{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T23:15:36Z","timestamp":1790810136639,"version":"4.1.0"},"reference-count":60,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/100016692","name":"Key Research and Development Program of Ningxia","doi-asserted-by":"publisher","award":["2023BCF01027"],"award-info":[{"award-number":["2023BCF01027"]}],"id":[{"id":"10.13039\/100016692","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100016692","name":"Key Research and Development Program of Ningxia","doi-asserted-by":"publisher","award":["2022BBF02015"],"award-info":[{"award-number":["2022BBF02015"]}],"id":[{"id":"10.13039\/100016692","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32372312"],"award-info":[{"award-number":["32372312"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32202106"],"award-info":[{"award-number":["32202106"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32302255"],"award-info":[{"award-number":["32302255"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31960473"],"award-info":[{"award-number":["31960473"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["U21A20269"],"award-info":[{"award-number":["U21A20269"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002858","name":"China Postdoctoral Science Foundation","doi-asserted-by":"publisher","award":["2022M712607"],"award-info":[{"award-number":["2022M712607"]}],"id":[{"id":"10.13039\/501100002858","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010203","name":"Agriculture Research System of China","doi-asserted-by":"publisher","award":["CARS-29-jg-03"],"award-info":[{"award-number":["CARS-29-jg-03"]}],"id":[{"id":"10.13039\/501100010203","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2024,12]]},"DOI":"10.1016\/j.fm.2024.104593","type":"journal-article","created":{"date-parts":[[2024,7,14]],"date-time":"2024-07-14T03:28:53Z","timestamp":1720927733000},"page":"104593","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":13,"special_numbering":"C","title":["Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach"],"prefix":"10.1016","volume":"124","author":[{"given":"Yao","family":"Lu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi","family":"Qin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Sun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C.M. Lucy","family":"Joseph","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Linda F.","family":"Bisson","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuyang","family":"Song","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanlin","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2024.104593_bib1","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1016\/j.biotechadv.2005.11.005","article-title":"Flavour formation by amino acid catabolism","volume":"24","author":"Ardo","year":"2006","journal-title":"Biotechnol. Adv."},{"key":"10.1016\/j.fm.2024.104593_bib2","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1007\/s13213-010-0119-z","article-title":"Effect of nitrogen addition during alcoholic fermentation on the final content of biogenic amines in wine","volume":"61","author":"Bach","year":"2011","journal-title":"Ann. Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib3","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1016\/j.foodchem.2010.12.151","article-title":"Amino acid uptake by wild and commercial yeasts in single fermentations and co-fermentations","volume":"127","author":"Barrajon-Simancas","year":"2011","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2024.104593_bib4","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1111\/j.1755-0238.2005.tb00028.x","article-title":"Implications of nitrogen nutrition for grapes, fermentation and wine","volume":"11","author":"Bell","year":"2005","journal-title":"Aust. J. Grape Wine Res."},{"key":"10.1016\/j.fm.2024.104593_bib5","doi-asserted-by":"crossref","first-page":"996","DOI":"10.1021\/jf0487001","article-title":"Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption","volume":"53","author":"Beltran","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.fm.2024.104593_bib6","doi-asserted-by":"crossref","first-page":"1193","DOI":"10.1007\/s00253-011-3212-8","article-title":"An overview of lipid metabolism in yeasts and its impact on biotechnological processes","volume":"90","author":"Beopoulos","year":"2011","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"10.1016\/j.fm.2024.104593_bib7","series-title":"Principles and Practices of Winemaking","author":"Boulton","year":"2013"},{"key":"10.1016\/j.fm.2024.104593_bib8","doi-asserted-by":"crossref","first-page":"1330","DOI":"10.1128\/AEM.03856-13","article-title":"Assessing the mechanisms responsible for differences between nitrogen requirements of Saccharomyces cerevisiae wine yeasts in alcoholic fermentation","volume":"80","author":"Brice","year":"2014","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib9","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1007\/s12223-011-0040-2","article-title":"The influence of fermentation conditions and recycling on the phospholipid and fatty acid composition of the brewer's yeast plasma membranes","volume":"56","author":"\u010canadi Jure\u0161i\u0107","year":"2011","journal-title":"Folia Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib10","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.ijfoodmicro.2010.07.024","article-title":"Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content","volume":"143","author":"Carrau","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib11","doi-asserted-by":"crossref","first-page":"5048","DOI":"10.1073\/pnas.0401416101","article-title":"Tyrosol