Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress

Functional divergence in the proteins encoded by ARO80 from S. uvarum , S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

(2022) Sebastián M. Tapia et al.   Microbial Biotechnology

The same genetic regulation strategy produces inconsistent effects in different Saccharomyces cerevisiae strains for 2-phenylethanol production

(2022) Zhiwei Xu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Research progress of anti-environmental factor stress mechanism and anti-stress tolerance way of Saccharomyces cerevisiae during the brewing process

(2022) Yanru Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Daqu inoculated with Aspergillus niger and Saccharomyces cerevisiae on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing process of Chinese special‐flavor Baijiu

(2022) Guiming Fu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rapamycin enhanced the production of 2-phenylethanol during whole-cell bioconversion by yeast

(2022) Huili Xia et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation

(2022) Hongyu Zhao et al.   FOOD RESEARCH INTERNATIONAL

Enhanced flavour profiles through radicicol induced genomic variation in the lager yeasts, Saccharomyces pastorianus

(2022) Roberto de la Cerda Garcia‐Caro et al.   YEAST

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

(2022) Yanru Chen et al.   Foods

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

Effect of quorum-sensing molecule 2-phenylethanol and ARO genes on Saccharomyces cerevisiae biofilm

(2021) Deli Zhang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Improved aromatic alcohol production by strengthening the shikimate pathway in Saccharomyces cerevisiae

(2021) Linghuan Zhu et al.   PROCESS BIOCHEMISTRY

Enhancement of C6–C10 fatty acid ethyl esters production in Saccharomyces cerevisiae CA by metabolic engineering

(2021) Wenqi Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

(2021) Antonio G. Cordente et al.   MOLECULES

Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis

(2021) Ramón Sánchez et al.   FOOD CHEMISTRY

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

Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation

(2020) Ping Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Refactoring Ehrlich pathway for high-yield 2-phenylethanol production in Yarrowia lipolytica

(2020) Yang Gu et al.   ACS Synthetic Biology

A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors

(2020) Rocco Longo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor

(2020) Kaimin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolic engineering of Pichia pastoris for production of isopentanol (3-Methyl-1-butanol)

(2020) Wiparat Siripong et al.   ENZYME AND MICROBIAL TECHNOLOGY

Enhancement of 2-phenylethanol production by a wild-type Wickerhamomyces anomalus strain isolated from rice wine

(2020) Shufang Tian 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

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

(2020) Lihua Chen et al.   Food Science & Nutrition

Biological Conversion of Amino Acids to Higher Alcohols

(2019) Marwa M. El-Dalatony et al.   TRENDS IN BIOTECHNOLOGY

Effect of sodium nitroprusside treatment on shikimate and phenylpropanoid pathways of apple fruit

(2019) Yonghong Ge et al.   FOOD CHEMISTRY

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

(2018) Wei Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Optimized method for the quantification of pyruvic acid in onions by microplate reader and confirmation by high resolution mass spectra

(2018) Rita Metrani et al.   FOOD CHEMISTRY

Metabolic Engineering of Escherichia coli for Production of 2-Phenylethanol and 2-Phenylethyl Acetate from Glucose

(2018) Daoyi Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Metabolically engineered Saccharomyces cerevisiae for enhanced isoamyl alcohol production

(2016) Jifeng Yuan et al.   APPLIED MICROBIOLOGY AND 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

Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds byHanseniaspora vineaestrains

(2016) Valentina Martin et al.   YEAST

Improving 2-Phenylethanol Production via Ehrlich Pathway Using Genetic Engineered Saccharomyces cerevisiae Strains

(2015) Sheng Yin et al.   CURRENT MICROBIOLOGY

Establishment of a yeast platform strain for production of p- coumaric acid through metabolic engineering of aromatic amino acid biosynthesis

(2015) Angelica Rodriguez et al.   METABOLIC ENGINEERING

Metabolic Engineering of Escherichia coli for Production of 2-phenylethanol from Renewable Glucose

(2013) Zhen Kang et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Compartmentalization of metabolic pathways in yeast mitochondria improves the production of branched-chain alcohols

(2013) José L Avalos et al.   NATURE BIOTECHNOLOGY

A novel role for protein kinase Gcn2 in yeast tolerance to intracellular acid stress

(2011) Guillem Hueso et al.   BIOCHEMICAL JOURNAL

Saccharomyces cerevisiae Bat1 and Bat2 Aminotransferases Have Functionally Diverged from the Ancestral-Like Kluyveromyces lactis Orthologous Enzyme

(2011) Maritrini Colón et al.   PLoS One

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY