Analysis of Key Genes Responsible for Low Urea Production in Saccharomyces cerevisiae JH301

Guidance document on the use of whole genome sequencing (WGS) for source tracking from a food industry perspective

(2021) Leen Baert et al.   FOOD CONTROL

Application of bamboo leaves extract to Chinese yellow rice wine brewing for ethyl carbamate regulation and its mitigation mechanism

(2020) Wanyi Zhou et al.   FOOD CHEMISTRY

Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

(2020) Zhangcheng Liang et al.   FOOD MICROBIOLOGY

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

(2020) Zhang-Cheng Liang et al.   FOOD RESEARCH INTERNATIONAL

Food-grade expression of an iron-containing acid urease in Bacillus subtilis

(2019) Qingtao Liu et al.   JOURNAL OF BIOTECHNOLOGY

Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine

(2019) Zhangcheng Liang et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Ice-bath assisted sodium hydroxide purification coupled with GC–MS/MS analysis for simultaneous quantification of ethyl carbamate and 12 N-nitrosoamines in yellow rice wine and beer

(2019) Yanping Xian et al.   FOOD CHEMISTRY

Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production

(2018) Weiping Zhang et al.   DNA RESEARCH

Ethyl carbamate: An emerging food and environmental toxicant

(2018) Vemana Gowd et al.   FOOD CHEMISTRY

Complete genomic and transcriptional landscape analysis using third-generation sequencing: a case study of Saccharomyces cerevisiae CEN.PK113-7D

(2018) Piroon Jenjaroenpun et al.   NUCLEIC ACIDS RESEARCH

Evaluation of ethyl carbamate formation in Luzhou-flavor spirit during distillation and storage processes

(2018) Fang Fang et al.   Food Bioscience

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD MICROBIOLOGY

Characteristics of refold acid urease immobilized covalently by graphene oxide-chitosan composite beads

(2018) Liu Yang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD RESEARCH INTERNATIONAL

Genome Analysis of the Yeast M14, an Industrial Brewing Yeast Strain Widely Used in China

(2018) Chunfeng Liu et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Effect of gallic and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing

(2017) Wanyi Zhou et al.   FOOD CHEMISTRY

Identification and quantification of ethyl carbamate occurring in urea complexation processes commonly utilized for polyunsaturated fatty acid concentration

(2017) Luis Vázquez et al.   FOOD CHEMISTRY

Simultaneous determination of ethyl carbamate and urea in Korean rice wine by ultra-performance liquid chromatography coupled with mass spectrometric detection

(2017) Gyeong-hweon Lee et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Breeding of a non-urea-producing sake yeast carrying a FAS2 mutation

(2017) Takashi Kuribayashi et al.   MYCOSCIENCE

The overexpression ofDUR1,2and deletion ofCAR1in an industrialSaccharomyces cerevisiaestrain and effects on nitrogen catabolite repression in Chinese rice wine production

(2016) Dianhui Wu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Coming of age: ten years of next-generation sequencing technologies

(2016) Sara Goodwin et al.   NATURE REVIEWS GENETICS

Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods

(2015) Xu-Cong Lv et al.   FOOD CONTROL

Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals

(2014) Zhihua Jiao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Genomic Evolution of Saccharomyces cerevisiae under Chinese Rice Wine Fermentation

(2014) Yudong Li et al.   Genome Biology and Evolution

Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain

(2014) Dianhui Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular diagnosis in vascular Ehlers-Danlos syndrome predicts pattern of arterial involvement and outcomes

(2014) Sherene Shalhub et al.   JOURNAL OF VASCULAR SURGERY

Regulation of arginine acquisition and virulence gene expression in the human pathogenStreptococcus pneumoniaeby transcription regulators ArgR1 and AhrC.

(2013) Tomas G. Kloosterman et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Unsuspected pathway of the allosteric transition in hemoglobin

(2011) S. Fischer et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Use of specific PCR primers to identify three important industrial species of Saccharomyces genus: Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces pastorianus

(2010) G.V. De Melo Pereira et al.   LETTERS IN APPLIED MICROBIOLOGY

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

(2009) Whasley Ferreira Duarte et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY