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Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements

Journal of agricultural and food chemistry, 2021-06, Vol.69 (21), p.6022-6031

2021

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Differential proteomic analysis by SWATH-MS unravels the most dominant mechanisms underlying yeast adaptation to non-optimal temperatures under anaerobic conditions

Scientific reports, 2020-12, Vol.10 (1), p.22329-22329, Article 22329

2020

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Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine Yeast Saccharomyces cerevisiae

Foods, 2024-08, Vol.13 (16), p.2522

2024

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GTR1 Affects Nitrogen Consumption and TORC1 Activity in Saccharomyces cerevisiae Under Fermentation Conditions

Frontiers in genetics, 2020-05, Vol.11, p.519-519

2020

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Valorization of Sugarcane Vinasse and Crude Glycerol for Single-Cell Oils Production by Rhodotorula glutinis R4: A Preliminary Approach to the Integration of Biofuels Industries for Sustainable Biodiesel Feedstock

Fermentation (Basel), 2024-04, Vol.10 (4), p.178

2024

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Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

Microorganisms (Basel), 2020-06, Vol.8 (6), p.904

2020

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Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature

PloS one, 2013-03, Vol.8 (3), p.e60135-e60135

2013

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Mechanisms of Yeast Adaptation to Wine Fermentations

Yeasts in Biotechnology and Human Health, 2019, Vol.58, p.37-59

2019

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Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations

BMC genomics, 2014-06, Vol.15 (1), p.432-432, Article 432

2014

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Selection and subsequent physiological characterization of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures

Biotechnology reports (Amsterdam, Netherlands), 2020-06, Vol.26, p.e00462-e00462, Article e00462

2020

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Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature

European food research & technology, 2011-03, Vol.232 (3), p.517-527

2011

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Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions

Frontiers in bioengineering and biotechnology, 2020-03, Vol.8, p.129-129

2020

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The potential role of yeasts in the mitigation of health issues related to beer consumption

Critical reviews in food science and nutrition, 2024, Vol.64 (10), p.3059-3074

2024

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Effect of deletion and overexpression of tryptophan metabolism genes on growth and fermentation capacity at low temperature in wine yeast

Biotechnology progress, 2014-07, Vol.30 (4), p.776-783

2014

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Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations

BMC genomics, 2014-12, Vol.15 (1), p.1059-1059, Article 1059

2014

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Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation

BMC genomics, 2015-07, Vol.16 (1), p.537, Article 537

2015

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Genomic Adaptations of ISaccharomyces/I Genus to Wine Niche

Microorganisms (Basel), 2022-09, Vol.10 (9)

2022

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Valorization of Sugarcane Vinasse and Crude Glycerol for Single-Cell Oils Production by IRhodotorula glutinis/I R4: A Preliminary Approach to the Integration of Biofuels Industries for Sustainable Biodiesel Feedstock

Fermentation (Basel), 2024-04, Vol.10 (4)

2024

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The Role of the IPAA1/I Gene on Melatonin Biosynthesis in ISaccharomyces cerevisiae/I: A Search of New Arylalkylamine IN/I-Acetyltransferases

Microorganisms (Basel), 2023-04, Vol.11 (5)

2023

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Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast

Applied microbiology and biotechnology, 2005-02, Vol.66 (5), p.560-566

2005

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Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking [version 3; peer review: 2 approved]

F1000 research, 2017, Vol.6, p.679

2017

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iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation

Journal of proteomics, 2016-09, Vol.146, p.70-79

2016

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Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts

European food research & technology, 2019-08, Vol.245 (8), p.1553-1560

2019

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Effect of Organic Acids and Nitrogen Source on Alcoholic Fermentation: Study of Their Buffering Capacity

Journal of agricultural and food chemistry, 2003-02, Vol.51 (4), p.916-922

2003

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Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

BioMed research international, 2014-01, Vol.2014 (2014), p.1-7

2014

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Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements

Differential proteomic analysis by SWATH-MS unravels the most dominant mechanisms underlying yeast adaptation to non-optimal temperatures under anaerobic conditions

Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine Yeast Saccharomyces cerevisiae

GTR1 Affects Nitrogen Consumption and TORC1 Activity in Saccharomyces cerevisiae Under Fermentation Conditions

Valorization of Sugarcane Vinasse and Crude Glycerol for Single-Cell Oils Production by Rhodotorula glutinis R4: A Preliminary Approach to the Integration of Biofuels Industries for Sustainable Biodiesel Feedstock

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature

Mechanisms of Yeast Adaptation to Wine Fermentations

Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations

Selection and subsequent physiological characterization of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures

Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature

Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions

The potential role of yeasts in the mitigation of health issues related to beer consumption

Effect of deletion and overexpression of tryptophan metabolism genes on growth and fermentation capacity at low temperature in wine yeast

Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations

Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation

Genomic Adaptations of ISaccharomyces/I Genus to Wine Niche

Valorization of Sugarcane Vinasse and Crude Glycerol for Single-Cell Oils Production by IRhodotorula glutinis/I R4: A Preliminary Approach to the Integration of Biofuels Industries for Sustainable Biodiesel Feedstock

The Role of the IPAA1/I Gene on Melatonin Biosynthesis in ISaccharomyces cerevisiae/I: A Search of New Arylalkylamine IN/I-Acetyltransferases

Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast

Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking [version 3; peer review: 2 approved]

iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation

Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts

Effect of Organic Acids and Nitrogen Source on Alcoholic Fermentation: Study of Their Buffering Capacity

Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

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