On the catabolism of amino acids in the yeast Dekkera bruxellensis and the implications for industrial fermentation processes
Sign Up to like & getrecommendations! Published in 2018 at "Yeast"
DOI: 10.1002/yea.3290
Abstract: In the last years several reports have reported the capacity of the yeast Dekkera (Brettanomyces) bruxellensis to survive and adapt to the industrial process of alcoholic fermentation. Much of this feature seems to relate to… read more here.
Keywords: amino acids; bruxellensis; acids yeast; fermentation ... See more keywords
Comparative proteomic analyses reveal the metabolic aspects and biotechnological potential of nitrate assimilation in the yeast Dekkera bruxellensis.
Sign Up to like & getrecommendations! Published in 2021 at "Applied microbiology and biotechnology"
DOI: 10.1007/s00253-021-11117-0
Abstract: The yeast Dekkera bruxellensis is well-known for its adaptation to industrial ethanol fermentation processes, which can be further improved if nitrate is present in the substrate. To date, the assimilation of nitrate has been considered… read more here.
Keywords: bruxellensis; dekkera bruxellensis; nitrate; growth ... See more keywords