MET17 and Hydrogen Sulfide Formation inSaccharomyces cerevisiae

No abstract is available for this paper.

• Publication year

  2000

• Venue

  Applied and Environmental Microbiology

• Publication date

  2000-10-01

• Fields of study

  Biology, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1128/AEM.66.10.4421-4426.2000PMID 11010893PMCID PMC92319
• 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.

• Characterization of Hydrogen Sulfide Formation in Commercial and Natural Wine Isolates of Saccharomyces

  2000cited by this paper
• Cysteine biosynthesis in Saccharomyces cerevisiae : a new outlook on pathway and regulation

  1999influential reference
• Determination of sulphite reductase activity and its response to assimilable nitrogen status in a commercial Saccharomyces cerevisiae wine yeast.

  1996cited by this paper
• Regulation of sulphate assimilation in Saccharomyces cerevisiae

  1996cited by this paper
• Validation of Bismuth-Containing Indicator Media for Predicting H2S-Producing Potential ofSaccharomyces cerevisiaeWine Yeasts Under Enological Conditions

  1995cited by this paper
• Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen

  1995cited by this paper
• Reduction of hydrogen sulfide production in brewing yeast by constitutive expression of MET25 gene

  1995influential reference
• The Effect of Nitrogen Deficiency and Sulfur-Containing Amino Acids on the Reduction of Sulfate to Hydrogen Sulfide by Wine Yeasts

  1994cited by this paper
• Role of O‐acetylhomoserine sulfhydrylase in sulfur amino acid synthesis in various yeasts

  1993cited by this paper
• Physiological analysis of mutants of Saccharomyces cerevisiae impaired in sulphate assimilation.

  1992cited by this paper
• Genetic analysis of a new mutation conferring cysteine auxotrophy in Saccharomyces cerevisiae: updating of the sulfur metabolism pathway.

  1992influential reference
• Cloning of a gene suppressing hydrogen sulfide production by Saccharomyces cerevisiae and its expression in a brewing yeast

  1992cited by this paper
• Biosynthesis of sulphur amino acids in Saccharomyces cerevisiae: regulatory roles of methionine and S-adenosylmethionine reassessed

  1992cited by this paper
• Hydrogen sulfide formation during fermentation: effect of nitrogen composition in model grape must

  1991cited by this paper
• Four major transcriptional responses in the methionine/threonine biosynthetic pathway of Saccharomyces cerevisiae

  1991cited by this paper
• High efficiency transformation of Escherichia coli with plasmids.

  1990cited by this paper
• The chromosomal constitution of wine strains of Saccharomyces cerevisiae

  1990cited by this paper
• Elements involved in S-adenosylmethionine-mediated regulation of the Saccharomyces cerevisiae MET25 gene

  1989cited by this paper
• High efficiency transformation of intact yeast cells using single stranded nucleic acids as a carrier

  1989cited by this paper
• Sensory Study of Selected Volatile Sulfur Compounds in White Wine

  1987cited by this paper
• Escherichia Coli and Salmonella: Typhimurium Cellular and Molecular Biology

  1987cited by this paper
• The formation of dimethyl sulphide during fermentation using a wine yeast

  1986cited by this paper
• Hydrogen Sulphhide Production from Sulphite by Saccharomyces cerevisiae

  1985cited by this paper
• Methods in Yeast Genetics: Laboratory Manual

  1981influential reference
• A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.

  1976cited by this paper
• Studies on beta-cystathionase and omicron-acetylhomoserine sulfhydrylase as the enzymes of alternative methionine biosynthetic pathways in Aspergillus nidulans.

  1973cited by this paper
• S-Adenosyl Methionine-Mediated Repression of Methionine Biosynthetic Enzymes in Saccharomyces cerevisiae

  1973cited by this paper
• HYDROGEN SULFIDE EVOLUTION DUE TO PANTOTHENIC ACID DEFICIENCY IN THE YEAST REQUIRING THIS VITAMIN, WITH SPECIAL REFERENCE TO THE EFFECT OF ADENOSINE TRIPHOSPHATE ON YEAST CYSTEINE DESULFHYDRASE

  1973cited by this paper
• Effect of Yeast Strain and Type of Sulfur Compound on Hydrogen Sulfide Production

  1972cited by this paper
• Production of H2S by Yeasts: Role of Nutrients

  1971cited by this paper
• Methionine-Mediated Repression in Saccharomyces cerevisiae: a Pleiotropic Regulatory System Involving Methionyl Transfer Ribonucleic Acid and the Product of Gene eth2

  1971cited by this paper
• Symposium on microbial changes in foods. Production of H 2 S by yeasts: role of nutrients.

