Literature DB >> 16535224

Origin and Production of Acetoin during Wine Yeast Fermentation.

P Romano, G Suzzi.   

Abstract

Entities:  

Year:  1996        PMID： 16535224      PMCID： PMC1388762          DOI： 10.1128/aem.62.2.309-315.1996

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


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  19 in total

1.  Mechanism of diacetyl formation in yeast fermentation.

Authors:  H Suomalainen; P Ronkainen
Journal:  Nature       Date:  1968-11-23       Impact factor: 49.962

2.  [The synthesis of acetoin in yeasts upon change from anaerobic to aerobic and addition of NH4+].

Authors:  H H Dittrich
Journal:  Arch Mikrobiol       Date:  1968

3.  Bacterial production of diacetyl and acetoin in wine.

Authors:  J C Fornachon; B Lloyd
Journal:  J Sci Food Agric       Date:  1965-12       Impact factor: 3.638

4.  [Study on the synthesis of acetoin by Saccharomyces cerevisiae and Schizosaccharomyces pombe].

Authors:  H H Dittrich; R Eschenbruch
Journal:  Arch Mikrobiol       Date:  1965-12-07

5.  Purification and properties of two oxidoreductases catalyzing the enantioselective reduction of diacetyl and other diketones from baker's yeast.

Authors:  J Heidlas; R Tressl
Journal:  Eur J Biochem       Date:  1990-02-22

6.  [Gaschromatographical determination of diacetyl, acetoin, and 2,3-pentanedione in wine (author's transl)].

Authors:  W Postel; U Güvenc
Journal:  Z Lebensm Unters Forsch       Date:  1976

7.  Biosynthesis of diacetyl in bacteria and yeast.

Authors:  L F Chuang; E B Collins
Journal:  J Bacteriol       Date:  1968-06       Impact factor: 3.490

8.  Production of high levels of acetoin in Saccharomyces cerevisiae wine yeasts is a recessive trait.

Authors:  P Romano; G Suzzi; R Mortimer; M Polsinelli
Journal:  J Appl Bacteriol       Date:  1995-02

9.  Acetoin production in Saccharomyces cerevisiae wine yeasts.

Authors:  P Romano; G Suzzi
Journal:  FEMS Microbiol Lett       Date:  1993-03-15       Impact factor: 2.742

10.  Genome renewal: a new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts.

Authors:  R K Mortimer; P Romano; G Suzzi; M Polsinelli
Journal:  Yeast       Date:  1994-12       Impact factor: 3.239
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  21 in total

1.  Effects of ADH2 overexpression in Saccharomyces bayanus during alcoholic fermentation.

Authors:  Oscar Maestre; Teresa García-Martínez; Rafael A Peinado; Juan C Mauricio
Journal:  Appl Environ Microbiol       Date:  2007-12-07       Impact factor: 4.792

2.  Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.

Authors:  Frédéric Moens; Timothy Lefeber; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2014-01-10       Impact factor: 4.792

Review 3.  Advances in the Chemical Ecology of the Spotted Wing Drosophila (Drosophila suzukii) and its Applications.

Authors:  Kevin R Cloonan; John Abraham; Sergio Angeli; Zainulabeuddin Syed; Cesar Rodriguez-Saona
Journal:  J Chem Ecol       Date:  2018-07-27       Impact factor: 2.626

Review 4.  Wine flavor and aroma.

Authors:  Gustav Styger; Bernard Prior; Florian F Bauer
Journal:  J Ind Microbiol Biotechnol       Date:  2011-07-24       Impact factor: 3.346

5.  Role of Saccharomyces cerevisiae oxidoreductases Bdh1p and Ara1p in the metabolism of acetoin and 2,3-butanediol.

Authors:  Eva González; M Rosario Fernández; Didac Marco; Eduard Calam; Lauro Sumoy; Xavier Parés; Sylvie Dequin; Josep A Biosca
Journal:  Appl Environ Microbiol       Date:  2009-12-04       Impact factor: 4.792

6.  Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.

Authors:  Dong H Cha; Todd Adams; Helmuth Rogg; Peter J Landolt
Journal:  J Chem Ecol       Date:  2012-10-13       Impact factor: 2.626

7.  Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum.

Authors:  Ping Li; Xuewu Guo; Tingting Shi; Zhihui Hu; Yefu Chen; Liping Du; Dongguang Xiao
Journal:  J Ind Microbiol Biotechnol       Date:  2017-08-31       Impact factor: 3.346

8.  Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.

Authors:  Maryam Ehsani; Maria R Fernández; Josep A Biosca; Anne Julien; Sylvie Dequin
Journal:  Appl Environ Microbiol       Date:  2009-03-27       Impact factor: 4.792

9.  Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria.

Authors:  Disney Ribeiro Dias; Monique Suela Silva; Angélica Cristina de Souza; Karina Teixeira Magalhăes-Guedes; Fernanda Severo de Rezende Ribeiro; Rosane Freitas Schwan
Journal:  Food Technol Biotechnol       Date:  2016-09       Impact factor: 3.918

10.  Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production.

Authors:  Whasley Ferreira Duarte; Disney Ribeiro Dias; Gilberto Vinicius de Melo Pereira; Ivani Maria Gervásio; Rosane Freitas Schwan
Journal:  J Ind Microbiol Biotechnol       Date:  2009-02-04       Impact factor: 3.346
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