메뉴 건너뛰기




Volumn 41, Issue 12, 2014, Pages 1793-1802

Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement in Saccharomyces cerevisiae

Author keywords

Alcoholic fermentation; Glycolysis; Proanthocyanidins; Saccharomyces cerevisiae; Wine

Indexed keywords

ADENOSINE TRIPHOSPHATASE; ADENOSINE TRIPHOSPHATE; ALCOHOL; GLUCOSE TRANSPORTER; HXT7 PROTEIN, S CEREVISIAE; NICOTINAMIDE ADENINE DINUCLEOTIDE; PROANTHOCYANIDIN; SACCHAROMYCES CEREVISIAE PROTEIN;

EID: 84929941461     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-014-1517-1     Document Type: Article
Times cited : (9)

References (44)
  • 1
    • 0000740011 scopus 로고
    • Radical scavenging action and its mode in procyanidins B-1 and B-3 from azuki beans to peroxyl radicals (food & nutrition)
    • COI: 1:CAS:528:DyaK3MXlslI%3D
    • Ariga T, HAMANO M (1990) Radical scavenging action and its mode in procyanidins B-1 and B-3 from azuki beans to peroxyl radicals (food & nutrition). Agric Biol Chem 54(10):2499–2504. doi:10.1021/jf00009a002
    • (1990) Agric Biol Chem , vol.54 , Issue.10 , pp. 2499-2504
    • Ariga, T.1    HAMANO, M.2
  • 2
    • 0035170286 scopus 로고    scopus 로고
    • Stoichiometry and compartmentation of NADH metabolism in Saccharomyces cerevisiae
    • COI: 1:CAS:528:DC%2BD3MXitl2mug%3D%3D, PID: 11152939
    • Bakker BM, Overkamp KM, Maris AJ, Kötter P, Luttik MA, Dijken JP, Pronk JT (2001) Stoichiometry and compartmentation of NADH metabolism in Saccharomyces cerevisiae. FEMS Microbiol Rev 25(1):15–37. doi:10.1111/j.1574-6976.2001.tb00570.x
    • (2001) FEMS Microbiol Rev , vol.25 , Issue.1 , pp. 15-37
    • Bakker, B.M.1    Overkamp, K.M.2    Maris, A.J.3    Kötter, P.4    Luttik, M.A.5    Dijken, J.P.6    Pronk, J.T.7
  • 3
    • 0023049443 scopus 로고
    • Study on the initial kinetics of yeast phosphofructokinase by stopped-flow measurements
    • Bär J, Hübner G, Kopperschläger G (1986) Study on the initial kinetics of yeast phosphofructokinase by stopped-flow measurements. Eur J of Biochem 156(2):311–315. doi:10.1111/j.1432-1033.1986.tb09584.x
    • (1986) Eur J of Biochem , vol.156 , Issue.2 , pp. 311-315
    • Bär, J.1    Hübner, G.2    Kopperschläger, G.3
  • 4
    • 84861515901 scopus 로고    scopus 로고
    • Multivariate statistical approaches for wine classification based on low molecular weight phenolic compounds
    • COI: 1:CAS:528:DC%2BC38XhtVyntbnI
    • Cabrita MJ, Aires-De-Sousa J, Gomes Da Silva MDR, Rei F, Costa Freitas AM (2012) Multivariate statistical approaches for wine classification based on low molecular weight phenolic compounds. Aust J Grape Wine Res 18(2):138–146. doi:10.1111/j.1755-0238.2012.00182.x
    • (2012) Aust J Grape Wine Res , vol.18 , Issue.2 , pp. 138-146
    • Cabrita, M.J.1    Aires-De-Sousa, J.2    Gomes Da Silva, M.D.R.3    Rei, F.4    Costa Freitas, A.M.5
  • 6
    • 0001033812 scopus 로고
    • Glycosidase activities of three enological yeast strains during winemaking: effect on the terpenol content of Muscat wine
    • COI: 1:CAS:528:DyaK2MXltlGitr0%3D
    • Delcroix A, Günata Z, Sapis J-C, Salmon J-M, Bayonove C (1994) Glycosidase activities of three enological yeast strains during winemaking: effect on the terpenol content of Muscat wine. Am J Enol Vitic 45(3):291–296
    • (1994) Am J Enol Vitic , vol.45 , Issue.3 , pp. 291-296
    • Delcroix, A.1    Günata, Z.2    Sapis, J.-C.3    Salmon, J.-M.4    Bayonove, C.5
  • 7
    • 84873599343 scopus 로고    scopus 로고