is a quorum-sensing molecule in Candida albicans","volume":"101","author":"Chen","year":"2004","journal-title":"Proc. Natl. Acad. Sci. USA"},{"key":"10.1016\/j.fm.2024.104593_bib12","doi-asserted-by":"crossref","first-page":"1288","DOI":"10.1002\/jsfa.10782","article-title":"Using foliar nitrogen application during veraison to improve the flavor components of grape and wine","volume":"101","author":"Cheng","year":"2021","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.fm.2024.104593_bib13","series-title":"Optimization of Yeast Nutrient Additions Based on Must Sugar Concentration and Impact on Microbial Wine Spoilage","author":"Childs","year":"2014"},{"key":"10.1016\/j.fm.2024.104593_bib14","article-title":"Effect of yeast assimilable nitrogen content on fermentation kinetics, wine chemical composition and sensory character in the production of Assyrtiko wines","volume":"12","author":"Christofi","year":"2022","journal-title":"Applied Sciences-Basel"},{"key":"10.1016\/j.fm.2024.104593_bib15","doi-asserted-by":"crossref","first-page":"889","DOI":"10.1093\/jxb\/eru446","article-title":"Polyols in grape berry: transport and metabolic adjustments as a physiological strategy for water-deficit stress tolerance in grapevine","volume":"66","author":"Conde","year":"2015","journal-title":"J. Exp. Bot."},{"key":"10.1016\/j.fm.2024.104593_bib16","doi-asserted-by":"crossref","DOI":"10.3390\/molecules26164979","article-title":"Aromatic higher alcohols in wine: implication on aroma and palate attributes during Chardonnay aging","volume":"26","author":"Cordente","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.fm.2024.104593_bib17","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1002\/bit.10133","article-title":"Kinetic model for nitrogen\u2010limited wine fermentations","volume":"77","author":"Cramer","year":"2002","journal-title":"Biotechnol. Bioeng."},{"key":"10.1016\/j.fm.2024.104593_bib18","series-title":"Nitrogen Utilisation of Selected Non-Saccharomyces Yeasts and the Impact on Volatile Compound Production","author":"De Koker","year":"2015"},{"key":"10.1016\/j.fm.2024.104593_bib19","doi-asserted-by":"crossref","first-page":"1495","DOI":"10.1111\/1541-4337.13119","article-title":"Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine","volume":"22","author":"Deng","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"issue":"5","key":"10.1016\/j.fm.2024.104593_bib61","doi-asserted-by":"crossref","first-page":"553","DOI":"10.1089\/omi.2010.0015","article-title":"Metabolome analysis of differential responses of diploid and haploid yeast to ethanol stress","volume":"14","author":"Ding","year":"2010","journal-title":"OMICS: A Journal of Integrative Biology"},{"key":"10.1016\/j.fm.2024.104593_bib20","doi-asserted-by":"crossref","DOI":"10.1016\/j.talanta.2019.120351","article-title":"Molecularly imprinted polypyrrole based electrochemical sensor for selective determination of 4-ethylphenol","volume":"207","author":"Dominguez-Renedo","year":"2020","journal-title":"Talanta"},{"key":"10.1016\/j.fm.2024.104593_bib21","article-title":"Large-scale screening of thiol and fermentative aroma production during wine alcoholic fermentation: exploring the effects of assimilable nitrogen and peptides","volume":"6","author":"Duc","year":"2020","journal-title":"Fermentation-Basel"},{"key":"10.1016\/j.fm.2024.104593_bib22","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/S1567-1356(03)00222-8","article-title":"The importance of a functional trehalose biosynthetic pathway for the life of yeasts and fungi","volume":"4","author":"Gancedo","year":"2004","journal-title":"FEMS Yeast Res."},{"key":"10.1016\/j.fm.2024.104593_bib23","doi-asserted-by":"crossref","first-page":"791","DOI":"10.1016\/j.femsyr.2005.02.008","article-title":"Identification of genes affecting glucose catabolism in nitrogen-limited fermentation","volume":"5","author":"Gardner","year":"2005","journal-title":"FEMS Yeast Res."},{"key":"10.1016\/j.fm.2024.104593_bib24","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2018.00670","article-title":"Aromatic amino acid-derived compounds induce morphological changes and modulate the cell growth of wine yeast species","volume":"9","author":"Gonzalez","year":"2018","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib25","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0067166","article-title":"Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains","volume":"8","author":"Gutierrez","year":"2013","journal-title":"PLoS One"},{"key":"10.1016\/j.fm.2024.104593_bib26","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.fm.2012.02.012","article-title":"Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must","volume":"31","author":"Guti\u00e9rrez","year":"2012","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib27","series-title":"Must and in Wine","article-title":"Biology of microorganisms on grapes","author":"K\u00f6nig","year":"2009"},{"key":"10.1016\/j.fm.2024.104593_bib28","doi-asserted-by":"crossref","first-page":"4810","DOI":"10.1021\/jf900502a","article-title":"Characterization of fermentative behaviors of lactic acid bacteria in grape wines through H-1 NMR- and GC-based metabolic profiling","volume":"57","author":"Lee","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.fm.2024.104593_bib29","doi-asserted-by":"crossref","first-page":"1087","DOI":"10.1016\/j.biocel.2012.03.017","article-title":"Metabolic responses to ethanol in Saccharomyces cerevisiae using a gas chromatography tandem mass spectrometry-based metabolomics approach","volume":"44","author":"Li","year":"2012","journal-title":"Int. J. Biochem. Cell Biol."