Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2

Comparative physiological and transcriptomic analyses reveal salt tolerance mechanisms of Zygosaccharomyces rouxii

(2019) Dingkang Wang et al.   PROCESS BIOCHEMISTRY

Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

(2018) Putu Virgina Partha Devanthi et al.   FOOD CHEMISTRY

Characterization of taste and aroma compounds in Tianyou , a traditional fermented wheat flour condiment

(2018) Xianli Gao et al.   FOOD RESEARCH INTERNATIONAL

Bioprocesses for 2-phenylethanol and 2-phenylethyl acetate production: current state and perspectives

(2018) Oscar Martínez-Avila et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Production of natural 2-phenylethanol: From biotransformation to purified product

(2016) K. Chreptowicz et al.   FOOD AND BIOPRODUCTS PROCESSING

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods

(2016) Liqiang Zhang et al.   JOURNAL OF FOOD SCIENCE

Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain

(2016) Wei Qi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

(2015) Bangzhu Peng et al.   JOURNAL OF FOOD SCIENCE

Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii

(2014) Tikam Chand Dakal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Non-targeted metabolomic reveals the effect of salt stress on global metabolite of halotolerant yeast Candida versatilis and principal component analysis

(2014) Wei Qi et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Analysis of Salt-Tolerance Genes in Zygosaccharomyces rouxii

(2013) Lihua Hou et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

(2013) Quanzeng Wei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

(2013) Kyung Eun LEE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Adaptive evolution of the lager brewing yeastSaccharomyces pastorianusfor improved growth under hyperosmotic conditions and its influence on fermentation performance

(2013) Jukka Ekberg et al.   FEMS YEAST RESEARCH

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

(2013) Hye-Jung Park et al.   MOLECULES

Substrate Specificity of Thiamine Pyrophosphate-Dependent 2-Oxo-Acid Decarboxylases in Saccharomyces cerevisiae

(2012) Gabriele Romagnoli et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Fragrance material review on phenylethyl alcohol

(2011) J. Scognamiglio et al.   FOOD AND CHEMICAL TOXICOLOGY

Model Aging and Oxidation Effects on Varietal, Fermentative, and Sulfur Compounds in a Dry Botrytized Red Wine

(2011) Bruno Fedrizzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

(2010) Xian-Li Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Halotolerant Starter Microorganisms on Chemical Characteristics of Fermented Chum Salmon (Oncorhynchus keta) Sauce

(2010) Shuji Yoshikawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genome shuffling ofZygosaccharomyces rouxiito accelerate and enhance the flavour formation of soy sauce

(2009) Xiaohong Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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