Adaptive Evolution of Saccharomyces cerevisiae with Enhanced Ethanol Tolerance for Chinese Rice Wine Fermentation

Adaptive Evolution of Saccharomyces cerevisiae in a Continuous and Closed Circulating Fermentation (CCCF) System Coupled with PDMS Membrane Pervaporation

(2013) Chun-yan Chen et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances and Developments in Strategies to Improve Strains of Saccharomyces cerevisiae and Processes to Obtain the Lignocellulosic Ethanol−A Review

(2012) C. Laluce et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

(2012) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

A Novel Strategy to Construct Yeast Saccharomyces cerevisiae Strains for Very High Gravity Fermentation

(2012) Xianglin Tao et al.   PLoS One

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

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

Evolutionary engineering of Saccharomyces cerevisiae for improved industrially important properties

(2011) Z. Petek Çakar et al.   FEMS YEAST RESEARCH

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

(2011) Axelle Cadière et al.   METABOLIC ENGINEERING

Mechanisms of ethanol tolerance in Saccharomyces cerevisiae

(2010) Menggen Ma et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

Effect of trehalose accumulation on response to saline stress inSaccharomyces cerevisiae

(2009) Siraje Arif Mahmud et al.   YEAST

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

(2009) Jaime Aguilera et al.   Microbial Biotechnology

Adaptation of Saccharomyces cerevisiae Cells to High Ethanol Concentration and Changes in Fatty Acid Composition of Membrane and Cell Size

(2008) Thai Nho Dinh et al.   PLoS One

Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity

(2007) Ilaria Mannazzu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

(2007) Gemma Beltran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY