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Effect of temperature onBrettanomyces bruxellensis: metabolic and kinetic aspects
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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)1097-0010(199712)75:4<489::aid-jsfa902>3.0.co;2-9openalex-snapshot
Role of oxygen on acetic acid production byBrettanomyces/Dekkera in winemaking
inferredcites →https://doi.org/10.1002/(sici)1521-379x(199906)51:6<218::aid-star218>3.0.co;2-7openalex-snapshot
Improvement of Alcohol Fermentation of a Corn Starch Hydrolysate by Viscosity-Raising Additives
inferredcites →https://doi.org/10.1002/jbmte.390010406openalex-snapshot
A kinetic study of the lactic acid fermentation. Batch process at controlled pH
inferredcites →https://doi.org/10.1002/yea.320040403openalex-snapshot
The influence of oxygen and organic hydrogen acceotors on glycolytic dioxide production in Brettanomyces anomalus
inferredcites →https://doi.org/10.1007/bf00400180openalex-snapshot
Inhibition of fermentation and growth in batch cultures of the yeast Brettanomyces intermedius upon a shift from aerobic to anaerobic conditions (Custers effect)
inferredcites →https://doi.org/10.1007/bf00690165openalex-snapshot
Metabolism of volatile phenolic compounds from hydroxycinnamic acids byBrettanomyces yeast
inferredcites →https://doi.org/10.1007/bf02566152openalex-snapshot
Systematic error and comparison of four methods for assessing the viability ofSaccharomyces cerevisiae suspensions
inferredcites →https://doi.org/10.1007/s00253-002-1197-zopenalex-snapshot
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production
inferredcites →https://doi.org/10.1007/s10529-004-3520-5openalex-snapshot
Metabolic transition step from ethanol consumption to sugar/ethanol
inferredcites →https://doi.org/10.1016/0378-1097(82)90099-4openalex-snapshot
Temperature relations of ethanol-enhanced petite mutation in Saccharomyces cerevisiae: Mitochondria as targets of thermal death
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.03.006openalex-snapshot
Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters
inferredcites →https://doi.org/10.1016/s0032-9592(03)00139-0openalex-snapshot
Influence of temperature on the fermentation of d-xylose by Pachysolen tannophilus to produce ethanol and xylitol
inferredcites →https://doi.org/10.1016/s0168-1605(02)00144-7openalex-snapshot
Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/s0168-6496(99)00030-6openalex-snapshot
Effect of low temperature on microbial growth: lowered affinity for substrates limits growth at low temperature
inferredcites →https://doi.org/10.1016/s0740-0020(02)00170-3openalex-snapshot
Yeast growth: lag phase modelling in alcoholic media
inferredcites →https://doi.org/10.1023/a:1014927129259openalex-snapshot
Acetic acid production by Dekkera/Brettanomyces yeasts
inferredcites →https://doi.org/10.1111/j.1574-6968.1982.tb00057.xopenalex-snapshot
Temperature relations of ethanol-enhanced petite mutation inSaccharomyces cerevisiae: Mitochondria as targets of thermal death
inferredcites →https://doi.org/10.1128/aem.28.3.383-391.1974openalex-snapshot
Effect of Dissolved Oxygen, Temperature, Initial Cell Count, and Sugar Concentration on the Viability of Saccharomyces cerevisiae in Rapid Fermentations1
inferredcites →https://doi.org/10.1128/aem.48.3.639-646.1984openalex-snapshot
High-Gravity Brewing: Effects of Nutrition on Yeast Composition, Fermentative Ability, and Alcohol Production
inferredcites →https://doi.org/10.1128/aem.66.10.4456-4461.2000openalex-snapshot
Internal Trehalose Protects Endocytosis from Inhibition by Ethanol inSaccharomyces cerevisiae
inferredcites →https://doi.org/10.1128/am.28.3.383-391.1974openalex-snapshot
Effect of Dissolved Oxygen, Temperature, Initial Cell Count, and Sugar Concentration on the Viability of Saccharomyces cerevisiae in Rapid Fermentations
inferredcites →https://doi.org/10.1590/s0103-90162005000500008openalex-snapshot
Temperature-related changes in respiration and Q10 coefficient of Guava
inferredcites →https://doi.org/10.20870/oeno-one.1991.25.3.1213openalex-snapshot
Incidence du développement de Dekkera/Brettanomyces dans les moûts et les vins
inferredcites →https://doi.org/10.3109/07388558309077982openalex-snapshot
Effects of Ethanol on the Temperature Relations of Viability and Growth in Yeast
inferredcites →https://doi.org/10.3406/marb.1845.3438openalex-snapshot
Recherches mathématiques sur la loi d’accroissement de la population
inferredcites →https://doi.org/10.5344/ajev.1966.17.2.74openalex-snapshot
Fermentation Rates of Grape Juice. III. Effects of Initial Ethyl Alcohol, pH, and Fermentation Temperature
inferredcites →https://doi.org/10.5344/ajev.1995.46.4.463openalex-snapshot
The Influence ofBrettanomyces/Dekkerasp. Yeasts and Lactic Acid Bacteria on the Ethylphenol Content of Red Wines
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation
inferred← citeshttps://doi.org/10.1016/j.fm.2016.06.008openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.fm.2024.104520openalex-snapshot
Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.06.002openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2015.04.005openalex-snapshot
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Impact of temperature and airflow rate on the removal of organic pollutants and inorganic pollutants in the biological treatment process
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Climate temperature changes and excessive airflow rate effect on two key parameters: Dissolved oxygen and microbes in the biological treatment process-aerobic bioreactor
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Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds
inferred← citeshttps://doi.org/10.1081/e-ebpp-120052552openalex-snapshot
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inferred← citeshttps://doi.org/10.1111/1567-1364.12007openalex-snapshot
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inferred← citeshttps://doi.org/10.1111/ajgw.12200openalex-snapshot
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inferred← citeshttps://doi.org/10.1111/ajgw.12372openalex-snapshot
Survival ofBrettanomyces bruxellensisin grape pomace and reduction of populations by application of heat and sulfites
inferred← citeshttps://doi.org/10.1111/j.1472-765x.2011.03067.xopenalex-snapshot
Fermentation of lignocellulosic hydrolysate by the alternative industrial ethanol yeast Dekkera bruxellensis
inferred← citeshttps://doi.org/10.1111/j.1567-1364.2012.12007.xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1111/lam.12816openalex-snapshot
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Statistical Inference Methods for Sparse Biological Time Series Data
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Brettanomyces/Dekkera off-flavours and other wine faults associated with microbial spoilage
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Modelling and optimization of energy consumption in the activated sludge biological aeration unit
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Cinnamic acid, ethanol and temperature interaction on coumarate decarboxylase activity and the relative expression of the putative cd gene in D. bruxellensis
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Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process
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Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
inferred← citeshttps://doi.org/10.3390/fermentation2030017openalex-snapshot
Use of Nutritional Requirements for Brettanomyces bruxellensis to Limit Infections in Wine
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Evolution of Jiang-Flavor Daqu’s Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation
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inferred← citeshttps://doi.org/10.5344/ajev.2017.16102openalex-snapshot
Interactions between Storage Temperature and Ethanol that Affect Growth of Brettanomyces bruxellensis in Merlot Wine
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