Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach-Reference-Cited by-同舟云学术

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Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach

Published:2024-12 Issue: Volume:124 Page:104593
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Lu Yao,Qin Yi,Sun Yue,Joseph C.M. Lucy,Bisson Linda F.,Song Yuyang,Liu Yanlin

Publisher

Elsevier BV

Reference60 articles.

1. Flavour formation by amino acid catabolism;Ardo;Biotechnol. Adv.,2006

2. Effect of nitrogen addition during alcoholic fermentation on the final content of biogenic amines in wine;Bach;Ann. Microbiol.,2011

3. Amino acid uptake by wild and commercial yeasts in single fermentations and co-fermentations;Barrajon-Simancas;Food Chem.,2011

4. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Aust. J. Grape Wine Res.,2005

5. Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption;Beltran;J. Agric. Food Chem.,2005

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