ALD6/YPL061W Literature Guide Help

Other names published for ALD6: ALD1, aldehyde dehydrogenase (NADP(+)) ALD6, YPL061W

ALD6 - Reviews (17)

ReferenceOther Genes Addressed
Kim SR, et al.  (2013) Strain engineering of Saccharomyces cerevisiae for enhanced xylose metabolism. Biotechnol Adv ()
Singh S, et al.  (2013) Aldehyde dehydrogenases in cellular responses to oxidative/electrophilicstress. Free Radic Biol Med 56():89-101
Suzuki K  (2013) Selective autophagy in budding yeast. Cell Death Differ 20(1):43-8
Aung-Htut MT, et al.  (2012) Oxidative stresses and ageing. Subcell Biochem 57():13-54
Divol B, et al.  (2012) Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts. Appl Microbiol Biotechnol 95(3):601-13
Hong KK and Nielsen J  (2012) Metabolic engineering of Saccharomyces cerevisiae: a key cell factory platform for future biorefineries. Cell Mol Life Sci 69(16):2671-90
Ring J, et al.  (2012) The metabolism beyond programmed cell death in yeast. Exp Cell Res 318(11):1193-200
Schmidtke LM, et al.  (2012) Production technologies for reduced alcoholic wines. J Food Sci 77(1):R25-41
Murray DB, et al.  (2011) Redox regulation in respiring Saccharomyces cerevisiae. Biochim Biophys Acta 1810(10):945-58
Vilela-Moura A, et al.  (2011) The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines. Appl Microbiol Biotechnol 89(2):271-80
van Eunen K, et al.  (2011) Quantitative analysis of flux regulation through hierarchical regulation analysis. Methods Enzymol 500():571-95
Abeliovich H and Gonzalez R  (2009) Autophagy in food biotechnology. Autophagy 5(7):925-9
Hazelwood LA, et al.  (2008) The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Appl Environ Microbiol 74(8):2259-66
Schuller D and Casal M  (2005) The use of genetically modified Saccharomyces cerevisiae strains in the wine industry. Appl Microbiol Biotechnol 68(3):292-304
Dequin S  (2001) The potential of genetic engineering for improving brewing, wine-making and baking yeasts. Appl Microbiol Biotechnol 56(5-6):577-88
Blomberg A  (2000) Metabolic surprises in Saccharomyces cerevisiae during adaptation to saline conditions: questions, some answers and a model. FEMS Microbiol Lett 182(1):1-8
Pretorius IS  (2000) Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16(8):675-729