Metabolic Engineering of Four GATA Factors to Reduce Urea and Ethyl Carbamate Formation in a Model Rice Wine System
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China
Funder
Nanchang University
National Natural Science Foundation of China
Jiangxi Provincial Department of Science and Technology
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04370
Reference37 articles.
1. Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases
2. Nitrogen catabolite repression in during wine fermentations
3. Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals
4. Nitrogen catabolic repression controls the release of volatile thiols bySaccharomyces cerevisiaeduring wine fermentation
5. Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages
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