    • Yeast adapts to a changing stressful environment by evolving cross-protection and anticipatory gene regulation
    • COI: 1:CAS:528:DC%2BC3sXitl2lur0%3D, PID: 23125229
    • Dhar R, Sägesser R, Weikert C, Wagner A (2013) Yeast adapts to a changing stressful environment by evolving cross-protection and anticipatory gene regulation. Mol Biol Evol 30(3):573–588. doi:10.1093/molbev/mss253
    • (2013) Mol Biol Evol , vol.30 , Issue.3 , pp. 573-588
    • Dhar, R.1    Sägesser, R.2    Weikert, C.3    Wagner, A.4
  • 9
    • 33749360246 scopus 로고    scopus 로고
    • Phenolic reactions during winemaking and aging
    • COI: 1:CAS:528:DC%2BD28XhtFKmur3P
    • Fulcrand H, Dueñas M, Salas E, Cheynier V (2006) Phenolic reactions during winemaking and aging. Am J Enol Vitic 57(3):289–297
    • (2006) Am J Enol Vitic , vol.57 , Issue.3 , pp. 289-297
    • Fulcrand, H.1    Dueñas, M.2    Salas, E.3    Cheynier, V.4
  • 11
    • 0035542970 scopus 로고    scopus 로고
    • AMP-activated protein kinase: the energy charge hypothesis revisited
    • COI: 1:CAS:528:DC%2BD38XksFOltw%3D%3D, PID: 11746230
    • Hardie DG, Hawley SA (2001) AMP-activated protein kinase: the energy charge hypothesis revisited. BioEssays 23(12):1112–1119. doi:10.1002/bies.10009
    • (2001) BioEssays , vol.23 , Issue.12 , pp. 1112-1119
    • Hardie, D.G.1    Hawley, S.A.2
  • 12
    • 70350302911 scopus 로고    scopus 로고
    • Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth
    • PID: 19836092
    • Hervert-Hernández D, Pintado C, Rotger R, Goñi I (2009) Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth. Int J Food Microbiol 136(1):119–122. doi:10.1016/j.ijfoodmicro.2009.09.016
    • (2009) Int J Food Microbiol , vol.136 , Issue.1 , pp. 119-122
    • Hervert-Hernández, D.1    Pintado, C.2    Rotger, R.3    Goñi, I.4
  • 13
    • 0029808313 scopus 로고    scopus 로고
    • +-ATPase and optimal glycolytic flux are required for rapid adaptation and growth of Saccharomyces cerevisiae in the presence of the weak-acid preservative sorbic acid
    • COI: 1:CAS:528:DyaK28XlsFertLg%3D, PID: 8795204
    • +-ATPase and optimal glycolytic flux are required for rapid adaptation and growth of Saccharomyces cerevisiae in the presence of the weak-acid preservative sorbic acid. Appl Environ Microbiol 62(9):3158–3164
    • (1996) Appl Environ Microbiol , vol.62 , Issue.9 , pp. 3158-3164
    • Holyoak, C.D.1    Stratford, M.2    McMullin, Z.3    Cole, M.B.4    Crimmins, K.5    Brown, A.J.6    Coote, P.J.7
  • 14
    • 85016785429 scopus 로고
    • Effect of several enological practices on the content of catechins and proanthocyanidins of red wines
    • COI: 1:CAS:528:DyaK38XlvFSlsLg%3D
    • Kovac V, Alonso E, Bourzeix M, Revilla E (1992) Effect of several enological practices on the content of catechins and proanthocyanidins of red wines. J Agric Food Chem 40(10):1953–1957. doi:10.1021/jf00022a045
    • (1992) J Agric Food Chem , vol.40 , Issue.10 , pp. 1953-1957
    • Kovac, V.1    Alonso, E.2    Bourzeix, M.3    Revilla, E.4
  • 15
    • 84861490651 scopus 로고    scopus 로고
    • Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages
    • COI: 1:CAS:528:DC%2BC38XhtVyntbbN
    • Ky I, Lorrain B, Jourdes M, Pasquier G, Fermaud M, GÉNy L, Rey P, Doneche B, Teissedre PL (2012) Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages. Aust J Grape Wine Res 18(2):215–226. doi:10.1111/j.1755-0238.2012.00191.x
    • (2012) Aust J Grape Wine Res , vol.18 , Issue.2 , pp. 215-226
    • Ky, I.1    Lorrain, B.2    Jourdes, M.3    Pasquier, G.4    Fermaud, M.5    GÉNy, L.6    Rey, P.7    Doneche, B.8    Teissedre, P.L.9