  1971cited by this paper
• Hydrogen sulphide production by yeast under conditions of methionine, pantothenate or vitamin B6 deficiency.

  1970cited by this paper
• A spectrophotometric method for the direct determination of cysteine in the presence of other naturally occurring amino acids.

  1967cited by this paper
• Nature, origin and prevention of hydrogen sulphide aroma in wines

  1963cited by this paper

• Effective removal of Pb from industrial wastewater: A new approach to remove Pb from wastewater based on engineered yeast.

  2024cites this paper
• Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species

  2024cites this paper
• Expanding the Horizons of Saccharomyces cerevisiae: Nutrition, Oenology, and Bioethanol Production

  2024cites this paper
• Yeast selection for wine flavor modulation

  2022cites this paper
• The Light Struck Taste of Wines

  2021cites this paper
• Impact of serine and serine synthesis genes on H2S release in Saccharomyces cerevisiae during wine fermentation.

  2021cites this paper
• Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeasts

  2021cites this paper
• Curation and Analysis of a Saccharomyces cerevisiae Genome-Scale Metabolic Model for Predicting Production of Sensory Impact Molecules under Enological Conditions

  2020cites this paper
• Assessment of water quality, toxicity and treatment strategies downstream of NPDES oil and gas produced water discharges intended for beneficial reuse

  2020cites this paper
• Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation

  2020cites this paper
• Mutagenicity assessment downstream of oil and gas produced water discharges intended for agricultural beneficial reuse.

  2020influential citation
• Amino acids as modulators of the production of hydrogen sulfide in problematic wine fermentations.

  2019influential citation
• Saccharomyces cerevisiae isolates with extreme hydrogen sulfide production showed different oxidative stress resistances responses during wine fermentation by RNA sequencing analysis.

  2019cites this paper
• Impact of Yeast Flocculation and Biofilm Formation

  2018cites this paper
• Impact of Yeast Flocculation and Biofilm Formation on Yeast-Fungus Coadhesion in a Novel Immobilization System

  2018cites this paper
• Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

  2017influential citation
• Factors Infl uencing the Production of Sensory Active Substances in Brewer ’ s and Wine Yeast

  2017influential citation
• Faktory ovlivňující produkci senzoricky aktivních látek u pivovarských a vinařských kvasinekFaktory ovlivňující produkci senzoricky aktivních látek u pivovarských a vinařských kvasinek

  2017cites this paper
• Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines.

  2016cites this paper
• Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

  2016cites this paper
• Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

  2016cites this paper
• Developing high-throughput methods for C. elegans to better understand the newly discovered gasotransmitter sulfur dioxide

  2015cites this paper
• Identification of new Saccharomyces cerevisiae variants of the MET2 and SKP2 genes controlling the sulfur assimilation pathway and the production of undesirable sulfur compounds during alcoholic fermentation

  2015cites this paper
• Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

  2015cites this paper
• SELECTION AND USE OF YEAST STRAINS ISOLATED FROM AUTOCHTHONOUS SOUTHERN ITALY GRAPEWINE CULTIVARS AND IMPACT ON AROMA PROFILE OF PRODUCED WINES TUTOR: PROF. GIUSEPPE BLAIOTTA CO-TUTOR: DOTT.SSA ALIDA SORRENTINO COORDINATORE: PROF. GIANCARLO BARBIERI

  2015cites this paper
• Determination of the genetic basis for successful fermentation in high sugar media.

  2014cites this paper
• Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

  2014cites this paper
• Wine, Beer and Cider: Unravelling the Aroma Profile

  2014cites this paper
• The Microbiology of Malting and Brewing

  2013cites this paper
• Part 1. Chemical Components and Viticultural Impacts

  2013cites this paper
• Metabolisme dels compostos de sofre volàtils produïts per Saccharomyces cerevisiae en fermentacions víniques

  2013cites this paper
• Hydrogen sulphide production by bottom‐fermenting yeast is related to nitrogen starvation signalling

  2013cites this paper
• Flavour-active wine yeasts

  2012cites this paper
• Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts

  2012cites this paper
• Effects of Commercial Yeast Strains and Nutrient Supplements on SO2-binding and Aroma Compounds of Yellow Passion Fruit (Passiflora edulis Sims f. flavicarpa Degner) Wine

  2012influential citation
• Central role of the vacuole in nutrient modulation of volatile sulfur compound formation during fermentation by Saccharomyces cerevisiae

  2012influential citation
• Environmental influences on grape aroma potential

  2011cites this paper
• Sulfurous Gases As Biological Messengers and Toxins: Comparative Genetics of Their Metabolism in Model Organisms

  2011cites this paper
• Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine.

