Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions—Carbon Sources and Cultivation Times

Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae

(2018) Eun Yeong Son et al.   FOOD RESEARCH INTERNATIONAL

Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi

(2017) Emily Carroll et al.   JOURNAL OF MICROBIOLOGY

Whole-genome de novo sequencing, combined with RNA-Seq analysis, reveals unique genome and physiological features of the amylolytic yeast Saccharomycopsis fibuligera and its interspecies hybrid

(2016) Jin Ho Choo et al.   Biotechnology for Biofuels

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation

(2016) Da Lee et al.   MOLECULES

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

(2015) Zuobing Xiao et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

(2015) Enbo Xu et al.   JOURNAL OF FOOD SCIENCE

Major contribution of the Ehrlich pathway for 2-phenylethanol/rose flavor production inAshbya gossypii

(2014) Davide Ravasio et al.   FEMS YEAST RESEARCH

Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review

(2014) Yang He et al.   JOURNAL OF THE INSTITUTE OF BREWING

Evaluation and Optimization of Metabolome Sample Preparation Methods for Saccharomyces cerevisiae

(2013) Sooah Kim et al.   ANALYTICAL CHEMISTRY

An oxalyl-CoA synthetase is important for oxalate metabolism inSaccharomyces cerevisiae

(2013) Justin Foster et al.   FEBS LETTERS

Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements

(2013) Bo-Sik Kang et al.   FOOD CHEMISTRY

Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses

(2013) Heeyong Jung et al.   FOOD CHEMISTRY

Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage

(2013) Hye-Jung Park et al.   MOLECULES

Production of erythritol and mannitol by Yarrowia lipolytica yeast in media containing glycerol

(2012) Ludwika Tomaszewska et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

(2012) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional Nuruk

(2012) Hye-Ryun Kim et al.   MYCOBIOLOGY

Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters

(2011) Mi-Ja Jung et al.   FOOD MICROBIOLOGY

Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production

(2011) Fernando Viana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds

(2010) Cynthia Romero-Guido et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Saccharomycopsis fibuligera and its applications in biotechnology

(2009) Zhenming Chi et al.   BIOTECHNOLOGY ADVANCES

Production and biological function of volatile esters inSaccharomyces cerevisiae

(2009) Sofie M. G. Saerens et al.   Microbial Biotechnology

Engineering of an Escherichia coli Strain for the Production of 3-Methyl-1-Butanol

(2008) M. R. Connor et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparative metabolomic analysis on industrial continuous and batch ethanol fermentation processes by GC-TOF-MS

(2008) Ming-Zhu Ding et al.   Metabolomics