Du Plessis HW; Van Der Rijst M
Int J Food Microbiol; 2017 Sep; 257():232-237. PubMed ID: 28697384
[TBL] [Abstract][Full Text] [Related]
8. Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.
Benito Á; Calderón F; Benito S
Molecules; 2016 Dec; 21(12):. PubMed ID: 27999345
[TBL] [Abstract][Full Text] [Related]
9. Schizosaccharomyces pombe Biotechnological Applications in Winemaking.
Benito Á; Calderón F; Benito S
Methods Mol Biol; 2018; 1721():217-226. PubMed ID: 29423860
[TBL] [Abstract][Full Text] [Related]
10. The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition.
Benito Á; Calderón F; Benito S
Molecules; 2017 May; 22(5):. PubMed ID: 28471391
[TBL] [Abstract][Full Text] [Related]
11. Potential application of a glucose-transport-deficient mutant of Schizosaccharomyces pombe for removing gluconic acid from grape must.
Peinado RA; Moreno JJ; Medina M; Mauricio JC
J Agric Food Chem; 2005 Feb; 53(4):1017-21. PubMed ID: 15713014
[TBL] [Abstract][Full Text] [Related]
12. Selection of appropriate Schizosaccharomyces strains for winemaking.
Benito S; Palomero F; Calderón F; Palmero D; Suárez-Lepe JA
Food Microbiol; 2014 Sep; 42():218-24. PubMed ID: 24929740
[TBL] [Abstract][Full Text] [Related]
13. Genome shuffling of Aspergillus niger for improving transglycosylation activity.
Li W; Chen G; Gu L; Zeng W; Liang Z
Appl Biochem Biotechnol; 2014 Jan; 172(1):50-61. PubMed ID: 24043449
[TBL] [Abstract][Full Text] [Related]
14. Malo-ethanolic fermentation in Saccharomyces and Schizosaccharomyces.
Volschenk H; van Vuuren HJ; Viljoen-Bloom M
Curr Genet; 2003 Sep; 43(6):379-91. PubMed ID: 12802505
[TBL] [Abstract][Full Text] [Related]
15. The impacts of Schizosaccharomyces on winemaking.
Benito S
Appl Microbiol Biotechnol; 2019 Jun; 103(11):4291-4312. PubMed ID: 31004207
[TBL] [Abstract][Full Text] [Related]
16. Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must.
Roca-Domènech G; Cordero-Otero R; Rozès N; Cléroux M; Pernet A; Mira de Orduña R
Food Res Int; 2018 Nov; 113():401-406. PubMed ID: 30195534
[TBL] [Abstract][Full Text] [Related]
17. Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes.
Peinado RA; Maestre O; Mauricio JC; Moreno JJ
J Agric Food Chem; 2009 Mar; 57(6):2368-77. PubMed ID: 19243129
[TBL] [Abstract][Full Text] [Related]
18. Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking.
Benito Á; Jeffares D; Palomero F; Calderón F; Bai FY; Bähler J; Benito S
PLoS One; 2016; 11(3):e0151102. PubMed ID: 27007548
[TBL] [Abstract][Full Text] [Related]
19. Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification.
Del Mónaco SM; Barda NB; Rubio NC; Caballero AC
J Appl Microbiol; 2014 Aug; 117(2):451-64. PubMed ID: 24844932
[TBL] [Abstract][Full Text] [Related]
20. Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.
Morata A; Benito S; Loira I; Palomero F; González MC; Suárez-Lepe JA
Int J Food Microbiol; 2012 Sep; 159(1):47-53. PubMed ID: 22921967
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]