Differences in the Management of Intracellular Redox State between Wine Yeast Species Dictate Their Fermentation Performances and Metabolite Production-Reference-Cited by-同舟云学术

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Differences in the Management of Intracellular Redox State between Wine Yeast Species Dictate Their Fermentation Performances and Metabolite Production

Published:2023 Issue: Volume: Page:
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Author:

Tyibilika Viwe,Setati Mathabatha E.,Bloem Audrey,Divol Benoit,Camarasa Carole

Publisher

Elsevier BV

Reference88 articles.

1. Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation;E Albers;Appl. Environ. Microbiol,1996

2. Anaerobic redox balance and nitrogen metabolism in Saccharomyces cerevisiae;E Albers;Recent Dev. Microbiol,1998

3. Deciphering the Molecular Basis of Wine Yeast Fermentation Traits Using a Combined Genetic and Genomic Approach;C Ambroset;G3 Genes|Genomes|Genetics,2011

4. Yeast and the victorian brewers: incidents and personalities in the search for the true ferment;R G Anderson;J. Inst. Brew,1989

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