Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae

Journal of Industrial Microbiology and Biotechnology

Volumn 43, Issue 5, 2016, Pages 671-679

  Guo, Xue Wu ^a,b,c   Li, Yuan Zi ^a,b   Guo, Jian ^a,b   Wang, Qing ^a,b   Huang, Shi Yong ^a,b   Chen, Ye Fu ^a,b,c   Du, Li Ping ^a,b,c   Xiao, Dong Guang ^a,b,c  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center   (China)

Author keywords

CAR1; Ethyl carbamate; Saccharomyces cerevisiae; Urea; Wine

Indexed keywords

ARGINASE; ARGININE; UREA; URETHAN; ALCOHOL; CAR1 PROTEIN, S CEREVISIAE; CARCINOGEN; ORNITHINE; SACCHAROMYCES CEREVISIAE PROTEIN;

ALLELE; ARTICLE; CAR1 GENE; DIPLOIDY; ENZYME ACTIVITY; FERMENTATION; FUNGAL GENE; FUNGAL STRAIN; GENE DELETION; GROWTH CURVE; NONHUMAN; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; UREA CYCLE; VALIDATION STUDY; WINE; ANALYSIS; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY;

ALLELES; ARGINASE; ARGININE; CARCINOGENS; ETHANOL; FERMENTATION; ORNITHINE; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; UREA; URETHANE; WINE;

EID: 84963677382     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-016-1737-7     Document Type: Article

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