  • 16
    • 0343457972 scopus 로고    scopus 로고
    • Larsson C, Påhlman Il, Gustafsson L (2000) The importance of ATP as a regulator of glycolytic flux in Saccharomyces cerevisiae. Yeast 16(9):797–809
    • Larsson C, Påhlman Il, Gustafsson L (2000) The importance of ATP as a regulator of glycolytic flux in Saccharomyces cerevisiae. Yeast 16(9):797–809. doi:10.1002/1097-0061(20000630)16:9<797::AID-YEA553>3.0.CO;2-5
  • 17
    • 83455219449 scopus 로고    scopus 로고
    • +-ATPase activity, and wine fermentation
    • COI: 1:CAS:528:DC%2BC38Xht1SrsL4%3D
    • +-ATPase activity, and wine fermentation. Am J Enol Vitic 62(4):512–518
    • (2011) Am J Enol Vitic , vol.62 , Issue.4 , pp. 512-518
    • Li, J.Y.1    Du, G.2    Yang, X.3    Huang, W.D.4
  • 18
    • 33748333395 scopus 로고    scopus 로고
    • Redirection of the NADH oxidation pathway in Torulopsis glabrata leads to an enhanced pyruvate production
    • COI: 1:CAS:528:DC%2BD28XotlCiurg%3D, PID: 16404561
    • Liu L, Li Y, Du G, Chen J (2006) Redirection of the NADH oxidation pathway in Torulopsis glabrata leads to an enhanced pyruvate production. Appl Microbiol Biotechnol 72(2):377–385. doi:10.1007/s00253-005-0284-3
    • (2006) Appl Microbiol Biotechnol , vol.72 , Issue.2 , pp. 377-385
    • Liu, L.1    Li, Y.2    Du, G.3    Chen, J.4
  • 19
    • 0032146807 scopus 로고    scopus 로고
    • Purification and characterization of a glucokinase from young tomato (Lycopersicon esculentum L. Mill.) fruit
    • COI: 1:CAS:528:DyaK1cXksFGms78%3D, PID: 9684361
    • Martinez-Barajas E, Randall DD (1998) Purification and characterization of a glucokinase from young tomato (Lycopersicon esculentum L. Mill.) fruit. Planta 205(4):567–573. doi:10.1007/s004250050357
    • (1998) Planta , vol.205 , Issue.4 , pp. 567-573
    • Martinez-Barajas, E.1    Randall, D.D.2
  • 20
    • 1842861698 scopus 로고    scopus 로고
    • Inheritable nature of enological quantitative traits is demonstrated by meiotic segregation of industrial wine yeast strains
    • COI: 1:CAS:528:DC%2BD2cXjt1agsbk%3D, PID: 15093774
    • Marullo P, Bely M, Masneuf-Pomarede I, Aigle M, Dubourdieu D (2004) Inheritable nature of enological quantitative traits is demonstrated by meiotic segregation of industrial wine yeast strains. FEMS Yeast Res 4(7):711–719. doi:10.1016/j.femsyr.2004.01.006
    • (2004) FEMS Yeast Res , vol.4 , Issue.7 , pp. 711-719
    • Marullo, P.1    Bely, M.2    Masneuf-Pomarede, I.3    Aigle, M.4    Dubourdieu, D.5
  • 21
    • 22544434651 scopus 로고    scopus 로고
    • Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines
    • COI: 1:CAS:528:DC%2BD2MXkvVagt7w%3D, PID: 15998128
    • Mazauric J-P, Salmon J-M (2005) Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines. J Agric Food Chem 53(14):5647–5653. doi:10.1021/jf050308f
    • (2005) J Agric Food Chem , vol.53 , Issue.14 , pp. 5647-5653
    • Mazauric, J.-P.1    Salmon, J.-M.2
  • 22
    • 0038353363 scopus 로고    scopus 로고
    • Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines
    • COI: 1:CAS:528:DC%2BD3sXkvFOmtrY%3D, PID: 12822951
    • Morata A, Gómez-Cordovés MC, Suberviola J, Bartolomé B, Colomo B, Suárez JA (2003) Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines. J Agric Food Chem 51(14):4084–4088. doi:10.1021/jf021134u
    • (2003) J Agric Food Chem , vol.51 , Issue.14 , pp. 4084-4088
    • Morata, A.1    Gómez-Cordovés, M.C.2    Suberviola, J.3    Bartolomé, B.4    Colomo, B.5    Suárez, J.A.6
