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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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Genomic Adaptations of Saccharomyces Genus to Wine Niche

Microorganisms (Basel), 2022-09, Vol.10 (9), p.1811

2022

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Sulfur dioxide resistance in Saccharomyces cerevisiae : beyond SSU1

Microbial cell, 2019-11, Vol.6 (12), p.527-530

2019

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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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Metabolic engineering of Saccharomyces cerevisiae for hydroxytyrosol overproduction directly from glucose

Microbial biotechnology, 2022-05, Vol.15 (5), p.1499-1510

2022

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Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties

Microbial biotechnology, 2022-08, Vol.15 (8), p.2266-2280

2022

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The Role of the PAA1 Gene on Melatonin Biosynthesis in Saccharomyces cerevisiae : A Search of New Arylalkylamine N -Acetyltransferases

Microorganisms (Basel), 2023-04, Vol.11 (5), p.1115

2023

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Overproduction of hydroxytyrosol in Saccharomyces cerevisiae by heterologous overexpression of the Escherichia coli 4-hydroxyphenylacetate 3-monooxygenase

Food chemistry, 2020-03, Vol.308, p.125646-125646, Article 125646

2020

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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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Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations

Food microbiology, 2021-08, Vol.97, p.103763-103763, Article 103763

2021

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Genome-wide effect of non-optimal temperatures under anaerobic conditions on gene expression in Saccharomyces cerevisiae

Genomics (San Diego, Calif.), 2022-07, Vol.114 (4), p.110386-110386, Article 110386

2022

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Effect of low temperature upon vitality of Saccharomyces cerevisiae phospholipid mutants

Yeast (Chichester, England), 2012-10, Vol.29 (10), p.443-452

2012

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Population dynamics of acetic acid bacteria during traditional wine vinegar production

International journal of food microbiology, 2010-03, Vol.138 (1), p.130-136

2010

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Mechanisms of Yeast Adaptation to Wine Fermentations

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

Sá-Correia, Isabel

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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Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth

Applied microbiology and biotechnology, 2016-04, Vol.100 (7), p.3255-3265

2016

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Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

Food microbiology, 2012-08, Vol.31 (1), p.25-32

2012

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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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Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies

International journal of food microbiology, 2014-02, Vol.171, p.129-135

2014

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The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

Applied and Environmental Microbiology, 2014-01, Vol.80 (2), p.704-713

2014

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

FEMS yeast research, 2006-12, Vol.6 (8), p.1167-1183

2006

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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

Genomic Adaptations of Saccharomyces Genus to Wine Niche

Sulfur dioxide resistance in Saccharomyces cerevisiae : beyond SSU1

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

Metabolic engineering of Saccharomyces cerevisiae for hydroxytyrosol overproduction directly from glucose

Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties

The Role of the PAA1 Gene on Melatonin Biosynthesis in Saccharomyces cerevisiae : A Search of New Arylalkylamine N -Acetyltransferases

Overproduction of hydroxytyrosol in Saccharomyces cerevisiae by heterologous overexpression of the Escherichia coli 4-hydroxyphenylacetate 3-monooxygenase

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

Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations

Genome-wide effect of non-optimal temperatures under anaerobic conditions on gene expression in Saccharomyces cerevisiae

Effect of low temperature upon vitality of Saccharomyces cerevisiae phospholipid mutants

Population dynamics of acetic acid bacteria during traditional wine vinegar production

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

Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

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

Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies

The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

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

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