Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid-Reference-Cited by-同舟云学术

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Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid

Published:2024-09 Issue: Volume:122 Page:104556
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Cai Wenqin,Wan Yin,Chen Yanru,Fan Haowei,Li Mengxiang,Wu Shengwen,Lin Pei,Zeng Tingting,Luo Huibo,Huang Dan,Fu Guiming^ORCID

Funder

State Key Laboratory of Food Science and Technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference48 articles.

1. A yeast cell cycle model integrating stress, signaling, and physiology;Adler;FEMS Yeast Res.,2022

2. Improved sake metabolic profile during fermentation due to increased mitochondrial pyruvate dissimilation;Agrimi;FEMS Yeast Res.,2014

3. Citric acid cycle and role of its intermediates in metabolism;Akram;Cell Biochem. Biophys.,2014

4. Transcriptome profiling brings new insights into the ethanol stress responses of Spathaspora passalidarum;Albuini;Appl. Microbiol. Biotechnol.,2023

5. Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques;Archana;J. Food Sci. Tech. Mys.,2015

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