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Journal Abstract Search

242 related items for PubMed ID: 25345561

  • 21. Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.
    Carrau FM, Medina K, Farina L, Boido E, Henschke PA, Dellacassa E.
    FEMS Yeast Res; 2008 Nov; 8(7):1196-207. PubMed ID: 18637137
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  • 22. Nutrient depletion modifies cell wall adsorption activity of wine yeast.
    Sidari R, Caridi A.
    World J Microbiol Biotechnol; 2016 Jun; 32(6):89. PubMed ID: 27116955
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  • 24. Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions.
    Orellana M, Aceituno FF, Slater AW, Almonacid LI, Melo F, Agosin E.
    FEMS Yeast Res; 2014 May; 14(3):412-24. PubMed ID: 24387769
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  • 26. Lipid nutrition of Saccharomyces cerevisiae in winemaking.
    Belviso S, Bardi L, Bartolini AB, Marzona M.
    Can J Microbiol; 2004 Sep; 50(9):669-74. PubMed ID: 15644919
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  • 27. 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 Sep; 40(6):466-72. PubMed ID: 15892744
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  • 28. Influence of nitrogen status in wine alcoholic fermentation.
    Gobert A, Tourdot-Maréchal R, Sparrow C, Morge C, Alexandre H.
    Food Microbiol; 2019 Oct; 83():71-85. PubMed ID: 31202421
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  • 29. Effects of nitrogen catabolite repression and di-ammonium phosphate addition during wine fermentation by a commercial strain of S. cerevisiae.
    Deed NK, van Vuuren HJ, Gardner RC.
    Appl Microbiol Biotechnol; 2011 Mar; 89(5):1537-49. PubMed ID: 21246356
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  • 30. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
    Patel P, Herbst-Johnstone M, Lee SA, Gardner RC, Weaver R, Nicolau L, Kilmartin PA.
    J Agric Food Chem; 2010 Jun 23; 58(12):7280-8. PubMed ID: 20486689
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  • 31. Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances.
    Treu L, Campanaro S, Nadai C, Toniolo C, Nardi T, Giacomini A, Valle G, Blondin B, Corich V.
    Appl Microbiol Biotechnol; 2014 May 23; 98(9):4119-35. PubMed ID: 24695828
    [Abstract] [Full Text] [Related]

  • 32. 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]

  • 33. New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide.
    Chasseriaud L, Coulon J, Marullo P, Albertin W, Bely M.
    Appl Microbiol Biotechnol; 2018 Apr 02; 102(8):3779-3791. PubMed ID: 29516146
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  • 35. Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions.
    Su Y, Seguinot P, Sanchez I, Ortiz-Julien A, Heras JM, Querol A, Camarasa C, Guillamón JM.
    Food Microbiol; 2020 Feb 02; 85():103287. PubMed ID: 31500707
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  • 36. 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 13; 49(6):. PubMed ID: 36370452
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  • 37. Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma.
    Ugliano M, Travis B, Francis IL, Henschke PA.
    J Agric Food Chem; 2010 Dec 08; 58(23):12417-25. PubMed ID: 21067239
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  • 39. Use of a wine yeast deletion collection reveals genes that influence fermentation performance under low-nitrogen conditions.
    Peter JJ, Watson TL, Walker ME, Gardner JM, Lang TA, Borneman A, Forgan A, Tran T, Jiranek V.
    FEMS Yeast Res; 2018 May 01; 18(3):. PubMed ID: 29425293
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  • 40. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.
    Bohlscheid JC, Fellman JK, Wang XD, Ansen D, Edwards CG.
    J Appl Microbiol; 2007 Feb 01; 102(2):390-400. PubMed ID: 17241344
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