Minebois R, et al. (2025) Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in S. cerevisiae, S. uvarum and S. kudriavzevii Species. Microb Biotechnol 18(4):e70087 PMID:40251794
Silva-Sousa F, et al. (2024) Bridging the gap: linking Torulaspora delbrueckii genotypes to fermentation phenotypes and wine aroma. FEMS Yeast Res 24 PMID:39509285
Tyibilika V, et al. (2024) Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production. Int J Food Microbiol 411:110537 PMID:38150773
Coral-Medina A, et al. (2023) The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation. J Ind Microbiol Biotechnol 49(6) PMID:36370452
Álvarez R, et al. (2023) Beyond S. cerevisiae for winemaking: Fermentation-related trait diversity in the genus Saccharomyces. Food Microbiol 113:104270 PMID:37098430
Eder M, et al. (2022) Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae. Food Microbiol 106:104041 PMID:35690444
Englezos V, et al. (2021) Influence of single nitrogen compounds on growth and fermentation performance of Starmerella bacillaris and Saccharomyces cerevisiae during alcoholic fermentation. Appl Environ Microbiol 87(5) PMID:33355112
Jimenez-Lorenzo R, et al. (2021) How to modulate the formation of negative volatile sulfur compounds during wine fermentation? FEMS Yeast Res 21(5) PMID:34191008
Rollero S, et al. (2021) Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles. Food Microbiol 94:103650 PMID:33279075
Bergler G, et al. (2020) Dispersive Liquid-Liquid Microextraction for the Quantitation of Terpenes in Wine. J Agric Food Chem 68(47):13302-13309 PMID:32172562
Eder M, et al. (2020) QTL mapping of modelled metabolic fluxes reveals gene variants impacting yeast central carbon metabolism. Sci Rep 10(1):2162 PMID:32034164
Seguinot P, et al. (2020) Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains. Int J Food Microbiol 316:108441 PMID:31778839
Seguinot P, et al. (2020) Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae. Front Microbiol 11:305 PMID:32184771
Su Y, et al. (2020) Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions. Food Microbiol 85:103287 PMID:31500707
Rollero S, et al. (2019) A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae. Environ Microbiol 21(11):4076-4091 PMID:31336027
Bloem A, et al. (2018) Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources. J Vis Exp PMID:29443074
Brice C, et al. (2018) Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen. PLoS One 13(2):e0192383 PMID:29432462
Eder M, et al. (2018) QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation. BMC Genomics 19(1):166 PMID:29490607
Englezos V, et al. (2018) Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation. Appl Environ Microbiol 84(16) PMID:29858207
Legras JL, et al. (2018) Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication. Mol Biol Evol 35(7):1712-1727 PMID:29746697
Rollero S, et al. (2018) Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium. Front Microbiol 9:196 PMID:29487584
Seguinot P, et al. (2018) Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media. Food Microbiol 76:29-39 PMID:30166153
Crépin L, et al. (2017) Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae. Appl Environ Microbiol 83(5) PMID:28115380
Nidelet T, et al. (2016) Diversity of flux distribution in central carbon metabolism of S. cerevisiae strains from diverse environments. Microb Cell Fact 15:58 PMID:27044358
Rollero S, et al. (2016) Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain. Microb Cell Fact 15:32 PMID:26861624
Rollero S, et al. (2015) Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation. Appl Microbiol Biotechnol 99(5):2291-304 PMID:25412578
Clement T, et al. (2013) Metabolic responses of Saccharomyces cerevisiae to valine and ammonium pulses during four-stage continuous wine fermentations. Appl Environ Microbiol 79(8):2749-58 PMID:23417007
Celton M, et al. (2012) A comparative transcriptomic, fluxomic and metabolomic analysis of the response of Saccharomyces cerevisiae to increases in NADPH oxidation. BMC Genomics 13:317 PMID:22805527
Celton M, et al. (2012) A constraint-based model analysis of the metabolic consequences of increased NADPH oxidation in Saccharomyces cerevisiae. Metab Eng 14(4):366-79 PMID:22709677
Crépin L, et al. (2012) Sequential use of nitrogen compounds by Saccharomyces cerevisiae during wine fermentation: a model based on kinetic and regulation characteristics of nitrogen permeases. Appl Environ Microbiol 78(22):8102-11 PMID:22983966
Cadière A, et al. (2011) Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway. Metab Eng 13(3):263-71 PMID:21300171
Camarasa C, et al. (2011) Phenotypic landscape of Saccharomyces cerevisiae during wine fermentation: evidence for origin-dependent metabolic traits. PLoS One 6(9):e25147 PMID:21949874
Bach B, et al. (2009) New insights into {gamma}-aminobutyric acid catabolism: Evidence for {gamma}-hydroxybutyric acid and polyhydroxybutyrate synthesis in Saccharomyces cerevisiae. Appl Environ Microbiol 75(13):4231-9 PMID:19411412
Camarasa C, et al. (2007) Role in anaerobiosis of the isoenzymes for Saccharomyces cerevisiae fumarate reductase encoded by OSM1 and FRDS1. Yeast 24(5):391-401 PMID:17345583
Camarasa C, et al. (2003) Investigation by 13C-NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation. Microbiology (Reading) 149(Pt 9):2669-2678 PMID:12949191
Camarasa C, et al. (2001) Characterization of Schizosaccharomyces pombe malate permease by expression in Saccharomyces cerevisiae. Appl Environ Microbiol 67(9):4144-51 PMID:11526017