Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

Published:2015-07 Issue: Volume:178 Page:208-211
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guo Xuewu,Guan Xiangyu^ORCID,Wang Yazhou,Li Lina,Wu Deguang,Chen Yefu,Pei Huadong,Xiao Dongguang

Funder

Ministry of Education of China

National High Technology Research and Development Program of China

National Science and Technology Support Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Formation of biogenic amines as criteria for the selection of wine yeasts;Caruso;World Journal of Microbiology & Biotechnology,2002

2. Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking;Costantini;Journal of Agriculture and Food Chemistry,2009

3. Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples;Gómez-Alonso;Journal of Agriculture and Food Chemistry,2007

4. A second set of loxP marker cassettes for Cre-mediated multiple gene knockouts in budding yeast;Gueldener;Nucleic Acids Research,2002

5. Biogenic amines and their production by microorganisms in food;Halász;Trends in Food Science & Technology,1994

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modification of the second PEP4-allele facilitates an industrial Saccharomyces cerevisiae to tolerate tartaric acid stress;Research in Microbiology;2023-11

2. Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives;Comprehensive Reviews in Food Science and Food Safety;2023-10-12

3. The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review;Critical Reviews in Food Science and Nutrition;2023-09-19

4. PEP4-Allele Modification Provides an Industrial Brewing Yeast with Malate Stress Tolerance;Fermentation;2023-04-14

5. Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation;Food Microbiology;2022-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3