Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation

Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation

(2017) Wei Li et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Metabolically engineered Saccharomyces cerevisiae for enhanced isoamyl alcohol production

(2016) Jifeng Yuan et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Metabolically engineered Saccharomyces cerevisiae for branched-chain ester productions

(2016) Jifeng Yuan et al.   JOURNAL OF BIOTECHNOLOGY

Engineering the leucine biosynthetic pathway for isoamyl alcohol overproduction in Saccharomyces cerevisiae

(2016) Jifeng Yuan et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development

(2016) Jiri Stribny et al.   Microbial Cell Factories

Metabolic engineering of a synergistic pathway for n-butanol production in Saccharomyces cerevisiae

(2016) Shuobo Shi et al.   Scientific Reports

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

(2015) Qun Wu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Metabolic engineering of Saccharomyces cerevisiae for the production of isobutanol and 3-methyl-1-butanol

(2014) Seong-Hee Park et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Combinatorial Assembly of Large Biochemical Pathways into Yeast Chromosomes for Improved Production of Value-added Compounds

(2014) Jifeng Yuan et al.   ACS Synthetic Biology

Characteristics of traditional Chinese shanlan wine fermentation

(2013) Dongsheng Yang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

(2013) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Construction of recombinant industrial brewer’s yeast with lower diacetyl production and proteinase A activity

(2012) Jun Lu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Genetic engineering to enhance the Ehrlich pathway and alter carbon flux for increased isobutanol production from glucose by Saccharomyces cerevisiae

(2012) Takashi Kondo et al.   JOURNAL OF BIOTECHNOLOGY

Daqu- A Traditional Chinese Liquor Fermentation Starter

(2012) Xiao-Wei Zheng et al.   JOURNAL OF THE INSTITUTE OF BREWING

Increased isobutanol production in Saccharomyces cerevisiae by overexpression of genes in valine metabolism

(2011) Xiao Chen et al.   Biotechnology for Biofuels

Beer Volatile Compounds and Their Application to Low-Malt Beer Fermentation

(2008) Michiko Kobayashi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

(2008) Chang-lu Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY