Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review
Authors
Keywords
Glutathione, Saccharomyces cerevisiae, Non-, Saccharomyces, yeasts, Active dry yeasts, Inactivated dry yeasts, Multistarter fermentation, Winemaking, Wine quality
Journal
FOOD RESEARCH INTERNATIONAL
Volume 156, Issue -, Pages 111333
Publisher
Elsevier BV
Online
2022-05-04
DOI
10.1016/j.foodres.2022.111333
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Genomic insights into the glutathione metabolism of the non-conventional wine yeast Starmerella bacillaris
- (2021) Wilson José Fernandes Lemos Junior et al. OENO One
- Contribution of non‐ Saccharomyces yeasts to increase glutathione concentration in wine
- (2021) R.L. Binati et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Reducing SO2 content in wine by combining High Pressure and glutathione addition
- (2021) Stefania Christofi et al. OENO One
- Effect of glutathione addition at harvest on Sauvignon Blanc wines
- (2021) X. Lyu et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Investigating the glutathione accumulation by non-conventional wine yeasts in optimized growth conditions and multi-starter fermentations
- (2021) Wilson J.F. Lemos Junior et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants
- (2021) Pere Pons-Mercadé et al. OENO One
- Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc
- (2021) Irina Díaz et al. FOOD CHEMISTRY
- Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines
- (2021) Antonio Alfonzo et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity
- (2021) Francisco Carrau et al. Frontiers in Microbiology
- Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines
- (2020) Lourdes Marchante et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine
- (2020) Dan LIU et al. FOOD CHEMISTRY
- Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine
- (2020) Angela Capece et al. Microorganisms
- Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine
- (2020) Florian Bahut et al. FOOD CHEMISTRY
- New insights into the variability of lactic acid production in Lachancea thermotolerans at the phenotypic and genomic level
- (2020) Veronica Gatto et al. MICROBIOLOGICAL RESEARCH
- Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts
- (2020) Max Torrellas et al. FOOD MICROBIOLOGY
- Alternative Methods to SO2 for Microbiological Stabilization of Wine
- (2019) Maria Tiziana Lisanti et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study
- (2019) Florian Bahut et al. FOOD RESEARCH INTERNATIONAL
- Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains
- (2019) Antonio de Anchieta Câmara et al. FOOD RESEARCH INTERNATIONAL
- Influence of Glutathione on Yeast Fermentation Efficiency under Copper Stress
- (2019) Sabrina Zimdars et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Anhydrobiosis in yeasts: Glutathione synthesis by yeast Ogataea (Hansenula) polymorpha cells after their dehydration-rehydration
- (2019) Olena Kurylenko et al. JOURNAL OF BIOTECHNOLOGY
- Tasting the terroir of wine yeast innovation
- (2019) I S Pretorius FEMS YEAST RESEARCH
- Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy
- (2019) Renato L. Binati et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production
- (2018) Tommaso Bonciani et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Validation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production
- (2018) Esther Gamero-Sandemetrio et al. Innovative Food Science & Emerging Technologies
- The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide
- (2018) Andrew C. Clark et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Anhydrobiosis in yeast: Glutathione overproduction improves resistance to dehydration of a recombinant Ogataea (Hansenula) polymorpha strain
- (2018) Diana Kulikova-Borovikova et al. PROCESS BIOCHEMISTRY
- Glutathione: subcellular distribution and membrane transport
- (2018) Julian Oestreicher et al. Biochemistry and Cell Biology
- Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider
- (2018) Da-Hye Kim et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis
- (2018) Antonio de Anchieta Câmara et al. FOOD MICROBIOLOGY
- Great diversity among commercial inactive dry-yeast based products
- (2017) Remigio López-Solís et al. FOOD CHEMISTRY
- Impact of pre-fermentative maceration and yeast strain along with glutathione and SO 2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging
- (2017) Marina Tomašević et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Microbial production of glutathione
- (2017) Maximilian Schmacht et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Genetic variation and expression changes associated with molybdate resistance from a glutathione producing wine strain of Saccharomyces cerevisiae
