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Application Potential of Baijiu Non- Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.902597
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Increasing Yield of 2,3,5,6-Tetramethylpyrazine in Baijiu Through Saccharomyces cerevisiae Metabolic Engineering.
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- Frontiers in Microbiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.596306
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Effect of the Deletion of Genes Related to Amino Acid Metabolism on the Production of Higher Alcohols by Saccharomyces cerevisiae.
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- BioMed Research International, 2020, p. 1, doi. 10.1155/2020/6802512
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Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation.
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- European Food Research & Technology, 2020, v. 246, n. 3, p. 563, doi. 10.1007/s00217-019-03422-w
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- Article
Construction of industrial baker's yeast with high level of cAMP.
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- Journal of Food Biochemistry, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfbc.12846
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Modulating acetate ester and higher alcohol production in Saccharomyces cerevisiae through the cofactor engineering.
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- Journal of Industrial Microbiology & Biotechnology, 2019, v. 46, n. 7, p. 1003, doi. 10.1007/s10295-019-02176-4
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Identification by comparative transcriptomics of core regulatory genes for higher alcohol production in a top-fermenting yeast at different temperatures in beer fermentation.
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- Applied Microbiology & Biotechnology, 2019, v. 103, n. 12, p. 4917, doi. 10.1007/s00253-019-09807-x
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Improved xylose tolerance and 2,3-butanediol production of Klebsiella pneumoniae by directed evolution of rpoD and the mechanisms revealed by transcriptomics.
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- Biotechnology for Biofuels, 2018, v. 11, n. 1, p. N.PAG, doi. 10.1186/s13068-018-1312-8
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Overexpression of SNF4 and deletions of REG1- and REG2-enhanced maltose metabolism and leavening ability of baker’s yeast in lean dough.
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- Journal of Industrial Microbiology & Biotechnology, 2018, v. 45, n. 9, p. 827, doi. 10.1007/s10295-018-2058-9
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Gradual enhancement of ethyl acetate production through promoter engineering in chinese liquor yeast strains.
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- Biotechnology Progress, 2018, v. 34, n. 2, p. 328, doi. 10.1002/btpr.2605
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Overexpression of different alcohol acetyltransferase genes with <italic>BAT2</italic> deletion in <italic>Saccharomyces cerevisiae</italic> affects acetate esters and higher alcohols.
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- European Food Research & Technology, 2018, v. 244, n. 3, p. 555, doi. 10.1007/s00217-017-2977-0
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Genetic engineering to alter carbon flux for various higher alcohol productions by <italic>Saccharomyces cerevisiae</italic> for Chinese Baijiu fermentation.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 4, p. 1783, doi. 10.1007/s00253-017-8715-5
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Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation.
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- Journal of Industrial Microbiology & Biotechnology, 2017, v. 44, n. 6, p. 949, doi. 10.1007/s10295-017-1907-2
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- Article
Reduced production of diacetyl by overexpressing BDH2 gene and ILV5 gene in yeast of the lager brewers with one ILV2 allelic gene deleted.
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- Journal of Industrial Microbiology & Biotechnology, 2017, v. 44, n. 3, p. 397, doi. 10.1007/s10295-017-1903-6
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Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough.
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- Applied Microbiology & Biotechnology, 2016, v. 100, n. 14, p. 6375, doi. 10.1007/s00253-016-7449-0
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- Article
Diacetyl content reduction in industrial brewer's yeast through ILV2 disruption and BDH1 expression.
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- European Food Research & Technology, 2016, v. 242, n. 6, p. 919, doi. 10.1007/s00217-015-2598-4
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- Article
Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae.
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- Journal of Industrial Microbiology & Biotechnology, 2016, v. 43, n. 5, p. 671, doi. 10.1007/s10295-016-1737-7
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- Article
Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough.
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- World Journal of Microbiology & Biotechnology, 2015, v. 31, n. 8, p. 1241, doi. 10.1007/s11274-015-1874-6
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- Article
A genetic transformation protocol for the xylose-fermenting yeast Spathaspora passalidarum.
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- Engineering in Life Sciences, 2015, v. 15, n. 5, p. 550, doi. 10.1002/elsc.201400232
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Enhanced leavening ability of baker's yeast by overexpression of SNR84 with PGM2 deletion.
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- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 6, p. 939, doi. 10.1007/s10295-015-1618-5
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Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases.
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- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 4, p. 617, doi. 10.1007/s10295-015-1583-z
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Enhanced production of 2,3-butanediol by overexpressing acetolactate synthase and acetoin reductase in Klebsiella pneumoniae.
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- Biotechnology & Applied Biochemistry, 2014, v. 61, n. 6, p. 707, doi. 10.1002/bab.1217
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- Article
Optimization of 2,3-butanediol production by Enterobacter cloacae in simultaneous saccharification and fermentation of corncob residue.
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- Biotechnology & Applied Biochemistry, 2014, v. 61, n. 5, p. 501, doi. 10.1002/bab.1198
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Optimization of synthetic pathway and fermentation process of yeast cell factories for production of oleanoic acid.
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- China Journal of Chinese Materia Medica, 2014, v. 39, n. 14, p. 2640, doi. 10.4268/cjcmm20141410
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Increased esters and decreased higher alcohols production by engineered brewer's yeast strains.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1009, doi. 10.1007/s00217-013-1966-1
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- Article
Effects of overexpression of the alcohol acetyltransferase-encoding gene ATF1 and disruption of the esterase-encoding gene IAH1 on the flavour profiles of Chinese yellow rice wine.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 12, p. 2590, doi. 10.1111/j.1365-2621.2012.03140.x
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STUDY OF SUPERCONDUCTING Y-BA-CU-O THIN FILMS WITH ZERO RESISTANCE TEMPERATURE AT 77K.
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- International Journal of Modern Physics B: Condensed Matter Physics; Statistical Physics; Applied Physics, 1987, v. 1, n. 2, p. 571, doi. 10.1142/S021797928700089X
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