Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomycescerevisiae strains

No abstract is available for this paper.

• Publication year

  2009

• Venue

  Journal of Industrial Microbiology & Biotechnology

• Publication date

  2009-02-11

• Fields of study

  Biology, Medicine, Environmental Science

• Identifiers
  DOI 10.1007/s10295-009-0535-xPMID 19212785
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Correlation between glucose/fructose discrepancy and hexokinase kinetic properties in different Saccharomyces cerevisiae wine yeast strains

  2008cited by this paper
• Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.

  2008cited by this paper
• Ethanol tolerance of sugar transport, and the rectification of stuck wine fermentations.

  2008cited by this paper
• Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth.

  2008cited by this paper
• Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives.

  2008cited by this paper
• Substrate and product inhibition kinetics in succinic acid production by Actinobacillus succinogenes

  2008influential reference
• Diversidad genética en las especies del complejo Saccharomyces sensu stricto de fermentaciones tradicionales.

  2008cited by this paper
• Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives.

  2007cited by this paper
• Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history

  2007cited by this paper
• Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments.

  2007cited by this paper
• Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

  2007cited by this paper
• Yeasts in food and beverages

  2006cited by this paper
• Evidence for Domesticated and Wild Populations of Saccharomyces cerevisiae

  2005cited by this paper
• A Human-Curated Annotation of the Candida albicans Genome

  2005cited by this paper
• Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains.

  2004cited by this paper
• Statistical Principles in Experimental Design

  2003cited by this paper
• FSY1, a Novel Gene Encoding a Specific Fructose/H+ Symporter in the Type Strain ofSaccharomyces carlsbergensis

  2000cited by this paper
• Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non‐inhibitory concentration (NIC) values

  2000cited by this paper
• Function and Regulation of Yeast Hexose Transporters

  1999cited by this paper
• The microbiology of alcoholic beverages

  1998cited by this paper
• Microbiology of Fermented Foods

  1997cited by this paper
• Carbohydrate chemistry for food scientists

  1997cited by this paper
• The Significance of Active Fructose Transport and Maximum Temperature for Growth in the Taxonomy of

  1995cited by this paper
• Extended monod kinetics for substrate inhibited systems

  1994influential reference
• Predictive Microbiology : Theory and Application

  1993cited by this paper
• Regulation of sugar utilization by Saccharomyces cerevisiae.

  1992cited by this paper
• Regulation of sugar utilization by Saccharomyces cerevisiae.

  1992cited by this paper
• Continuous-culture study of the regulation of glucose and fructose transport in Kluyveromyces marxianus CBS 6556

  1990cited by this paper
• Antibacterial effect of the glucose oxidase-glucose system on food-poisoning organisms.

  1989cited by this paper
• Generalization of monod kinetics for analysis of growth data with substrate inhibition

  1987influential reference

• Tolerance of Kluyveromyces marxianus Under Acetic Acid-, Isoamyl Alcohol-, Hydrogen Peroxide-, and Ethanol-Induced Stress

  2025cites this paper
• Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in Saccharomyces cerevisiae at Different Sugar Concentrations in Wine Fermentation

  2025cites this paper
• Development of a mathematical model for microbial consumption of glucose and fructose during cocoa (Theobroma cacao L.) fermentation process

  2025cites this paper
• Simultaneous improvement of fructophilicity and ethanol tolerance of Saccharomyces cerevisiae strains through a single Adaptive Laboratory Evolution Strategy

  2024cites this paper
• Design and development of a mixed alcoholic beverage kinetics using asaí (Euterpe precatoria) and copoazú (Theobroma grandiflorum)

  2022cites this paper
• Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

  2021cites this paper
• De la Torre-González, Francisco Javier and Narváez-Zapata, José Alberto and Taillandier, Patricia and Larralde-Corona, Claudia Patricia Mezcal as a Novel Source of Mixed Yeasts Inocula for Wine

  2021cites this paper
• Spontaneous fermentation in wine production as a controllable technology

  2020cites this paper
• Mezcal as a Novel Source of Mixed Yeasts Inocula for Wine Fermentation

  2020cites this paper
• Investigating the fermentability of synthetic medium-density fiberboard wastewater to alcohol and effects of cofermenting the wastewater with sucrose

  2020cites this paper
• The correlation of methanogenic communities' dynamics and process performance of anaerobic digestion of thermal hydrolyzed sludge at short hydraulic retention times.

  2019cites this paper
• The utilization of fruit and vegetable wastes for bioethanol production with the inoculation of indigenous yeasts consortium

  2019cites this paper
• Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production

  2019cites this paper
• Saccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking.

  2019cites this paper
• Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance

  2019cites this paper
• A mathematical model of cocoa bean fermentation

  2018cites this paper
• Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media.

  2018cites this paper
• Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

  2018cites this paper
• Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

  2018cites this paper
• Modeling of Production and Quality of Bioethanol Obtained from Sugarcane Fermentation Using Direct Dissolved Sugars Measurements

  2016cites this paper
• Ethanol tolerance is decreased by fructose in Saccharomyces and non-Saccharomyces yeasts

  2016cites this paper
• New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection.

  2015influential citation
• Efficiency of Microalgae Chlamydomonas on the Removal of Pollutants from Palm Oil Mill Effluent (POME)

  2015cites this paper
• Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.

  2014influential citation
• Optimization of biomass and biokinetic constant in Mazut biodegradation by indigenous bacteria BBRC10061

  2014cites this paper
• The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal

  2013cites this paper
• Table olive fermentation with multifunctional Lactobacillus pentosus strains

  2013cites this paper
• Evaluating the individual effects of temperature and salt on table olive related microorganisms.

  2013cites this paper
• Modeling the inhibitory effects of zinc chloride on table olive related yeasts

  2012cites this paper
• Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations.

  2012cites this paper
• Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must.

  2012cites this paper
• Effect of glucose concentration on the rate of fructose consumption in native strains isolated from the fermentation of Agave duranguensis

  2012cites this paper
• Improving fructose utilization in wine yeast using adaptive evolution.

  2011cites this paper
• A novel methodology independent of fermentation rate for assessment of the fructophilic character of wine yeast strains

  2011cites this paper
• Overcoming Inefficient Utilisation of Fructose as a Cause of Problem Fermentations

  2010cites this paper
• Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments

  2010cites this paper