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Journal Abstract Search

216 related items for PubMed ID: 32180399

  • 21. 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
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  • 22. Effect of carbon sources on the growth and ethanol production of native yeast Pichia kudriavzevii ITV-S42 isolated from sweet sorghum juice.
    Díaz-Nava LE, Montes-Garcia N, Domínguez JM, Aguilar-Uscanga MG.
    Bioprocess Biosyst Eng; 2017 Jul; 40(7):1069-1077. PubMed ID: 28447168
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  • 23. The effect of lactic acid bacteria on cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2015 Jul 16; 205():54-67. PubMed ID: 25889523
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  • 24. Transcriptional Profiling Reveals Adaptive Response and Tolerance to Lactic Acid Stress in Pichia kudriavzevii.
    Du H, Fu Y, Deng N, Xu Y.
    Foods; 2022 Sep 06; 11(18):. PubMed ID: 36140854
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  • 25. Novel homologous lactate transporter improves L-lactic acid production from glycerol in recombinant strains of Pichia pastoris.
    de Lima PB, Mulder KC, Melo NT, Carvalho LS, Menino GS, Mulinari E, de Castro VH, Dos Reis TF, Goldman GH, Magalhães BS, Parachin NS.
    Microb Cell Fact; 2016 Sep 15; 15(1):158. PubMed ID: 27634467
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  • 26. Overexpression of PkINO1 improves ethanol resistance of Pichia kudriavzevii N77-4 isolated from the Korean traditional fermentation starter nuruk.
    Sugiyama M, Baek SY, Takashima S, Miyashita N, Ishida K, Mun J, Yeo SH.
    J Biosci Bioeng; 2018 Dec 15; 126(6):682-689. PubMed ID: 30401451
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  • 27. Differential consumption of malic acid and fructose in apple musts by Pichia kudriavzevii strains.
    Mazzucco MB, Rodríguez ME, Catalina Caballero A, Ariel Lopes C.
    J Appl Microbiol; 2024 Feb 01; 135(2):. PubMed ID: 38268424
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  • 29. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
    Maturano YP, Mestre MV, Kuchen B, Toro ME, Mercado LA, Vazquez F, Combina M.
    Int J Food Microbiol; 2019 Jan 16; 289():40-48. PubMed ID: 30196180
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  • 32. High temperature alcoholic fermentation of orange peel by the newly isolated thermotolerant Pichia kudriavzevii KVMP10.
    Koutinas M, Patsalou M, Stavrinou S, Vyrides I.
    Lett Appl Microbiol; 2016 Jan 16; 62(1):75-83. PubMed ID: 26510181
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  • 33. Toward "homolactic" fermentation of glucose and xylose by engineered Saccharomyces cerevisiae harboring a kinetically efficient l-lactate dehydrogenase within pdc1-pdc5 deletion background.
    Novy V, Brunner B, Müller G, Nidetzky B.
    Biotechnol Bioeng; 2017 Jan 16; 114(1):163-171. PubMed ID: 27426989
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  • 34. Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing.
    Dong W, Zeng Y, Ma J, Cai K, Guo T, Tan G, Yu X, Hu Y, Peng N, Zhao S.
    Foods; 2024 Jul 30; 13(15):. PubMed ID: 39123600
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  • 36. The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must.
    Scansani S, van Wyk N, Nader KB, Beisert B, Brezina S, Fritsch S, Semmler H, Pasch L, Pretorius IS, von Wallbrunn C, Schnell S, Rauhut D.
    Int J Food Microbiol; 2022 Mar 16; 365():109549. PubMed ID: 35074659
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  • 37. A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation.
    Minebois R, Pérez-Torrado R, Querol A.
    Food Microbiol; 2020 Sep 16; 90():103484. PubMed ID: 32336360
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  • 40. The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process.
    Duarte WF, Amorim JC, Schwan RF.
    Antonie Van Leeuwenhoek; 2013 Jan 16; 103(1):175-94. PubMed ID: 22911390
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