  • 23
    • 0025922574 scopus 로고
    • Purification, characterisation and mutagenesis of highly expressed recombinant yeast pyruvate kinase
    • COI: 1:CAS:528:DyaK3MXksVCrsLs%3D, PID: 1645661
    • Murcott TH, McNally T, Allen SC, Fothergill-Gilmore LA, Muirhead H (1991) Purification, characterisation and mutagenesis of highly expressed recombinant yeast pyruvate kinase. Eur J Biochem 198(2):513–519. doi:10.1111/j.1432-1033.1991.tb16044.x
    • (1991) Eur J Biochem , vol.198 , Issue.2 , pp. 513-519
    • Murcott, T.H.1    McNally, T.2    Allen, S.C.3    Fothergill-Gilmore, L.A.4    Muirhead, H.5
  • 24
    • 0028872732 scopus 로고
    • Three different regulatory mechanisms enable yeast hexose transporter (HXT) genes to be induced by different levels of glucose
    • PID: 7862149
    • Özcan S, Johnston M (1995) Three different regulatory mechanisms enable yeast hexose transporter (HXT) genes to be induced by different levels of glucose. Mol Cell Biol 15(3):1564–1572
    • (1995) Mol Cell Biol , vol.15 , Issue.3 , pp. 1564-1572
    • Özcan, S.1    Johnston, M.2
  • 25
    • 0032865543 scopus 로고    scopus 로고
    • Function and regulation of yeast hexose transporters
    • PID: 10477308
    • Özcan S, Johnston M (1999) Function and regulation of yeast hexose transporters. Microbiol Mol Biol Rev 63(3):554–569
    • (1999) Microbiol Mol Biol Rev , vol.63 , Issue.3 , pp. 554-569
    • Özcan, S.1    Johnston, M.2
  • 26
    • 0034338264 scopus 로고    scopus 로고
    • A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere
    • Özogul F, Taylor K, Quantick PC, Özogul Y (2000) A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere. Int J F Sci Technol 35(6):549–554
    • (2000) Int J F Sci Technol , vol.35 , Issue.6 , pp. 549-554
    • Özogul, F.1    Taylor, K.2    Quantick, P.C.3    Özogul, Y.4
  • 27
    • 70449646901 scopus 로고    scopus 로고
    • +-ATPase carrying the minimal number of cysteine residues
    • COI: 1:CAS:528:DC%2BD1MXhtlOksb7I
    • +-ATPase carrying the minimal number of cysteine residues. Biochem (Moscow) 74(10):1155–1163. doi:10.1134/S0006297909100125
    • (2009) Biochem (Moscow) , vol.74 , Issue.10 , pp. 1155-1163
    • Petrov, V.V.1
  • 28
    • 0141743339 scopus 로고    scopus 로고
    • Direct method for determining seed and skin proanthocyanidin extraction into red wine, J Agric Food Chem:
    • Peyrot des Gachons C, Kennedy JA (2003) Direct method for determining seed and skin proanthocyanidin extraction into red wine. J Agric Food Chem. doi:10.1021/jf034178r
    • (2003) Kennedy JA
    • Peyrot des Gachons, C.1
  • 29
    • 28444433796 scopus 로고    scopus 로고
    • The effect of time and storage conditions on the phenolic composition and colour of white wine
    • COI: 1:CAS:528:DC%2BD2MXht1OntLnK
    • Recamales AF, Sayago A, González-Miret ML, Hernanz D (2006) The effect of time and storage conditions on the phenolic composition and colour of white wine. Food Res Int 39(2):220–229. doi:10.1016/j.foodres.2005.07.009
    • (2006) Food Res Int , vol.39 , Issue.2 , pp. 220-229
    • Recamales, A.F.1    Sayago, A.2    González-Miret, M.L.3    Hernanz, D.4
  • 30
    • 0034097866 scopus 로고    scopus 로고
    • Influence of phenolic compounds on the physiology of Oenococcus oeni from wine
    • COI: 1:CAS:528:DC%2BD3cXksFCjtrk%3D, PID: 10849183
    • Reguant C, Bordons A, Arola L, Rozes N (2000) Influence of phenolic compounds on the physiology of Oenococcus oeni from wine. J Appl Microbiol 88(6):1065–1071. doi:10.1046/j.1365-2672.2000.01075.x
