| 1 |
Heat preadaptation improved the ability of Zygosaccharomyces rouxii to salt stress: a combined physiological and transcriptomic analysis
Wang DK, Zhang M, Huang J, Zhou RQ, Jin Y, Zhao D, Zheng J, Wu CD
Applied Microbiology and Biotechnology, 105(1), 259, 2021 |
| 2 |
Domesticating a food spoilage yeast into an organic acid-tolerant metabolic engineering host: Lactic acid production by engineeredZygosaccharomyces bailii
Kuanyshev N, Rao CV, Dien B, Jin YS
Biotechnology and Bioengineering, 118(1), 372, 2021 |
| 3 |
Co-culture with Tetragenococcus halophilus changed the response of Zygosaccharomyces rouxii to salt stress
Yao SJ, Zhou RQ, Jin Y, Zhang LQ, Huang J, Wu CD
Process Biochemistry, 95, 279, 2020 |
| 4 |
Heterologous expression and functional analysis of the F-box protein Ucc1 from other yeast species in Saccharomyces cerevisiae
Nakatsukasa K, Kawarasaki T, Moriyama A
Journal of Bioscience and Bioengineering, 128(6), 704, 2019 |
| 5 |
Comparative physiological and transcriptomic analyses reveal salt tolerance mechanisms of Zygosaccharomyces rouxii
Wang DK, Hao ZQ, Zhao JS, Jin Y, Huang J, Zhou RQ, Wu CD
Process Biochemistry, 82, 59, 2019 |
| 6 |
Evaluation of Jerusalem artichoke as a sustainable energy crop to bioethanol: energy and CO(2)eq emissions modeling for an industrial scenario
Paixao SM, Alves L, Pacheco R, Silva CM
Energy, 150, 468, 2018 |
| 7 |
Microbe participation in aroma production during soy sauce fermentation
Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E
Journal of Bioscience and Bioengineering, 125(6), 688, 2018 |
| 8 |
Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation
Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E
Journal of Bioscience and Bioengineering, 123(2), 203, 2017 |
| 9 |
Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast
Uehara K, Watanabe J, Mogi Y, Tsukioka Y
Journal of Bioscience and Bioengineering, 123(3), 333, 2017 |
| 10 |
Both BAT1 and ARO8 are responsible for unpleasant odor generation in halo-tolerant yeast Zygosaccharomyces rouxii
Watanabe J, Uehara K, Mogi Y
Applied Microbiology and Biotechnology, 99(18), 7685, 2015 |
