yeast, 68876-77-7

Articles:

PubMed:	Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.
PubMed:	Isolation and characterization of awamori yeast mutants with l-leucine accumulation that overproduce isoamyl alcohol.
PubMed:	Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake.
PubMed:	Secretion expression of SOD1 and its overlapping function with GSH in brewing yeast strain for better flavor and anti-aging ability.
PubMed:	Production of the sesquiterpene (+)-valencene by metabolically engineered Corynebacterium glutamicum.
PubMed:	Starter culture selection for making chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation.
PubMed:	Modeling with the logistic regression of the growth/no growth interface of Saccharomyces cerevisiae in relation to 2 antimicrobial terpenes (citral and linalool), pH, and aw.
PubMed:	Expanding ester biosynthesis in Escherichia coli.
PubMed:	Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production.
PubMed:	Exploration of potential baker's yeast from sugarcane juice: optimization and evaluation.
PubMed:	Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1.
PubMed:	A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine.
PubMed:	Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
PubMed:	Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.
PubMed:	Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.
PubMed:	Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.
PubMed:	The usefulness of intermediate products of plum processing for alcoholic fermentation and chemical composition of the obtained distillates.
PubMed:	Challenges and pitfalls of P450-dependent (+)-valencene bioconversion by Saccharomyces cerevisiae.
PubMed:	Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
PubMed:	Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
PubMed:	Xylosylation as an effective means for reducing yeast growth inhibition by 2-phenylethanol.
PubMed:	Isolation of a flavonoid, apigenin 7-O-glucoside, from Mentha longifolia (L.) Hudson subspecies longifolia and its genotoxic potency.
PubMed:	Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability.
PubMed:	[Composition and distribution of yeasts at different fermentation stages for Maotai-flavor Chinese liquor production].
PubMed:	Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications.
PubMed:	Substrate specificity of thiamine pyrophosphate-dependent 2-oxo-acid decarboxylases in Saccharomyces cerevisiae.
PubMed:	Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation.
PubMed:	Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain.
PubMed:	Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
PubMed:	Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
PubMed:	The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.
PubMed:	Construction of self-cloning, indigenous wine strains of Saccharomyces cerevisiae with enhanced glycerol and glutathione production.
PubMed:	Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor release.
PubMed:	Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
PubMed:	Utilization of African grains for sourdough bread making.
PubMed:	A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production.
PubMed:	Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
PubMed:	Identification and characterization of genes related to the production of organic acids in yeast.
PubMed:	Multi-locus genotyping of bottom fermenting yeasts by single nucleotide polymorphisms indicative of brewing characteristics.
PubMed:	Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability.
PubMed:	Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.
PubMed:	Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
PubMed:	Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast.
PubMed:	Wine flavor and aroma.
PubMed:	Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
PubMed:	[Metabolism and gene regulation of important volatile sulfur compounds in wine--a review].
PubMed:	Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation.
PubMed:	Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.
PubMed:	Effects of yeast, fermentation time, and preservation methods on tarhana.
PubMed:	Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.
PubMed:	Use of interdelta polymorphisms of Saccharomyces cerevisiae strains to monitor population evolution during wine fermentation.
PubMed:	Les Maîtres de l'Orge: the proteome content of your beer mug.
PubMed:	The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene.
PubMed:	Identification of a sotolon pathway in dry white wines.
PubMed:	Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor.
PubMed:	Decrease of aged beer aroma by the reducing activity of brewing yeast.
PubMed:	Bioproduction of 2-phenylethanol in a biphasic ionic liquid aqueous system.
PubMed:	Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts.
PubMed:	Genetics of yeast impacting wine quality.
PubMed:	Display of Candida antarctica lipase B on Pichia pastoris and its application to flavor ester synthesis.
PubMed:	Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
PubMed:	Stability of high cell density brewery fermentations during serial repitching.
PubMed:	Fate of grape flavor precursors during storage on yeast lees.
PubMed:	Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
PubMed:	Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
PubMed:	De novo biosynthesis of vanillin in fission yeast (Schizosaccharomyces pombe) and baker's yeast (Saccharomyces cerevisiae).
PubMed:	[Effect of SSU1 multi-copy expression on Saccharomyces cerevisiae sulphite production].
PubMed:	Combinatorial gene overexpression and recessive mutant gene introduction in sake yeast.
PubMed:	Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production.
PubMed:	Beer volatile compounds and their application to low-malt beer fermentation.
PubMed:	Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.
PubMed:	[Expression of Candida antarctica lipase B on yeast surface and synthesis of ethyl hexanoate catalyzed by CALB].
PubMed:	Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed:	Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport.
PubMed:	Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
PubMed:	Development of bottom-fermenting saccharomyces strains that produce high SO2 levels, using integrated metabolome and transcriptome analysis.
PubMed:	Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient.
PubMed:	Influence of aeration during propagation of pitching yeast on fermentation and beer flavor.
PubMed:	Effects of yeast and bran on phytate degradation and minerals in rice bread.
PubMed:	Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.
