The Monod Model Is Insufficient To Explain Biomass Growth in Nitrogen-Limited Yeast Fermentation-Reference-Cited by-同舟云学术

The Monod Model Is Insufficient To Explain Biomass Growth in Nitrogen-Limited Yeast Fermentation

Published:2021-09-28 Issue:20 Volume:87 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Henriques David¹^ORCID,Balsa-Canto Eva¹

Affiliation:

1. Bioprocess Engineering Group, IIM-CSIC, Vigo, Spain

Abstract

Problematic fermentations still occur in the winemaking industrial practice. Problems include low rates of fermentation, which have been linked to insufficient levels of assimilable nitrogen.

Funder

Agencia Estatal de Investigación;FEDER;MCIU

Xunta de Galicia

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.01084-21

Reference37 articles.

1. Saccharomyces cerevisiae and its industrial applications

2. Stuck and sluggish fermentations;Bisson LF;Am J Enol Viticult,1999

3. Biochemical aspects of stuck and sluggish fermentation in grape must

4. Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation

5. Implications of nitrogen nutrition for grapes, fermentation and wine

Cited by 9 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. Can digital twin efforts shape microorganism-based alternative food?;Current Opinion in Biotechnology;2024-06

2. Advancing Wine Fermentation: Extended Kalman Filter for Early Fault Detection;2024-05-24

3. Unstructured Dynamical Models for S. cerevisiae Cultures Fed With Glucose and Ammonium;IFAC-PapersOnLine;2024

4. Dynamic genome‐scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation;Biotechnology and Bioengineering;2023-05-09

5. Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism;Microbial Biotechnology;2023-02