Effects on Cell Membrane Integrity of Pichia anomala by the Accumulating Excessive Reactive Oxygen Species under Ethanol Stress

Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu

(2021) Yanru Chen et al.   Frontiers in Microbiology

Metabolic Engineering of Saccharomyces cerevisiae for Ethyl Acetate Biosynthesis

(2021) Wenqi Shi et al.   ACS Synthetic Biology

Analysis of microbial community, physiochemical indices and volatile compounds of Chinese Te ‐flavour Baijiu Daqu produced in different seasons

(2021) Gui‐Ming Fu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metabonomic analysis reveals enhanced growth and ethanol production of brewer's yeast by wheat gluten hydrolysates and potassium supplementation

(2021) Xiaofan Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

(2021) Chunfeng Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation

(2020) Nan Deng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Construction of lactic acid-tolerant Saccharomyces cerevisiae by using CRISPR-Cas-mediated genome evolution for efficient d-lactic acid production

(2020) Ryosuke Mitsui et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Astaxanthin overproduction and proteomic analysis of Phaffia rhodozyma under the oxidative stress induced by TiO2

(2020) Jing Zhang et al.   BIORESOURCE TECHNOLOGY

Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds

(2020) M.N. Larroque et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Kluyveromyces marxianus developing ethanol tolerance during adaptive evolution with significant improvements of multiple pathways

(2019) Wenjuan Mo et al.   Biotechnology for Biofuels

Transcriptomic and proteomic effects of (-)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3”Me) treatment on ethanol-stressed Saccharomyces cerevisiae cells

(2019) Yuhui Chen et al.   FOOD RESEARCH INTERNATIONAL

Effect of trisodium phosphate treatment on black spot of apple fruit and the roles of anti-oxidative enzymes

(2019) Yonghong Ge et al.   PHYSIOLOGICAL AND MOLECULAR PLANT PATHOLOGY

Integrated transcriptomic and proteomic analysis of the ethanol stress response in Saccharomyces cerevisiae Sc131

(2019) Ruoyun Li et al.   Journal of Proteomics

Proline Increases Pigment Production to Improve Oxidative Stress Tolerance and Biocontrol Ability of Metschnikowia citriensis

(2019) Ye Liu et al.   Frontiers in Microbiology

Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains

(2019) Antonio de Anchieta Câmara et al.   FOOD RESEARCH INTERNATIONAL

Synergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae

(2019) Boqin Zhang et al.   PROCESS BIOCHEMISTRY

Antifungal activity of ε-poly-L-lysine on Trichothecium roseum in vitro and its mechanisms

(2018) Meilin Wei et al.   PHYSIOLOGICAL AND MOLECULAR PLANT PATHOLOGY

Molecular and physiological basis of Saccharomyces cerevisiae tolerance to adverse lignocellulose-based process conditions

(2018) Joana T. Cunha et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of selenium on oxidative damage and antioxidant enzymes of eukaryotic cells: wine Saccharomyces cerevisiae

(2018) W. Talbi et al.   JOURNAL OF APPLIED MICROBIOLOGY

The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts

(2018) Jennifer Vázquez et al.   FOOD MICROBIOLOGY

Arsenic sulfide induces apoptosis and autophagy through the activation of ROS/JNK and suppression of Akt/mTOR signaling pathways in osteosarcoma

(2017) Gangyang Wang et al.   FREE RADICAL BIOLOGY AND MEDICINE

Induction of reactive oxygen species by diphenyl diselenide is preceded by changes in cell morphology and permeability in Saccharomyces cerevisiae

(2017) Leticia Selinger Galant et al.   FREE RADICAL RESEARCH

Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine

(2017) Xu-Cong Lv et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentative capacity of Kluyveromyces marxianus and Saccharomyces cerevisiae after oxidative stress

(2017) Melchor Arellano-Plaza et al.   JOURNAL OF THE INSTITUTE OF BREWING

Inhibiting effects of epsilon-poly-lysine (ε-PL) on Pencillium digitatum and its involved mechanism

(2017) Kewei Liu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques

(2015) K. M. Archana et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Engineering the robustness of Saccharomyces cerevisiae by introducing bifunctional glutathione synthase gene

(2015) Zhiqi Qiu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Anticancer effect of salidroside on A549 lung cancer cells through inhibition of oxidative stress and phospho-p38 expression

(2014) JUN WANG et al.   Oncology Letters

Relationship of trehalose accumulation with ethanol fermentation in industrial Saccharomyces cerevisiae yeast strains

(2013) Pin-Mei Wang et al.   BIORESOURCE TECHNOLOGY

Effect of fermentation on free and bound volatile compounds of orange juice

(2009) Gang Fan et al.   FLAVOUR AND FRAGRANCE JOURNAL

Impact of Innovative Controlled Atmosphere Storage Technologies and Postharvest Treatments on Volatile Compound Production in Cv. Pinova Apples

(2009) Antonio Raffo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differential importance of trehalose accumulation in Saccharomyces cerevisiae in response to various environmental stresses

(2009) Siraje Arif Mahmud et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

ROS accumulation and oxidative damage to cell structures in Saccharomyces cerevisiae wine strains during fermentation of high-sugar-containing medium

(2008) Sara Landolfo et al.   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS