1. Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations. (May 2021) Authors: Wang, Ya-Ping; Sun, Zhong-Guan; Zhang, Cui-Ying; Zhang, Qiao-Zhen; Guo, Xue-Wu; Xiao, Dong-Guang Journal: Food microbiology Issue: Volume 95(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases. (1st April 2015) Authors: Zhang, Cui-Ying; Qi, Ya-Nan; Ma, Hong-Xia; Li, Wei; Dai, Long-Hai; Xiao, Dong-Guang Journal: Journal of industrial microbiology & biotechnology Issue: Volume 42:Number 4(2015) Page Start: 617 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of the Deletion of Genes Related to Amino Acid Metabolism on the Production of Higher Alcohols by Saccharomyces cerevisiae. (6th November 2020) Authors: Wang, Ya-Ping; Wei, Xiao-Qing; Guo, Xue-Wu; Xiao, Dong-Guang Other Names: Liu Xiaoping Academic Editor. Journal: BioMed research international Issue: Volume 2020(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhanced leavening ability of baker's yeast by overexpression of SNR84 with PGM2 deletion. (1st June 2015) Authors: Lin, Xue; Zhang, Cui-Ying; Bai, Xiao-Wen; Xiao, Dong-Guang Journal: Journal of industrial microbiology & biotechnology Issue: Volume 42:Number 6(2015) Page Start: 939 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker's yeast in lean dough. Issue 1 (December 2016) Authors: Sun, Xi; Zhang, Cui-Ying; Wu, Ming-Yue; Fan, Zhi-Hua; Liu, Shan-Na; Zhu, Wen-Bi; Xiao, Dong-Guang Journal: Microbial cell factories Issue: Volume 15:Issue 1(2016) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Overexpression of SNF4 and deletions of REG1- and REG2-enhanced maltose metabolism and leavening ability of baker's yeast in lean dough. (1st September 2018) Authors: Lin, Xue; Zhang, Cui-Ying; Meng, Lu; Bai, Xiao-Wen; Xiao, Dong-Guang Journal: Journal of industrial microbiology & biotechnology Issue: Volume 45:Number 9(2018) Page Start: 827 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Reduced production of diacetyl by overexpressing BDH2 gene and ILV5 gene in yeast of the lager brewers with one ILV2 allelic gene deleted. (1st March 2017) Authors: Shi, Ting-Ting; Li, Ping; Chen, Shi-Jia; Chen, Ye-Fu; Guo, Xue-Wu; Xiao, Dong-Guang Journal: Journal of industrial microbiology & biotechnology Issue: Volume 44:Number 3(2017) Page Start: 397 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae. (1st May 2016) Authors: Guo, Xue-Wu; Li, Yuan-Zi; Guo, Jian; Wang, Qing; Huang, Shi-Yong; Chen, Ye-Fu; Du, Li-Ping; Xiao, Dong-Guang Journal: Journal of industrial microbiology & biotechnology Issue: Volume 43:Number 5(2016) Page Start: 671 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation. (1st June 2017) Authors: Li, Wei; Wang, Jian-Hui; Zhang, Cui-Ying; Ma, Hong-Xia; Xiao, Dong-Guang Journal: Journal of industrial microbiology & biotechnology Issue: Volume 44:Number 6(2017) Page Start: 949 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The eisosomes contribute to acid tolerance of yeast by maintaining cell membrane integrity. (April 2023) Authors: Li, Chao; Lu, Jun; Yan, Xue-Jiao; Li, Chang-Wen; Lin, Liang-Cai; Xiao, Dong-Guang; Zhang, Cui-Ying Journal: Food microbiology Issue: Volume 110(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