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109 related items for PubMed ID: 24019026

  • 21. Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.
    Pereira AP, Dias T, Andrade J, Ramalhosa E, Estevinho LM.
    Food Chem Toxicol; 2009 Aug; 47(8):2057-63. PubMed ID: 19481129
    [Abstract] [Full Text] [Related]

  • 22. Natural abundance hydrogen isotope affiliation between the reactants and the products in glucose fermentation with yeast.
    Pionnier S, Robins RJ, Zhang BL.
    J Agric Food Chem; 2003 Mar 26; 51(7):2076-82. PubMed ID: 12643676
    [Abstract] [Full Text] [Related]

  • 23. Influence of aeration on cytoplasmic pH of yeast in an NMR airlift bioreactor.
    Melvin BK, Shanks JV.
    Biotechnol Prog; 1996 Mar 26; 12(2):257-65. PubMed ID: 8857194
    [Abstract] [Full Text] [Related]

  • 24. 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 15; 19(4):295-301. PubMed ID: 11870853
    [Abstract] [Full Text] [Related]

  • 25. Upregulation of ALD3 and GPD1 in Saccharomyces cerevisiae during Icewine fermentation.
    Pigeau GM, Inglis DL.
    J Appl Microbiol; 2005 Mar 15; 99(1):112-25. PubMed ID: 15960671
    [Abstract] [Full Text] [Related]

  • 26. 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 15; 13(5):485-94. PubMed ID: 23692528
    [Abstract] [Full Text] [Related]

  • 27. The inhibition of Saccharomyces cerevisiae cells by acetic acid quantified by electrochemistry and fluorescence.
    Zhao J, Wang Z, Wang M, He Q, Zhang H.
    Bioelectrochemistry; 2008 Apr 15; 72(2):117-21. PubMed ID: 18191621
    [Abstract] [Full Text] [Related]

  • 28. Response of wine yeast (Saccharomyces cerevisiae) aldehyde dehydrogenases to acetaldehyde stress during Icewine fermentation.
    Pigeau GM, Inglis DL.
    J Appl Microbiol; 2007 Nov 15; 103(5):1576-86. PubMed ID: 17953569
    [Abstract] [Full Text] [Related]

  • 29. Isolation of two cell populations from yeast during high-level alcoholic fermentation that resemble quiescent and nonquiescent cells from the stationary phase on glucose.
    Benbadis L, Cot M, Rigoulet M, Francois J.
    FEMS Yeast Res; 2009 Dec 15; 9(8):1172-86. PubMed ID: 19686340
    [Abstract] [Full Text] [Related]

  • 30. 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 15; 141(3):165-72. PubMed ID: 20626097
    [Abstract] [Full Text] [Related]

  • 31. Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
    Ilha EC, Sant'Anna E, Torres RC, Porto AC, Meinert EM.
    Acta Cient Venez; 2000 Jul 15; 51(4):231-5. PubMed ID: 11460793
    [Abstract] [Full Text] [Related]

  • 32. Cyanohydrin reactions enhance glycolytic oscillations in yeast.
    Hald BO, Nielsen AG, Tortzen C, Sørensen PG.
    Biophys Chem; 2015 Jul 15; 200-201():18-26. PubMed ID: 25863195
    [Abstract] [Full Text] [Related]

  • 33. Characterization of low-acetic-acid-producing yeast isolated from 2-deoxyglucose-resistant mutants and its application to high-gravity brewing.
    Mizuno A, Tabei H, Iwahuti M.
    J Biosci Bioeng; 2006 Jan 15; 101(1):31-7. PubMed ID: 16503288
    [Abstract] [Full Text] [Related]

  • 34. Interaction effects of lactic acid and acetic acid at different temperatures on ethanol production by Saccharomyces cerevisiae in corn mash.
    Graves T, Narendranath NV, Dawson K, Power R.
    Appl Microbiol Biotechnol; 2007 Jan 15; 73(5):1190-6. PubMed ID: 17058076
    [Abstract] [Full Text] [Related]

  • 35. Ady2p is essential for the acetate permease activity in the yeast Saccharomyces cerevisiae.
    Paiva S, Devaux F, Barbosa S, Jacq C, Casal M.
    Yeast; 2004 Feb 15; 21(3):201-10. PubMed ID: 14968426
    [Abstract] [Full Text] [Related]

  • 36. During the initiation of fermentation overexpression of hexokinase PII in yeast transiently causes a similar deregulation of glycolysis as deletion of Tps1.
    Ernandes JR, De Meirsman C, Rolland F, Winderickx J, de Winde J, Brandão RL, Thevelein JM.
    Yeast; 1998 Feb 15; 14(3):255-69. PubMed ID: 9580251
    [Abstract] [Full Text] [Related]

  • 37. Analytical monitoring of alcoholic fermentation using NIR spectroscopy.
    Blanco M, Peinado AC, Mas J.
    Biotechnol Bioeng; 2004 Nov 20; 88(4):536-42. PubMed ID: 15470716
    [Abstract] [Full Text] [Related]

  • 38. Recombinant Saccharomyces cerevisiae strain triggers acetate production to fuel biosynthetic pathways.
    Ferreira BS, Calado CR, van Keulen F, Fonseca LP, Cabral JM, da Fonseca MM.
    J Biotechnol; 2004 Apr 08; 109(1-2):159-67. PubMed ID: 15063624
    [Abstract] [Full Text] [Related]

  • 39. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
    Medina K, Boido E, Dellacassa E, Carrau F.
    Int J Food Microbiol; 2012 Jul 02; 157(2):245-50. PubMed ID: 22687186
    [Abstract] [Full Text] [Related]

  • 40. Intracellular pH measured by NMR: methods and results.
    Gillies RJ, Alger JR, den Hollander JA, Shulman RG.
    Kroc Found Ser; 1981 Jul 02; 15():79-104. PubMed ID: 7042927
    [No Abstract] [Full Text] [Related]

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