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Fungal Spores Promote the Glycerol Production of Saccharomyces cerevisiae by Upregulating the Oxidative Balance Pathway
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/(sici)1097-0061(20000330)16:5<463::aid-yea535>3.0.co;2-3openalex-snapshot
Anaerobic and aerobic batch cultivations of Saccharomyces cerevisiae mutants impaired in glycerol synthesis
inferredcites →https://doi.org/10.1007/s00217-013-1943-8openalex-snapshot
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine
inferredcites →https://doi.org/10.1007/s00253-005-1987-1openalex-snapshot
Effect of medium osmolarity on the bioproduction of glycerol and ethanol by Hansenula anomala growing on glucose and ammonium
inferredcites →https://doi.org/10.1007/s00253-010-2909-4openalex-snapshot
Towards an understanding of the adaptation of wine yeasts to must: relevance of the osmotic stress response
inferredcites →https://doi.org/10.1007/s13197-015-1977-yopenalex-snapshot
Flavor impacts of glycerol in the processing of yeast fermented beverages: a review
inferredcites →https://doi.org/10.1016/j.fm.2010.02.001openalex-snapshot
Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid
inferredcites →https://doi.org/10.1016/j.fm.2015.06.011openalex-snapshot
Short-term response of different Saccharomyces cerevisiae strains to hyperosmotic stress caused by inoculation in grape must: RT-qPCR study and metabolite analysis
inferredcites →https://doi.org/10.1016/j.foodchem.2006.08.026openalex-snapshot
Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization
inferredcites →https://doi.org/10.1016/j.foodchem.2008.11.016openalex-snapshot
Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice
inferredcites →https://doi.org/10.1016/j.foodchem.2011.07.053openalex-snapshot
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol
inferredcites →https://doi.org/10.1016/j.foodchem.2016.03.110openalex-snapshot
Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach
inferredcites →https://doi.org/10.1016/j.foodcont.2012.09.015openalex-snapshot
Occurrence of toxin-producing fungi in intact and rotten table and wine grapes and related influencing factors
inferredcites →https://doi.org/10.1016/j.foodcont.2013.11.027openalex-snapshot
Effect of Aspergillus carbonarius amounts on winemaking and ochratoxin A contamination
inferredcites →https://doi.org/10.1016/j.foodqual.2008.03.005openalex-snapshot
The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2004.03.004openalex-snapshot
Influence of water activity and temperature on growth of isolates of Aspergillus section Nigri obtained from grapes
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2006.04.005openalex-snapshot
Effect of temperature and water activity on growth and ochratoxin A production by Australian Aspergillus carbonarius and A. niger isolates on a simulated grape juice medium
inferredcites →https://doi.org/10.1016/j.jbiosc.2012.08.008openalex-snapshot
Kinetics of d-glucose and d-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/s0141-0229(02)00069-8openalex-snapshot
Strategies for enhancing fermentative production of glycerol—a review
inferredcites →https://doi.org/10.1016/s0734-9750(01)00060-xopenalex-snapshot
Glycerol production by microbial fermentation
inferredcites →https://doi.org/10.1021/jf0615294openalex-snapshot
Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes
inferredcites →https://doi.org/10.1021/jf104141fopenalex-snapshot
Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds
inferredcites →https://doi.org/10.1021/jf400641ropenalex-snapshot
Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine Faults
inferredcites →https://doi.org/10.1021/jf500505nopenalex-snapshot
Metabolomic Analysis of Antimicrobial Mechanisms of ε-Poly- l -lysine on Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1074/jbc.m007164200openalex-snapshot
The Yeast Glycerol 3-Phosphatases Gpp1p and Gpp2p Are Required for Glycerol Biosynthesis and Differentially Involved in the Cellular Responses to Osmotic, Anaerobic, and Oxidative Stress
inferredcites →https://doi.org/10.1091/mbc.e04-10-0884openalex-snapshot
A Member of the Sugar Transporter Family, Stl1p Is the Glycerol/H+Symporter inSaccharomyces cerevisiae
inferredcites →https://doi.org/10.1093/emboj/16.9.2179openalex-snapshot