PubMed:	Aerobic production of isoamyl acetate by overexpression of the yeast alcohol acetyl-transferases AFT1 and AFT2 in Escherichia coli and using low-cost fermentation ingredients.
PubMed:	Efficient use of DNA molecular markers to construct industrial yeast strains.
PubMed:	Over-expression of GSH1 gene and disruption of PEP4 gene in self-cloning industrial brewer's yeast.
PubMed:	Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.
PubMed:	Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
PubMed:	Modulation of volatile sulfur compounds by wine yeast.
PubMed:	Key odor impact compounds in three yeast extract pastes.
PubMed:	A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism.
PubMed:	Biocatalytic production of dihydrocoumarin from coumarin by Saccharomyces cerevisiae.
PubMed:	[Construction of high sulphite-producing industrial strain of Saccharomyces cerevisiae].
PubMed:	The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity.
PubMed:	Improved production of isoamyl acetate by a sake yeast mutant resistant to an isoprenoid analog and its dependence on alcohol acetyltransferase activity, but not on isoamyl alcohol production.
PubMed:	Concomitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii.
PubMed:	Pyruvate decarboxylase encoded by the PDC1 gene contributes, at least partially, to the decarboxylation of alpha-ketoisocaproate for isoamyl alcohol formation in Saccharomyces cerevisiae.
PubMed:	Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains.
PubMed:	Enhanced production of isoamyl alcohol and isoamyl acetate by ubiquitination-deficient Saccharomyces cerevisiae mutants.
PubMed:	Flavor encapsulation in yeasts: limonene used as a model system for characterization of the release mechanism.
PubMed:	Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine.
PubMed:	Continuous beer fermentation using immobilized yeast cell bioreactor systems.
PubMed:	Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.
PubMed:	Isolation of auxotrophic mutants of diploid industrial yeast strains after UV mutagenesis.
PubMed:	Separation optimization for the recovery of phenyl ethyl alcohol.
PubMed:	Construction of a self-cloning sake yeast that overexpresses alcohol acetyltransferase gene by a two-step gene replacement protocol.
PubMed:	Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
PubMed:	Self-cloning yeast strains containing novel FAS2 mutations produce a higher amount of ethyl caproate in Japanese sake.
PubMed:	Tautomerism of 4-hydroxy-2,5-dimethyl-3(2H)-furanone: evidence for its enantioselective biosynthesis.
PubMed:	Engineering a mevalonate pathway in Escherichia coli for production of terpenoids.
PubMed:	Bioflavoring and beer refermentation.
PubMed:	The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.
PubMed:	CYP79F1 and CYP79F2 have distinct functions in the biosynthesis of aliphatic glucosinolates in Arabidopsis.
PubMed:	From yeast genetics to biotechnology.
PubMed:	Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.
PubMed:	Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae.
PubMed:	"Untypical aging off-flavor" in wine: synthesis of potential degradation compounds of indole-3-acetic acid and kynurenine and their evaluation as precursors of 2-aminoacetophenone.
PubMed:	Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.
PubMed:	3,4-Dihydroxy-7,8-dihydro-beta-ionone 3-O-beta-D-glucopyranoside and other glycosidic constituents from apple leaves.
PubMed:	Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
PubMed:	The potential of genetic engineering for improving brewing, wine-making and baking yeasts.
PubMed:	Decrease in cell surface galactose residues of Schizosaccharomyces pombe enhances its coflocculation with Pediococcus damnosus.
PubMed:	Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
PubMed:	Butyl acetate and yeasts interact in adhesion and germination of Botrytis cinerea conidia in vitro and in fungal decay of golden delicious apple.
PubMed:	Yeasts used as fining treatment to correct browning in white wines.
PubMed:	Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics.
PubMed:	Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce.
PubMed:	The role of non-Saccharomyces yeasts in industrial winemaking.
PubMed:	[Biosynthesis of congeners during alcohol fermentation].
PubMed:	Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations.
PubMed:	Regulation of aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii compared to Saccharomyces cerevisiae.
PubMed:	Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers.
PubMed:	Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
PubMed:	Pyruvate decarboxylase catalyzes decarboxylation of branched-chain 2-oxo acids but is not essential for fusel alcohol production by Saccharomyces cerevisiae.
PubMed:	Purification and characterization of a novel NADP-dependent branched-chain alcohol dehydrogenase from Saccharomyces cerevisiae.
PubMed:	Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production.
PubMed:	Effects of a supplemental liquid yeast product on feed intake, ruminal profiles, and yield, composition, and organoleptic characteristics of milk from lactating Holstein cows.
PubMed:	Issues and advances in the use of transgenic organisms for the production of thaumatin, the intensely sweet protein from Thaumatococcus danielli.
PubMed:	Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures.
PubMed:	Molecular monitoring of wine fermentations conducted by active dry yeast strains.
PubMed:	Isolation and genetic study of p-fluoro-DL-phenylalanine-resistant mutants overproducing beta-phenethyl-alcohol in Saccharomyces cerevisiae.
PubMed:	Flavor composition of wines: a review.