- (2017) Francesco Mezzetti et al. PLoS One
- Impact of Pressing Conditions on the Phenolic Composition, Radical Scavenging Activity and Glutathione Content of Brazilian Vitis vinifera White Wines and Evolution During Bottle Ageing
- (2016) Nayla E. Ferreira-Lima et al. Food and Bioprocess Technology
- Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma
- (2016) Katja Šuklje et al. FOOD CHEMISTRY
- Protective role of glutathione addition against wine-related stress in Oenococcus oeni
- (2016) Mar Margalef-Català et al. FOOD RESEARCH INTERNATIONAL
- Biotechnological impact of stress response on wine yeast
- (2016) E. Matallana et al. LETTERS IN APPLIED MICROBIOLOGY
- Application of anhydrobiosis and dehydration of yeasts for non-conventional biotechnological goals
- (2016) Alexander Rapoport et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes
- (2015) A. Pons et al. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts
- (2015) J.J. Rodríguez-Bencomo et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Enhanced glutathione production by evolutionary engineering ofSaccharomyces cerevisiaestrains
- (2015) Anett Patzschke et al. Biotechnology Journal
- Antioxidant properties of different products and additives in white wine
- (2015) Piergiorgio Comuzzo et al. FOOD CHEMISTRY
- Yeast biomass, an optimised product with myriad applications in the food industry
- (2015) Roberto Pérez-Torrado et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Enhanced glutathione production by evolutionary engineering ofSaccharomyces cerevisiaestrains
- (2015) Anett Patzschke et al. Biotechnology Journal
- Impact of Glutathione-Enriched Inactive Dry Yeast Preparations on the Stability of Terpenes during Model Wine Aging
- (2014) Juan José Rodríguez-Bencomo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine
- (2013) E.C. Kritzinger et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered
- (2013) Neil P. Jolly et al. FEMS YEAST RESEARCH
- Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines
- (2013) I. Andújar-Ortiz et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Engineering glutathione biosynthesis of Saccharomyces cerevisiae increases robustness to inhibitors in pretreated lignocellulosic materials
- (2013) Magnus Ask et al. Microbial Cell Factories
- Role of Glutathione in Winemaking: A Review
- (2012) Engela C. Kritzinger et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- YAP1 over-expression in Saccharomyces cerevisiae enhances glutathione accumulation at its biosynthesis and substrate availability levels
- (2011) Kerti Orumets et al. Biotechnology Journal
- Optimization of glutathione production in batch and fed-batch cultures by the wild-type and recombinant strains of the methylotrophic yeast Hansenula polymorpha DL-1
- (2011) Vira M Ubiyvovk et al. BMC BIOTECHNOLOGY
- Evolutionary engineering of Saccharomyces cerevisiae for improved industrially important properties
- (2011) Z. Petek Çakar et al. FEMS YEAST RESEARCH
- Reversed-Phase High-Performance Liquid Chromatography–Fluorescence Detection for the Analysis of Glutathione and Its Precursor γ-Glutamyl Cysteine in Wines and Model Wines Supplemented with Oenological Inactive Dry Yeast Preparations
- (2011) Inmaculada Andujar-Ortiz et al. Food Analytical Methods
- The Response to Heat Shock and Oxidative Stress in Saccharomyces cerevisiae
- (2011) K. A. Morano et al. GENETICS
- Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen
- (2011) Maurizio Ugliano et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Identification and characterization of genes involved in glutathione production in yeast
- (2011) Takahiro Suzuki et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Gex1 is a yeast glutathione exchanger that interferes with pH and redox homeostasis
- (2011) Manel Dhaoui et al. MOLECULAR BIOLOGY OF THE CELL
- The role of transmembrane domain 9 in substrate recognition by the fungal high-affinity glutathione transporters
- (2010) Anil Thakur et al. BIOCHEMICAL JOURNAL
- Influence of Juice Pressing Conditions on Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon blanc Microferments
- (2010) Parimal Patel et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Improved glutathione production by gene expression in Pichia pastoris
- (2009) Liwen Fei et al. BIOPROCESS AND BIOSYSTEMS ENGINEERING
- Dug1p Is a Cys-Gly Peptidase of the γ-Glutamyl Cycle ofSaccharomyces cerevisiaeand Represents a Novel Family of Cys-Gly Peptidases
- (2009) Hardeep Kaur et al. JOURNAL OF BIOLOGICAL CHEMISTRY
- Redox control and oxidative stress in yeast cells
- (2008) Enrique Herrero et al. BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search