The two isoenzymes for yeast NAD+‐dependent glycerol 3‐phosphate dehydrogenase encoded by GPD1 and GPD2 have distinct roles in osmoadaptation and redox regulation
inferredcites →https://doi.org/10.1093/jxb/ers228openalex-snapshot
Metabolomics reveals simultaneous influences of plant defence system and fungal growth in Botrytis cinerea-infected Vitis vinifera cv. Chardonnay berries
inferredcites →https://doi.org/10.1099/mic.0.023457-0openalex-snapshot
A permease encoded by STL1 is required for active glycerol uptake by Candida albicans
inferredcites →https://doi.org/10.1111/j.1755-0238.2007.tb00070.xopenalex-snapshot
The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines
inferredcites →https://doi.org/10.1128/aem.59.7.2022-2028.1993openalex-snapshot
Combined effects of sulfites, temperature, and agitation time on production of glycerol in grape juice by Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1128/aem.62.9.3187-3195.1996openalex-snapshot
Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation
inferredcites →https://doi.org/10.1128/mcb.14.6.4135openalex-snapshot
GPD1, Which Encodes Glycerol-3-Phosphate Dehydrogenase, Is Essential for Growth under Osmotic Stress in Saccharomyces cerevisiae, and Its Expression Is Regulated by the High-Osmolarity Glycerol Response Pathway
inferredcites →https://doi.org/10.1186/1471-2199-10-99openalex-snapshot
Validation of reference genes for quantitative expression analysis by real-time RT-PCR in Saccharomyces cerevisiae
inferredcites →https://doi.org/10.21548/19-1-2239openalex-snapshot
Glycerol Production by the Yeast Saccharomyces cerevisiae and its Relevance to Wine: A Review
inferredcites →https://doi.org/10.21548/23-1-2151openalex-snapshot
Glycerol in South African Table Wines: An Assessment of its Relationship to Wine Quality
inferredcites →https://doi.org/10.3389/fchem.2017.00020openalex-snapshot
Effects of Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator) Fungal Diseases on Wine Aroma
inferredcites →https://doi.org/10.3389/fmicb.2015.01156openalex-snapshot
Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE
inferredcites →https://doi.org/10.3389/fpls.2017.01002openalex-snapshot
The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega)
inferredcites →https://doi.org/10.5344/ajev.1988.39.1.77openalex-snapshot
Glycerol Production by Four Common Grape Molds
inferredcites →https://doi.org/10.5344/ajev.2004.55.4.371openalex-snapshot
Impact of Yeast Strain on the Production of Acetic Acid, Glycerol, and the Sensory Attributes of Icewine
inferredcites →https://doi.org/10.5344/ajev.2011.11067openalex-snapshot
Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4662680openalex-extracted
Generation of Glycerol from Food Waste with Two-Step-Oriented Differentiation Enzymolysis and Facultative Fermentation: Efficiency and Mechanism
inferred← citeshttps://doi.org/10.1007/978-3-030-64406-2_1openalex-snapshot
Fungal Byproducts in Food Technology
inferred← citeshttps://doi.org/10.1007/s12161-024-02733-3openalex-snapshot
Insights into the Role of Glycerol as a Marker for Differentiation of Different Flavor Types of Baijiu
inferred← citeshttps://doi.org/10.1016/j.biombioe.2024.107360openalex-snapshot
Green directional conversion of food waste into glycerol in a two-step differentiation enzymolysis and facultative fermentation using Saccharomyces cerevisiae: Performance assessment and mechanism
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.102016openalex-snapshot
Integrated microbiomic and metabolomic dynamics of Yi traditional fermented liquor
inferred← citeshttps://doi.org/10.1080/1040841x.2021.1893265openalex-snapshot
Polymicrobial interaction between Lactobacillus and Saccharomyces cerevisiae: coexistence-relevant mechanisms
inferred← citeshttps://doi.org/10.1186/s12934-022-01805-5openalex-snapshot
De novo biosynthesis of p-coumaric acid and caffeic acid from carboxymethyl-cellulose by microbial co-culture strategy
inferred← citeshttps://doi.org/10.21203/rs.3.rs-3478056/v1openalex-snapshot
Insights into the role of glycerol as a marker for differentiation of different flavor types of Baijiu
inferred← citeshttps://doi.org/10.6084/m9.figshare.19746118openalex-snapshot
Additional file 1 of De novo biosynthesis of p-coumaric acid and caffeic acid from carboxymethyl-cellulose by microbial co-culture strategy
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