Hydrogen sulphide production by Saccharomyces cerevisiae UCD 522 in a synthetic grape juice medium deficient of thiamin (vitamin B 1 ) and/or pyridoxine (vitamin B 6 )-Reference-Cited by-同舟云学术

Hydrogen sulphide production by Saccharomyces cerevisiae UCD 522 in a synthetic grape juice medium deficient of thiamin (vitamin B 1 ) and/or pyridoxine (vitamin B 6 )

Published:2019-10-09 Issue:5 Volume:69 Page:379-384
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Xing H.¹,Edwards C.G.¹^ORCID

Affiliation:

1. School of Food Science Washington State University Pullman WA USA

Funder

Washington State University

American Vineyard Foundation

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/lam.13217

Reference24 articles.

1. Functional genomic analysis of a commercial wine strain ofSaccharomyces cerevisiaeunder differing nitrogen conditions

2. Early thiamin assimilation by yeasts under enological conditions: Impact on alcoholic fermentation kinetics

3. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations

4. INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H2S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES

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3. Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release;FEMS Yeast Research;2023

4. Influence of Fermentation and Germination on Food Bioactives;Food Bioactive Ingredients;2022

5. Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomycescerevisiae Wine Strains;Fermentation;2021-10-01