Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression ofDUR3for ethyl carbamate elimination

Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain

(2014) Dianhui Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation of a haploid from an industrial Chinese rice wine yeast for metabolic engineering manipulation

(2013) Dianhui Wu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages

(2013) Xinrui Zhao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nitrogen regulation involved in the accumulation of urea inSaccharomyces cerevisiae

(2013) Xinrui Zhao et al.   YEAST

A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China

(2011) Pinggu Wu et al.   FOOD CONTROL

Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine

(2010) M.S. Dahabieh et al.   JOURNAL OF APPLIED MICROBIOLOGY

Dur3 is the major urea transporter in Candida albicans and is co-regulated with the urea amidolyase Dur1,2

(2010) D. H. M. L. P. Navarathna et al.   MICROBIOLOGY-SGM

Ethanol production from xylose in engineered Saccharomyces cerevisiae strains: current state and perspectives

(2009) Akinori Matsushika et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Ethyl carbamate in foods and beverages: a review

(2008) J. V. Weber et al.   Environmental Chemistry Letters