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

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

(2015) Jiri Stribny et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A High-Definition View of Functional Genetic Variation from Natural Yeast Genomes

(2014) Anders Bergström et al.   MOLECULAR BIOLOGY AND EVOLUTION

Functional analysis and transcriptional regulation of two orthologs ofARO10, encoding broad-substrate-specificity 2-oxo-acid decarboxylases, in the brewing yeastSaccharomyces pastorianusCBS1483

(2013) Irina Bolat et al.   FEMS YEAST RESEARCH

Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures

(2013) A. Gamero et al.   JOURNAL OF APPLIED MICROBIOLOGY

Substrate Specificity of Thiamine Pyrophosphate-Dependent 2-Oxo-Acid Decarboxylases in Saccharomyces cerevisiae

(2012) Gabriele Romagnoli et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids

(2011) Amparo Gamero et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Wine flavor and aroma

(2011) Gustav Styger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods

(2011) K. Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Saccharomyces Genome Database: the genomics resource of budding yeast

(2011) J. M. Cherry et al.   NUCLEIC ACIDS RESEARCH

Population genomics of domestic and wild yeasts

(2009) Gianni Liti et al.   NATURE

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

Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii

(2008) Helmut Gangl et al.   New Biotechnology