Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

(2013) A. Contreras et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Evolution of quality parameters during red wine dealcoholization by osmotic distillation

(2013) Loredana Liguori et al.   FOOD CHEMISTRY

Genetic manipulation of longevity-related genes as a tool to regulate yeast life span and metabolite production during winemaking

(2013) Helena Orozco et al.   Microbial Cell Factories

Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

(2012) C. Varela et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production

(2011) D. R. Kutyna et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Adaptation of Saccharomyces cerevisiae to saline stress through laboratory evolution

(2011) R. DHAR et al.   JOURNAL OF EVOLUTIONARY BIOLOGY

Production Technologies for Reduced Alcoholic Wines

(2011) Leigh M. Schmidtke et al.   JOURNAL OF FOOD SCIENCE

Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway

(2011) Axelle Cadière et al.   METABOLIC ENGINEERING

Adaptation and Evolutionary Rescue in Metapopulations Experiencing Environmental Deterioration

(2011) G. Bell et al.   SCIENCE

Reciprocal Sign Epistasis between Frequently Experimentally Evolved Adaptive Mutations Causes a Rugged Fitness Landscape

(2011) Daniel J. Kvitek et al.   PLoS Genetics

Haploids adapt faster than diploids across a range of environments

(2010) A. C. GERSTEIN et al.   JOURNAL OF EVOLUTIONARY BIOLOGY

Microbiological approaches to lowering ethanol concentration in wine

(2010) Dariusz R. Kutyna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Engineering of 2,3-Butanediol Dehydrogenase To Reduce Acetoin Formation by Glycerol-Overproducing, Low-Alcohol Saccharomyces cerevisiae

(2009) M. Ehsani et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Generation and characterisation of stable ethanol-tolerant mutants of Saccharomyces cerevisiae

(2009) Dragana Stanley et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Correlation between TCA cycle flux and glucose uptake rate during respiro-fermentative growth of Saccharomyces cerevisiae

(2009) J. Heyland et al.   MICROBIOLOGY-SGM

Adaptive evolution of baker's yeast in a dough-like environment enhances freeze and salinity tolerance

(2009) Jaime Aguilera et al.   Microbial Biotechnology

Tor1/Sch9-Regulated Carbon Source Substitution Is as Effective as Calorie Restriction in Life Span Extension

(2009) Min Wei et al.   PLoS Genetics

Novel Evolutionary Engineering Approach for Accelerated Utilization of Glucose, Xylose, and Arabinose Mixtures by Engineered Saccharomyces cerevisiae Strains

(2008) H. W. Wisselink et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The malate-aspartate NADH shuttle components are novel metabolic longevity regulators required for calorie restriction-mediated life span extension in yeast

(2008) E. Easlon et al.   GENES & DEVELOPMENT