    • (2000) J Appl Microbiol , vol.88 , Issue.6 , pp. 1065-1071
    • Reguant, C.1    Bordons, A.2    Arola, L.3    Rozes, N.4
  • 31
    • 0030891998 scopus 로고    scopus 로고
    • Kinetic characterization of individual hexose transporters of Saccharomyces cerevisiae and their relation to the triggering mechanisms of glucose repression
    • COI: 1:CAS:528:DyaK2sXivFCgsLk%3D, PID: 9151960
    • Reifenberger E, Boles E, Ciriacy M (1997) Kinetic characterization of individual hexose transporters of Saccharomyces cerevisiae and their relation to the triggering mechanisms of glucose repression. Eur J Biochem 245(2):324–333. doi:10.1111/j.1432-1033.1997.00324.x
    • (1997) Eur J Biochem , vol.245 , Issue.2 , pp. 324-333
    • Reifenberger, E.1    Boles, E.2    Ciriacy, M.3
  • 32
    • 0028949280 scopus 로고
    • Identification of novel HXT genes in Saccharomyces cerevisiae reveals the impact of individual hexose transporters on glycolytic flux
    • COI: 1:CAS:528:DyaK2MXlt1agtrs%3D, PID: 7651133
    • Reifenberger E, Freidel K, Ciriacy M (1995) Identification of novel HXT genes in Saccharomyces cerevisiae reveals the impact of individual hexose transporters on glycolytic flux. Mol Microbiol 16(1):157–167. doi:10.1111/j.1365-2958.1995.tb02400.x
    • (1995) Mol Microbiol , vol.16 , Issue.1 , pp. 157-167
    • Reifenberger, E.1    Freidel, K.2    Ciriacy, M.3
  • 33
    • 0020405960 scopus 로고
    • Facilitated diffusion of 6-deoxy-d-glucose in bakers’ yeast: evidence against phosphorylation-associated transport of glucose
    • COI: 1:CAS:528:DyaL3sXhsVWqsQ%3D%3D, PID: 6754704
    • Romano AH (1982) Facilitated diffusion of 6-deoxy-d-glucose in bakers’ yeast: evidence against phosphorylation-associated transport of glucose. J Bacteriol 152(3):1295–1297
    • (1982) J Bacteriol , vol.152 , Issue.3 , pp. 1295-1297
    • Romano, A.H.1
  • 34
    • 0042845707 scopus 로고    scopus 로고
    • Function of yeast species and strains in wine flavour
    • COI: 1:CAS:528:DC%2BD3sXlvVCqt70%3D
    • Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeast species and strains in wine flavour. Int J Food Microbio 86(1):169–180. doi:10.1016/S0168-1605(03)00290-3
    • (2003) Int J Food Microbio , vol.86 , Issue.1 , pp. 169-180
    • Romano, P.1    Fiore, C.2    Paraggio, M.3    Caruso, M.4    Capece, A.5
  • 35
    • 0038234762 scopus 로고    scopus 로고
    • Maintenance and protection of yeast morphology by contact with wine polyphenols during simulation of wine aging on lees
    • COI: 1:CAS:528:DC%2BD3sXltlWjt78%3D
    • Salmon JM, Vuchot P, Doco T, Moutounet M (2003) Maintenance and protection of yeast morphology by contact with wine polyphenols during simulation of wine aging on lees. J Food Sci 68(5):1782–1787. doi:10.1111/j.1365-2621.2003.tb12329.x
    • (2003) J Food Sci , vol.68 , Issue.5 , pp. 1782-1787
    • Salmon, J.M.1    Vuchot, P.2    Doco, T.3    Moutounet, M.4
  • 36
    • 0031149619 scopus 로고    scopus 로고
    • Polyphenols in chocolate, which have antioxidant activity, modulate immune functions in humansin vitro
    • COI: 1:CAS:528:DyaK2sXjtl2kt7Y%3D, PID: 9178639
    • Sanbongi C, Suzuki N, Sakane T (1997) Polyphenols in chocolate, which have antioxidant activity, modulate immune functions in humansin vitro. Cell Immunol 177(2):129–136. doi:10.1006/cimm.1997.1109
    • (1997) Cell Immunol , vol.177 , Issue.2 , pp. 129-136
    • Sanbongi, C.1    Suzuki, N.2    Sakane, T.3
  • 37
    • 2342642197 scopus 로고    scopus 로고
