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183 related items for PubMed ID: 31513285

  • 1. Hydrogen sulphide production by Saccharomyces cerevisiae UCD 522 in a synthetic grape juice medium deficient of thiamin (vitamin B1 ) and/or pyridoxine (vitamin B6 ).
    Xing H, Edwards CG.
    Lett Appl Microbiol; 2019 Nov; 69(5):379-384. PubMed ID: 31513285
    [Abstract] [Full Text] [Related]

  • 2. 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; 102(2):390-400. PubMed ID: 17241344
    [Abstract] [Full Text] [Related]

  • 3. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.
    Boudreau TF, Peck GM, O'Keefe SF, Stewart AC.
    J Sci Food Agric; 2017 Jan; 97(2):693-704. PubMed ID: 27747891
    [Abstract] [Full Text] [Related]

  • 4. Impacts of depectinization of pear juice on alcoholic fermentation and indole formation.
    Beezer RP, Mattinson DS, Fellman JK, Ewing BL, Edwards CG.
    J Sci Food Agric; 2019 Oct; 99(13):5792-5798. PubMed ID: 31162672
    [Abstract] [Full Text] [Related]

  • 5. A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.
    Deed RC, Pilkington LI, Herbst-Johnstone M, Miskelly GM, Barker D, Fedrizzi B.
    J Sci Food Agric; 2019 Dec; 99(15):6944-6953. PubMed ID: 31414495
    [Abstract] [Full Text] [Related]

  • 6. Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.
    Ugliano M, Fedrizzi B, Siebert T, Travis B, Magno F, Versini G, Henschke PA.
    J Agric Food Chem; 2009 Jun 10; 57(11):4948-55. PubMed ID: 19391591
    [Abstract] [Full Text] [Related]

  • 7. Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid.
    Wang XD, Bohlscheid JC, Edwards CG.
    J Appl Microbiol; 2003 Jun 10; 94(3):349-59. PubMed ID: 12588542
    [Abstract] [Full Text] [Related]

  • 8. Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis.
    Childs BC, Bohlscheid JC, Edwards CG.
    Food Microbiol; 2015 Apr 10; 46():604-609. PubMed ID: 25475334
    [Abstract] [Full Text] [Related]

  • 9. The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation.
    Bovo B, Nadai C, Lemos Junior WJF, Carlot M, Giacomini A, Corich V.
    J Food Sci; 2018 Aug 10; 83(8):2191-2196. PubMed ID: 30028508
    [Abstract] [Full Text] [Related]

  • 10. The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation.
    Barbosa C, Mendes-Faia A, Mendes-Ferreira A.
    Int J Food Microbiol; 2012 Nov 15; 160(2):87-93. PubMed ID: 23177046
    [Abstract] [Full Text] [Related]

  • 11. Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen.
    Ugliano M, Kolouchova R, Henschke PA.
    J Ind Microbiol Biotechnol; 2011 Mar 15; 38(3):423-9. PubMed ID: 20668912
    [Abstract] [Full Text] [Related]

  • 12. Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine.
    Butzke CE, Park SK.
    J Microbiol Biotechnol; 2011 May 15; 21(5):519-24. PubMed ID: 21617350
    [Abstract] [Full Text] [Related]

  • 13. The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation.
    Mendes-Ferreira A, Barbosa C, Inês A, Mendes-Faia A.
    J Appl Microbiol; 2010 Feb 15; 108(2):540-9. PubMed ID: 19663816
    [Abstract] [Full Text] [Related]

  • 14. Biosynthesis of vitamin B1 in yeast. Derivation of the pyrimidine unit from pyridoxine and histidine. Intermediacy of urocanic acid.
    Zeidler J, Sayer BG, Spenser ID.
    J Am Chem Soc; 2003 Oct 29; 125(43):13094-105. PubMed ID: 14570482
    [Abstract] [Full Text] [Related]

  • 15. The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations.
    Mendes-Ferreira A, Barbosa C, Falco V, Leão C, Mendes-Faia A.
    J Ind Microbiol Biotechnol; 2009 Apr 29; 36(4):571-83. PubMed ID: 19190948
    [Abstract] [Full Text] [Related]

  • 16. The equivalence of thiamin and pyridoxine for a strain of Saccharomyces cerevisiae. II. The loss of pyridoxine during growth and the sparing effect of thiamin transaminase activity.
    MOSES W, JOSLYN MA.
    J Bacteriol; 1953 Aug 29; 66(2):204-9. PubMed ID: 13084560
    [No Abstract] [Full Text] [Related]

  • 17. Sulfate transport mutants affect hydrogen sulfide and sulfite production during alcoholic fermentation.
    Walker ME, Zhang J, Sumby KM, Lee A, Houlès A, Li S, Jiranek V.
    Yeast; 2021 Jun 29; 38(6):367-381. PubMed ID: 33560525
    [Abstract] [Full Text] [Related]

  • 18. Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide.
    Kinzurik MI, Herbst-Johnstone M, Gardner RC, Fedrizzi B.
    Food Chem; 2016 Oct 15; 209():341-7. PubMed ID: 27173572
    [Abstract] [Full Text] [Related]

  • 19. Effects of thiamin on vitamin B6 synthesis in yeasts.
    Minami J, Kishi T, Kondo M.
    J Gen Microbiol; 1982 Dec 15; 128(12):2909-17. PubMed ID: 6820799
    [Abstract] [Full Text] [Related]

  • 20. Survey of hydrogen sulphide production by wine yeasts.
    Mendes-Ferreira A, Mendes-Faia A, Leão C.
    J Food Prot; 2002 Jun 15; 65(6):1033-7. PubMed ID: 12092717
    [Abstract] [Full Text] [Related]

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