Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation-Reference-Cited by-同舟云学术

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Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation

Published:2014-11-17 Issue:8 Volume:14 Page:1206-1222
ISSN:1567-1356
Container-title:FEMS Yeast Research
language:en
Short-container-title:FEMS Yeast Res

Author:

Pinu Farhana R.¹,Edwards Patrick J.B.²,Gardner Richard C.¹³,Villas-Boas Silas G.¹

Affiliation:

1. Centre for Microbial Innovation; School of Biological Sciences; University of Auckland; Auckland New Zealand

2. Institute of Fundamental Sciences; Massey University; Palmerston North New Zealand

3. Wine Science Programme; School of Chemical Sciences; University of Auckland; Auckland New Zealand

Funder

New Zealand International Doctoral Research Scholarships

New Zealand Wine Growers

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Reference81 articles.

1. Metab: an R package for high-throughput analysis of metabolomics data generated by GC-MS;Aggio;Bioinformatics,2011

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

3. Relationship between ethanol tolerance, lipid composition and plasm membrane fluidity in Saccharomyces cerevisiae and Kloeckera apiculata;Alexandre;FEMS Microbiol Lett,1994

4. Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation;Arias-Gil;Food Chem,2007

5. Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts;Barbosa;AMB Express,2014

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