Hydrogen sulphide production by bottom-fermenting yeast is related to nitrogen starvation signalling-Reference-Cited by-同舟云学术

Hydrogen sulphide production by bottom-fermenting yeast is related to nitrogen starvation signalling

Published:2013-10-13 Issue:4 Volume:119 Page:228-236
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Ogata Tomoo¹

Affiliation:

1. Research Laboratories for Brewing; Asahi Breweries Ltd; Ibaraki Japan

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.96/fullpdf

Reference43 articles.

1. Onion-like off-flavour in beer: isolation and identification of the culprits;Olsen;Carlsberg Res. Commun.,1988

2. Occurrence of polyfunctional thiols in fresh lager beers;Vermeulen;J. Agric. Food Chem.,2006

3. The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulphide by wine yeasts;Giudici;Am. J. Enol. Vitic.,1994

4. Regulation of hydrogen sulphide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen;Jiranek;Appl. Environ. Microbiol.,1995

5. MET17 and hydrogen sulphide formation in Saccharomyces cerevisiae;Spiropoulos;Appl. Environ. Microbiol.,2000

Cited by 5 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. The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations;Fermentation;2017-11-27

2. Flavour Production by Yeast;Brewing and Distilling Yeasts;2017

3. Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp;European Food Research and Technology;2016-06-10

4. The Brewing Yeast;SpringerBriefs in Biochemistry and Molecular Biology;2015

5. Impact of yeast and bacteria on beer appearance and flavour;Brewing Microbiology;2015