  2011cites this paper
• Chapter 11 – Production of Wine Starter Cultures

  2011cites this paper
• Comparative proteomic analysis of alcoholic fermentation employing a new environmental strain of Saccharomyces cerevisiae

  2010cites this paper
• Identification of MET 10-932 and Characterization as an Allele Reducing Hydrogen Sulfide Formation in Wine Strains of Saccharomyces cerevisiae †

  2010cites this paper
• Genetics of yeast impacting wine quality.

  2010cites this paper
• Yeast selection for wine flavour modulation

  2010cites this paper
• Differential expression of thiamine biosynthetic genes in yeast strains with high and low production of hydrogen sulfide during wine fermentation

  2010cites this paper
• The wine yeast strain-dependent expression of genes implicated in sulfide production in response to nitrogen availability.

  2010influential citation
• Identification of MET10-932 and Characterization as an Allele Reducing Hydrogen Sulfide Formation in Wine Strains of Saccharomyces cerevisiae

  2010cites this paper
• Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

  2010cites this paper
• Usage and Formation of Sulphur Compounds

  2009cites this paper
• Dissecting the pleiotropic consequences of a quantitative trait nucleotide.

  2009cites this paper
• Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production.

  2009cites this paper
• Novel insights into iron metabolism by integrating deletome and transcriptome analysis in an iron deficiency model of the yeast Saccharomyces cerevisiae

  2009cites this paper
• Identification of Genes Affecting Hydrogen Sulfide Formation in Saccharomyces cerevisiae

  2008cites this paper
• 降低发酵饮料中的H 2 S水平的组合物和方法

  2008cites this paper
• Improving wine yeast for fructose and nitrogen utilization

  2008cites this paper
• The MALDI-TOF MS determination of yeast proteins producing H2S

  2008cites this paper
• Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

  2008cites this paper
• Identification of Genes Affecting Hydrogen Sulfide Formation in Saccharomyces cerevisiae

  2008cites this paper
• Volatiles sulphur compounds production by cheese-ripening micro flora: Catabolism of Lcysteine

  2007cites this paper
• Impact of pantothenic acid addition on H2S production by Saccharomyces under fermentative conditions

  2007cites this paper
• Modulation of volatile sulfur compounds by wine yeast

  2007cites this paper
• The Application of gene technology in the wine industry

  2006cites this paper
• Allele Diversity among Genes of the Sulfate Reduction Pathway in Wine Strains of Saccharomyces cerevisiae

  2006cites this paper
• Yeast and bacterial modulation of wine aroma and flavour

  2005cites this paper
• Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review

  2005cites this paper
• Nuovi strumenti per la caratterizzazione di ceppi enologici di Saccharomyces cerevisiae. Parte I: Proteomica

  2005cites this paper
• Yeast modulation of wine flavor.

  2005cites this paper
• Grape and wine biotechnology: Challenges, opportunities and potential benefits

  2005cites this paper
• Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation

  2005cites this paper
• Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry

  2004cites this paper
• Population genetic variation in gene expression is associated with phenotypic variation in Saccharomyces cerevisiae

  2004cites this paper
• Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

  2004cites this paper
• Vladimir Jiranek Angela Matthews , Antonio Grimaldi , Michelle Walker , of Enzymes for Use in Vinification Lactic Acid Bacteria as a Potential Source

  2004cites this paper
• Influence of the sulphur and nitrogen supply on S metabolites involved in Sulphur Induced Resistance (SIR) of Brassica napus L.

  2004cites this paper
• Proteomic response to physiological fermentation stresses in a wild-type wine strain of Saccharomyces cerevisiae.

  2003cites this paper
• Subunit and cofactor binding of Saccharomyces cerevisiae sulfite reductase ‐ towards developing wine yeast with lowered ability to produce hydrogen sulfide

  2003cites this paper
• Survey of hydrogen sulphide production by wine yeasts.

  2002cites this paper
• Synonymous codon usage bias and the expression of human glucocerebrosidase in the methylotrophic yeast, Pichia pastoris.

  2002cites this paper
• Current awareness on yeast.

  2001cites this paper
• Genotypical Differences in Total Sulfur Contents and Cysteine Desulfhydrase Activities in Brassica napus L.

  2001cites this paper
• Mutation analysis, heterologous expression, and characterization of human glucocerebrosidase

  2001cites this paper