    • A high-throughput method to monitor the expression of microRNA precursors
    • PID: 14985473
    • Schmittgen TD, Jiang J, Liu Q, Yang L (2004) A high-throughput method to monitor the expression of microRNA precursors. Nucleic Acids Res 32(4):e43. doi:10.1093/nar/gnh040
    • (2004) Nucleic Acids Res , vol.32 , Issue.4 , pp. 43
    • Schmittgen, T.D.1    Jiang, J.2    Liu, Q.3    Yang, L.4
  • 38
    • 0000424119 scopus 로고
    • Color and phenolic changes of Cabernet Sauvignon wine made by simultaneous yeast/bacterial fermentation and extended pomace contact
    • COI: 1:CAS:528:DyaK3cXktlyrs7s%3D
    • Scudamore-Smith P, Hooper R, McLaran E (1990) Color and phenolic changes of Cabernet Sauvignon wine made by simultaneous yeast/bacterial fermentation and extended pomace contact. Am J Enol vitic 41(1):57–67
    • (1990) Am J Enol vitic , vol.41 , Issue.1 , pp. 57-67
    • Scudamore-Smith, P.1    Hooper, R.2    McLaran, E.3
  • 39
    • 0002179759 scopus 로고
    • Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines
    • COI: 1:CAS:528:DyaK38XisFCnsrw%3D
    • Singleton VL, Trousdale EK (1992) Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines. Am J Enol vitic 43(1):63–70
    • (1992) Am J Enol vitic , vol.43 , Issue.1 , pp. 63-70
    • Singleton, V.L.1    Trousdale, E.K.2
  • 40
    • 80052509633 scopus 로고    scopus 로고
    • Wine flavor and aroma
    • COI: 1:CAS:528:DC%2BC3MXhtVKlsr7K, PID: 21786136
    • Styger G, Prior B, Bauer FF (2011) Wine flavor and aroma. J Ind Microbiol Biotechnol 38(9):1145–1159. doi:10.1007/s10295-011-1018-4
    • (2011) J Ind Microbiol Biotechnol , vol.38 , Issue.9 , pp. 1145-1159
    • Styger, G.1    Prior, B.2    Bauer, F.F.3
  • 41
    • 0022507007 scopus 로고
    • Redox balances in the metabolism of sugars by yeasts
    • van Dijken JP, Scheffers WA (1986) Redox balances in the metabolism of sugars by yeasts. FEMS Microbiol Lett 32(3):199–224. doi:10.1016/0378-1097(86)90291-0
    • (1986) FEMS Microbiol Lett , vol.32 , Issue.3 , pp. 199-224
    • van Dijken, J.P.1    Scheffers, W.A.2
  • 42
    • 0031424829 scopus 로고    scopus 로고
    • Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters
    • COI: 1:CAS:528:DyaK1cXhtVWqu78%3D
    • Vasserot Y, Caillet S, Maujean A (1997) Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters. Am J Enol Vitic 48(4):433–437
    • (1997) Am J Enol Vitic , vol.48 , Issue.4 , pp. 433-437
    • Vasserot, Y.1    Caillet, S.2    Maujean, A.3
  • 43
    • 33847785682 scopus 로고    scopus 로고
    • Increasing NADH oxidation reduces overflow metabolism in Saccharomyces cerevisiae
    • COI: 1:CAS:528:DC%2BD2sXisVShsbY%3D, PID: 17287356
    • Vemuri G, Eiteman M, McEwen J, Olsson L, Nielsen J (2007) Increasing NADH oxidation reduces overflow metabolism in Saccharomyces cerevisiae. Proc Natl Acad Sci 104(7):2402–2407. doi:10.1073/pnas.0607469104
    • (2007) Proc Natl Acad Sci , vol.104 , Issue.7 , pp. 2402-2407
    • Vemuri, G.1    Eiteman, M.2    McEwen, J.3    Olsson, L.4    Nielsen, J.5
  • 44
    • 0031171690 scopus 로고    scopus 로고
    • Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium
    • COI: 1:CAS:528:DyaK2sXkslals74%3D
    • Vivas N, Lonvaud-Funel A, Glories Y (1997) Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium. Food Microbiol 14(3):291–300. doi:10.1006/fmic.1996.0086
    • (1997) Food Microbiol , vol.14 , Issue.3 , pp. 291-300
    • Vivas, N.1    Lonvaud-Funel, A.2    Glories, Y.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.