Zobrazeno 1 - 7
of 7
pro vyhledávání: '"John I. Husnik"'
Autor:
Yiqiong Jin, John I. Husnik, Matthew S. Dahabieh, Thomas Sierocinski, Brittany Goldhawke, Zachari J. Turgeon, Jessica Marie Swanson, Cedric A. Brimacombe
Publikováno v:
Applied and Environmental Microbiology
All lager beer is produced using two related lager yeast types: group I and group II, which are highly similar, resulting in a lack of strain diversity for lager beer production. To date, approaches for generating new lager yeasts have generated stra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9862c66ad69f7da5265d8db853bb9072
http://europepmc.org/articles/PMC7848916
http://europepmc.org/articles/PMC7848916
Publikováno v:
Journal of Applied Microbiology. 109:963-973
Aims: In fermented alcoholic beverages and particularly in Japanese Sake wine, the ubiquitous presence of the probable human carcinogen ethyl carbamate (EC) is a topic of significant concern. This study aims to develop novel methods for the reduction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39f189fe06b0278108f9a6cefcf1b4e9
https://doi.org/10.1111/j.1365-2672.2010.04723.x
https://doi.org/10.1111/j.1365-2672.2010.04723.x
Publikováno v:
American Journal of Enology and Viticulture. 60:537-541
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da7b994c3ad782907660c2dc5f7af91a
https://doi.org/10.5344/ajev.2009.60.4.537
https://doi.org/10.5344/ajev.2009.60.4.537
Publikováno v:
American Journal of Enology and Viticulture. 58:42-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33c470f7d29e75221a0d95c1264f1224
https://doi.org/10.5344/ajev.2007.58.1.42
https://doi.org/10.5344/ajev.2007.58.1.42
Autor:
John I. Husnik, Didier Colavizza, Zongli Luo, Heinrich Volschenk, Jurgen Bauer, Hennie J.J. van Vuuren
Publikováno v:
Metabolic Engineering. 8:315-323
Malolactic fermentation is essential for the deacidification of high acid grape must. We have constructed a genetically stable industrial strain of Saccharomyces cerevisiae by integrating a linear cassette containing the Schizosaccharomyces pombe mal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e07dc55ea25d173b1334eb0e1a17d3c
https://doi.org/10.1016/j.ymben.2006.02.003
https://doi.org/10.1016/j.ymben.2006.02.003
Autor:
Joana Coulon, John I. Husnik, Debra L. Inglis, George K. van der Merwe, Aline Lonvaud, Daniel J. Erasmus, Hennie J.J. van Vuuren
Publikováno v:
American Journal of Enology and Viticulture. 57:113-124
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd7e0e069f2f26fc5cad393d52e58043
https://doi.org/10.5344/ajev.2006.57.2.113
https://doi.org/10.5344/ajev.2006.57.2.113
Autor:
Marinda Viljoen-Bloom, John I. Husnik, Heinrich Volschenk, H. J. J. Van Vuuren, J. P. van Staden
Publikováno v:
South African Journal of Enology and Viticulture. 25
The optimal ratio of L-malic and L-tartaric acid in relation to other wine components is one of the most important aspects that ultimately determine wine quality during winemaking. Winemakers routinely rely on the judicious use of malolactic fermenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c1d19bbe260e1d826bef6dcc7ba9d30
https://doi.org/10.21548/25-2-2183
https://doi.org/10.21548/25-2-2183