229 related articles for article (PubMed ID: 25828707)
1. Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation.
Rezaei MN; Aslankoohi E; Verstrepen KJ; Courtin CM
Int J Food Microbiol; 2015 Jul; 204():24-32. PubMed ID: 25828707
[TBL] [Abstract][Full Text] [Related]
2. Metabolic engineering of Saccharomyces cerevisiae for the biotechnological production of succinic acid.
Raab AM; Gebhardt G; Bolotina N; Weuster-Botz D; Lang C
Metab Eng; 2010 Nov; 12(6):518-25. PubMed ID: 20854924
[TBL] [Abstract][Full Text] [Related]
3. Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor.
Jayaram VB; Cuyvers S; Lagrain B; Verstrepen KJ; Delcour JA; Courtin CM
Food Chem; 2013 Jan; 136(2):301-8. PubMed ID: 23122062
[TBL] [Abstract][Full Text] [Related]
4. Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.
Rezaei MN; Dornez E; Jacobs P; Parsi A; Verstrepen KJ; Courtin CM
Food Microbiol; 2014 May; 39():108-15. PubMed ID: 24387860
[TBL] [Abstract][Full Text] [Related]
5. Investigation by 13C-NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation.
Camarasa C; Grivet JP; Dequin S
Microbiology (Reading); 2003 Sep; 149(Pt 9):2669-2678. PubMed ID: 12949191
[TBL] [Abstract][Full Text] [Related]
6. Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties.
Jayaram VB; Cuyvers S; Verstrepen KJ; Delcour JA; Courtin CM
Food Chem; 2014 May; 151():421-8. PubMed ID: 24423552
[TBL] [Abstract][Full Text] [Related]
7. Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making.
Li Z; Song K; Li H; Ma R; Cui M
Int J Food Microbiol; 2019 Aug; 303():58-64. PubMed ID: 31136955
[TBL] [Abstract][Full Text] [Related]
8. TCA cycle-independent acetate metabolism via the glyoxylate cycle in Saccharomyces cerevisiae.
Lee YJ; Jang JW; Kim KJ; Maeng PJ
Yeast; 2011 Feb; 28(2):153-66. PubMed ID: 21246628
[TBL] [Abstract][Full Text] [Related]
9. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.
Aslankoohi E; Rezaei MN; Vervoort Y; Courtin CM; Verstrepen KJ
PLoS One; 2015; 10(3):e0119364. PubMed ID: 25764309
[TBL] [Abstract][Full Text] [Related]
10. Engineering of unconventional yeast Yarrowia lipolytica for efficient succinic acid production from glycerol at low pH.
Cui Z; Gao C; Li J; Hou J; Lin CSK; Qi Q
Metab Eng; 2017 Jul; 42():126-133. PubMed ID: 28627452
[TBL] [Abstract][Full Text] [Related]
11. Effects of excess succinate and retrograde control of metabolite accumulation in yeast tricarboxylic cycle mutants.
Lin AP; Anderson SL; Minard KI; McAlister-Henn L
J Biol Chem; 2011 Sep; 286(39):33737-46. PubMed ID: 21841001
[TBL] [Abstract][Full Text] [Related]
12. Construction of reductive pathway in Saccharomyces cerevisiae for effective succinic acid fermentation at low pH value.
Yan D; Wang C; Zhou J; Liu Y; Yang M; Xing J
Bioresour Technol; 2014 Mar; 156():232-9. PubMed ID: 24508660
[TBL] [Abstract][Full Text] [Related]
13. Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells.
Rezaei MN; Dornez E; Verstrepen KJ; Courtin CM
Food Chem; 2015 Feb; 168():183-9. PubMed ID: 25172698
[TBL] [Abstract][Full Text] [Related]
14. The impact of yeast fermentation on dough matrix properties.
Rezaei MN; Jayaram VB; Verstrepen KJ; Courtin CM
J Sci Food Agric; 2016 Aug; 96(11):3741-8. PubMed ID: 26676687
[TBL] [Abstract][Full Text] [Related]
15. Industrial systems biology of Saccharomyces cerevisiae enables novel succinic acid cell factory.
Otero JM; Cimini D; Patil KR; Poulsen SG; Olsson L; Nielsen J
PLoS One; 2013; 8(1):e54144. PubMed ID: 23349810
[TBL] [Abstract][Full Text] [Related]
16. Metabolic engineering of Saccharomyces cerevisiae to improve succinic acid production based on metabolic profiling.
Ito Y; Hirasawa T; Shimizu H
Biosci Biotechnol Biochem; 2014; 78(1):151-9. PubMed ID: 25036498
[TBL] [Abstract][Full Text] [Related]
17. Carbon dioxide fixation via production of succinic acid from glycerol in engineered Saccharomyces cerevisiae.
Malubhoy Z; Bahia FM; de Valk SC; de Hulster E; Rendulić T; Ortiz JPR; Xiberras J; Klein M; Mans R; Nevoigt E
Microb Cell Fact; 2022 May; 21(1):102. PubMed ID: 35643577
[TBL] [Abstract][Full Text] [Related]
18. Intracellular product recycling in high succinic acid producing yeast at low pH.
Wahl SA; Bernal Martinez C; Zhao Z; van Gulik WM; Jansen MLA
Microb Cell Fact; 2017 May; 16(1):90. PubMed ID: 28535757
[TBL] [Abstract][Full Text] [Related]
19. Importance of Proteasome Gene Expression during Model Dough Fermentation after Preservation of Baker's Yeast Cells by Freezing.
Watanabe D; Sekiguchi H; Sugimoto Y; Nagasawa A; Kida N; Takagi H
Appl Environ Microbiol; 2018 Jun; 84(12):. PubMed ID: 29625985
[TBL] [Abstract][Full Text] [Related]
20. Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.
Aslankoohi E; Zhu B; Rezaei MN; Voordeckers K; De Maeyer D; Marchal K; Dornez E; Courtin CM; Verstrepen KJ
Appl Environ Microbiol; 2013 Dec; 79(23):7325-33. PubMed ID: 24056467
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
