Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Adaptive evolution of Saccharomyces cerevisiae with enhanced ethanol tolerance for Chinese rice wine fermentation.

Applied biochemistry and biotechnology - 1 Aug 2014

Chen Shuang, Xu Yan

Abstract excerpt

High tolerance towards ethanol is a desirable property for the Saccharomyces cerevisiae strains used in the alcoholic beverage industry. To improve the ethanol tolerance of an industrial Chinese rice wine yeast, a sequential batch fermentation strategy was used to adaptively evolve a chemically mutagenized Chinese rice wine G85 strain. The high level of ethanol produced under Chinese rice wine-like fermentation...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Batch Cell Culture Techniques
Share to Directed Molecular Evolution

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Ethanol

Share to Fermentation

Share to Laboratories

Share to Stress, Physiological

Source

Identifiers

PMID: 24879599
DOI: 10.1007/s12010-014-0978-z

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 2 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Adaptive evolution of Saccharomyces cerevisiae with enhanced ethanol tolerance for Chinese rice wine fermentation.PMID 24879599Read ↗

Adaptive evolution and mechanism elucidation for ethanol tolerant Saccharomyces cerevisiae used in starch based biorefinery.Semantic proximity Read ↗

Rationally designed perturbation factor drives evolution in Saccharomyces cerevisiae for industrial application.Semantic proximity Read ↗

Unravelling evolutionary strategies of yeast for improving galactose utilization through integrated systems level analysis.Semantic proximity Read ↗

Growth-Coupled Carotenoids Production Using Adaptive Laboratory Evolution.Semantic proximity Read ↗

Physiological and transcriptomic analysis of a salt-resistant Saccharomyces cerevisiae mutant obtained by evolutionary engineering.Semantic proximity Read ↗

Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production.Semantic proximity Read ↗

Recent progress in adaptive laboratory evolution of industrial microorganisms.Semantic proximity Read ↗

Evolutionary engineering of yeast.Semantic proximity Read ↗

Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity.Semantic proximity Read ↗

Improvement in D-xylose utilization and isobutanol production in S. cerevisiae by adaptive laboratory evolution and rational engineering.Semantic proximity Read ↗

Evolutionary engineering of Saccharomyces cerevisiae for improved industrially important properties.Semantic proximity Read ↗

Systematic changes in gene expression patterns following adaptive evolution in yeast.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.