163 related articles for article (PubMed ID: 29436228)
1. Generation of 2-Furfurylthiol by Carbon-Sulfur Lyase from the Baijiu Yeast Saccharomyces cerevisiae G20.
Zha M; Sun B; Yin S; Mehmood A; Cheng L; Wang C
J Agric Food Chem; 2018 Mar; 66(9):2114-2120. PubMed ID: 29436228
[TBL] [Abstract][Full Text] [Related]
2. STR3 and CYS3 Contribute to 2-Furfurylthiol Biosynthesis in Chinese Sesame-Flavored Baijiu Yeast.
Zha M; Yin S; Sun B; Wang X; Wang C
J Agric Food Chem; 2017 Jul; 65(27):5503-5511. PubMed ID: 28603986
[TBL] [Abstract][Full Text] [Related]
3. Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation.
Shen T; Liu J; Wu Q; Xu Y
Food Res Int; 2020 Dec; 138(Pt A):109757. PubMed ID: 33292940
[TBL] [Abstract][Full Text] [Related]
4. Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production.
Cordente AG; Borneman AR; Bartel C; Capone D; Solomon M; Roach M; Curtin CD
Appl Environ Microbiol; 2019 Mar; 85(6):. PubMed ID: 30658969
[TBL] [Abstract][Full Text] [Related]
5. Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
Holt S; Cordente AG; Williams SJ; Capone DL; Jitjaroen W; Menz IR; Curtin C; Anderson PA
Appl Environ Microbiol; 2011 Jun; 77(11):3626-32. PubMed ID: 21478306
[TBL] [Abstract][Full Text] [Related]
6. Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast.
Huynh-Ba T; Matthey-Doret W; Fay LB; Bel Rhlid R
J Agric Food Chem; 2003 Jun; 51(12):3629-35. PubMed ID: 12769537
[TBL] [Abstract][Full Text] [Related]
7. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making.
Zha M; Sun B; Wu Y; Yin S; Wang C
J Biosci Bioeng; 2018 Aug; 126(2):189-195. PubMed ID: 29551466
[TBL] [Abstract][Full Text] [Related]
8. Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity.
Belda I; Ruiz J; Navascués E; Marquina D; Santos A
Int J Food Microbiol; 2016 May; 225():1-8. PubMed ID: 26971012
[TBL] [Abstract][Full Text] [Related]
9. Cloning and bacterial expression of the CYS3 gene encoding cystathionine gamma-lyase of Saccharomyces cerevisiae and the physicochemical and enzymatic properties of the protein.
Yamagata S; D'Andrea RJ; Fujisaki S; Isaji M; Nakamura K
J Bacteriol; 1993 Aug; 175(15):4800-8. PubMed ID: 8335636
[TBL] [Abstract][Full Text] [Related]
10. Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation.
Thibon C; Marullo P; Claisse O; Cullin C; Dubourdieu D; Tominaga T
FEMS Yeast Res; 2008 Nov; 8(7):1076-86. PubMed ID: 18462383
[TBL] [Abstract][Full Text] [Related]
11. Yeast genes required for conversion of grape precursors to varietal thiols in wine.
Santiago M; Gardner RC
FEMS Yeast Res; 2015 Aug; 15(5):fov034. PubMed ID: 26038341
[TBL] [Abstract][Full Text] [Related]
12. The IRC7 gene encodes cysteine desulphydrase activity and confers on yeast the ability to grow on cysteine as a nitrogen source.
Santiago M; Gardner RC
Yeast; 2015 Jul; 32(7):519-32. PubMed ID: 25871637
[TBL] [Abstract][Full Text] [Related]
13. Characterization of C-S lyase from Lactobacillus delbrueckii subsp. bulgaricus ATCC BAA-365 and its potential role in food flavour applications.
Allegrini A; Astegno A; La Verde V; Dominici P
J Biochem; 2017 Apr; 161(4):349-360. PubMed ID: 28003427
[TBL] [Abstract][Full Text] [Related]
14. Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains.
Tofalo R; Perpetuini G; Battistelli N; Tittarelli F; Suzzi G
Yeast; 2020 Sep; 37(9-10):487-495. PubMed ID: 32329917
[TBL] [Abstract][Full Text] [Related]
15. Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol.
Sun Z; Cui H; Yang N; Ayed C; Zhang X; Fisk ID
Food Chem; 2020 Aug; 322():126754. PubMed ID: 32283367
[TBL] [Abstract][Full Text] [Related]
16. Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation.
Li W; Chen SJ; Wang JH; Zhang CY; Shi Y; Guo XW; Chen YF; Xiao DG
Appl Microbiol Biotechnol; 2018 Feb; 102(4):1783-1795. PubMed ID: 29305698
[TBL] [Abstract][Full Text] [Related]
17. Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast.
Uehara K; Watanabe J; Mogi Y; Tsukioka Y
J Biosci Bioeng; 2017 Mar; 123(3):333-341. PubMed ID: 27865643
[TBL] [Abstract][Full Text] [Related]
18. A role for glutamate-333 of Saccharomyces cerevisiae cystathionine γ-lyase as a determinant of specificity.
Hopwood EM; Ahmed D; Aitken SM
Biochim Biophys Acta; 2014 Feb; 1844(2):465-72. PubMed ID: 24291053
[TBL] [Abstract][Full Text] [Related]
19. Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu.
Song X; Zhu L; Jing S; Li Q; Ji J; Zheng F; Zhao Q; Sun J; Chen F; Zhao M; Sun B
J Agric Food Chem; 2020 Jul; 68(30):7946-7954. PubMed ID: 32615756
[TBL] [Abstract][Full Text] [Related]
20. Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation.
Howell KS; Klein M; Swiegers JH; Hayasaka Y; Elsey GM; Fleet GH; Høj PB; Pretorius IS; de Barros Lopes MA
Appl Environ Microbiol; 2005 Sep; 71(9):5420-6. PubMed ID: 16151133
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]