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Date: 2016
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/1072702
Description: The growth characteristics and underlying metabolism of microbial production hosts are critical to the productivity of metabolically engineered pathways. Production in parallel with growth often leads ... More
Reviewed: Reviewed
Date: 2015
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/1259928
Description: Background: Engineering dynamic, environmentally- and temporally-responsive control of gene expression is one of the principle objectives in the field of synthetic biology. Dynamic regulation is desir ... More
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Reviewed: Reviewed
Date: 2015
Subject Keyword: DAP | YAN | Yeast | Volatiles | Must | Wine
Language: eng
Resource Type: book chapter
Identifier: http://hdl.handle.net/1959.14/1058858
Description: Nitrogen is a key component of grape must, which provides an essential nutrient for yeast growth that is necessary for complete alcoholic fermentation and to produce wine with desirable flavor charact ... More
Date: 2012
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/1172209
Description: The 5386 nucleotide bacteriophage øX174 genome has a complicated architecture that encodes 11 gene products via overlapping protein coding sequences spanning multiple reading frames. We designed a 630 ... More
Reviewed: Reviewed
Date: 2012
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/219856
Description: Vitis vinifera cv. Albariño is an aromatic variety characterised by terpenes present largely as glycosidic flavour precursor compounds, which depends on fermentation to reveal its aromatic varietal po ... More
Reviewed: Reviewed
Date: 2012
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/229642
Description: The flavour of fermented beverages such as beer, cider, sake and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fer ... More
Full Text: Full Text
Reviewed: Reviewed
Date: 2010
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/219859
Description: Consumer acceptance testing has been only recently applied in wine research, to assess wine sensory attributes that affect hedonic liking. The aim of this study was to investigate the effect of Saccha ... More
Reviewed: Reviewed
Date: 2009
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/226814
Description: The use and release of genetically modified organisms (GMOs) is an issue of intense public concern and, in the case of food and beverages, products containing GMOs or products thereof carry the risk o ... More
Reviewed: Reviewed
Date: 2009
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/1150336
Description: Much of our knowledge concerned with microbial cells is based on population-based analysis of cultures, which give useful insights into average responses but neither on individual cells nor subpopulat ... More
Reviewed: Reviewed
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/1145040
Description: The results of fluorescence lifetime imaging microscopy of selected yeast strains were presented and the fact that the lifetime distributions can be successfully used for strain characterization and d ... More
Reviewed: Reviewed
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/225492
Description: Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) o ... More
Reviewed: Reviewed
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/220143
Description: A major limitation of most industrially importantSaccharomyces yeast strains are their inability to efficiently convert starch-rich substrates into commercially important commodities, such as bioethan ... More
Reviewed: Reviewed
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221573
Description: Aims: The main objective of this study was to identify amino acid residues in the AGT1-encoded α-glucoside transporter (Agt1p) that are critical for efficient transport of maltotriose in the yeast Sac ... More
Reviewed: Reviewed
Date: 2007
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/220151
Description: The purpose of this study was to help lay the foundation for further development of xylose-fermenting Saccharomyces cerevisiae yeast strains through an approach that combined metabolic engineering and ... More
Reviewed: Reviewed
Date: 2007
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221933
Description: The wine yeast Saccharomyces cerevisiae is central in the production of aroma compounds during fermentation. Some of the most important yeast-derived aroma compounds produced are esters. The esters et ... More
Reviewed: Reviewed