Metabolic flux analysis during the exponential growth phase of Saccharomyces cerevisiae in wine fermentations (Q34964693)

5 August 2017

title

Metabolic flux analysis during the exponential growth phase of Saccharomyces cerevisiae in wine fermentations (English)

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5 August 2017

main subject

Saccharomyces cerevisiae

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Joan Albiol

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Ramon Gonzalez

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Pau Ferrer

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Manuel Quirós

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5 August 2017

Rubén Martínez-Moreno

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5 August 2017

Pilar Morales

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5 August 2017

Felícitas Vázquez-Lima

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5 August 2017

Antonio Barreiro-Vázquez

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5 August 2017

language of work or name

English

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publication date

13 August 2013

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5 August 2017

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5 August 2017

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5 August 2017

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5 August 2017

page(s)

e71909

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Creative Commons Attribution 4.0 International

5 August 2017

start time

13 August 2013

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April 2022 Public Data File from Crossref

copyrighted

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cites work

Sequential use of nitrogen compounds by Saccharomyces cerevisiae during wine fermentation: a model based on kinetic and regulation characteristics of nitrogen permeases

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Expanding a dynamic flux balance model of yeast fermentation to genome-scale

8 July 2018

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Macromolecular and elemental composition analysis and extracellular metabolite balances of Pichia pastoris growing at different oxygen levels.

8 July 2018

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Growth temperature exerts differential physiological and transcriptional responses in laboratory and wine strains of Saccharomyces cerevisiae

8 July 2018

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8 July 2018

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8 July 2018

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8 July 2018

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Upregulation of ALD3 and GPD1 in Saccharomyces cerevisiae during Icewine fermentation

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Stoichiometry and compartmentation of NADH metabolism inSaccharomyces cerevisiae

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

21 January 2018

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Climate Change and Global Wine Quality

26 October 2018

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Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source

21 January 2018

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Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

21 January 2018

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Simultaneous HPLC Analysis of Biogenic Amines, Amino Acids, and Ammonium Ion as Aminoenone Derivatives in Wine and Beer Samples

21 January 2018

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Yeast and bacterial modulation of wine aroma and flavour

21 January 2018

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Use of a continuous multistage bioreactor to mimic winemaking fermentation

21 January 2018

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12 December 2020

Distribution of 14C-labelled carbon from glucose and glutamate during anaerobic growth of Saccharomyces cerevisiae

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12 December 2020

Physiological effects of nitrogen starvation in an anaerobic batch culture of Saccharomyces cerevisiae

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12 December 2020

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

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12 December 2020

10.1371/JOURNAL.PONE.0071909

Identifiers

DOI

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5 August 2017

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5 August 2017

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