},{"key":"10.1016\/j.fm.2024.104593_bib30","doi-asserted-by":"crossref","first-page":"778","DOI":"10.1016\/j.bbrc.2009.07.113","article-title":"The induction of trehalose and glycerol in Saccharomyces cerevisiae in response to various stresses","volume":"387","author":"Li","year":"2009","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"10.1016\/j.fm.2024.104593_bib31","doi-asserted-by":"crossref","first-page":"2417","DOI":"10.1080\/10942912.2015.1089278","article-title":"Aroma composition and sensory quality of Cabernet sauvignon wines fermented by indigenous Saccharomyces cerevisiae strains in the eastern base of the Helan Mountain, China","volume":"19","author":"Liu","year":"2016","journal-title":"Int. J. Food Prop."},{"key":"10.1016\/j.fm.2024.104593_bib32","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/j.foodres.2015.06.030","article-title":"Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality","volume":"76","author":"Loira","year":"2015","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2024.104593_bib33","doi-asserted-by":"crossref","first-page":"2952","DOI":"10.1021\/acs.jafc.2c07325","article-title":"Impact of assimilable nitrogen supplementation on Saccharomyces cerevisiae metabolic response and aromatic profile of Moschofilero wine","volume":"71","author":"Lola","year":"2023","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.fm.2024.104593_bib34","doi-asserted-by":"crossref","DOI":"10.1186\/s13068-021-02097-4","article-title":"An emerging simple and effective approach to increase the productivity of thraustochytrids microbial lipids by regulating glycolysis process and triacylglycerols' decomposition","volume":"14","author":"Ma","year":"2021","journal-title":"Biotechnol. Biofuels"},{"key":"10.1016\/j.fm.2024.104593_bib35","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/j.jbiosc.2009.08.500","article-title":"Differential importance of trehalose accumulation in Saccharomyces cerevisiae in response to various environmental stresses","volume":"109","author":"Mahmud","year":"2010","journal-title":"J. Biosci. Bioeng."},{"key":"10.1016\/j.fm.2024.104593_bib36","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1002\/yea.320060311","article-title":"GABA transport in Saccharomyces cerevisiae","volume":"6","author":"McKelvey","year":"1990","journal-title":"Yeast"},{"key":"10.1016\/j.fm.2024.104593_bib37","doi-asserted-by":"crossref","DOI":"10.3390\/foods9091231","article-title":"The role of yeasts and lactic acid bacteria on the metabolism of organic acids during winemaking","volume":"9","author":"Mendes Ferreira","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.fm.2024.104593_bib38","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.jbiotec.2017.07.020","article-title":"(R,R)-Butane-2,3-diol dehydrogenase from Bacillus clausii DSM 8716(T): Cloning and expression of the bdhA-gene, and initial characterization of enzyme","volume":"258","author":"Muschallik","year":"2017","journal-title":"J. Biotechnol."},{"key":"10.1016\/j.fm.2024.104593_bib39","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.fm.2005.03.004","article-title":"Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results","volume":"23","author":"Nikolaou","year":"2006","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib40","doi-asserted-by":"crossref","first-page":"399","DOI":"10.1016\/j.jbiosc.2015.08.006","article-title":"Metabolomic approach for improving ethanol stress tolerance in Saccharomyces cerevisiae","volume":"121","author":"Ohta","year":"2016","journal-title":"J. Biosci. Bioeng."},{"key":"10.1016\/j.fm.2024.104593_bib41","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1007\/s11274-013-1415-0","article-title":"L-Proline uptake in Saccharomyces cerevisiae mitochondria can contribute to bioenergetics during nutrient stress as alternative mitochondrial fuel","volume":"30","author":"Pallotta","year":"2014","journal-title":"World J. Microbiol. Biotechnol."},{"key":"10.1016\/j.fm.2024.104593_bib42","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1007\/s002170050579","article-title":"A survey of phenolic compounds in Spanish wines of different geographical origin","volume":"210","author":"Pena-Neira","year":"2000","journal-title":"Eur. Food Res. Technol."},{"key":"10.1016\/j.fm.2024.104593_bib43","doi-asserted-by":"crossref","first-page":"1206","DOI":"10.1111\/1567-1364.12222","article-title":"Nitrogen and carbon assimilation by Saccharomyces cerevisiae during Sauvignon blanc juice fermentation","volume":"14","author":"Pinu","year":"2014","journal-title":"FEMS Yeast Res."},{"key":"10.1016\/j.fm.2024.104593_bib45","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1111\/j.1432-1033.1970.tb00818.x","article-title":"The participation of ornithine and citrulline in the regulation of arginine metabolism in Saccharomyces cerevisiae","volume":"12","author":"Ramos","year":"1970","journal-title":"Eur. J. Biochem."},{"key":"10.1016\/j.fm.2024.104593_bib46","doi-asserted-by":"crossref","DOI":"10.5344\/ajev.2015.14062","article-title":"Metabolomic measurement of three timepoints in a Saccharomyces cerevisiae Chardonnay wine fermentation","author":"Richter","year":"2015","journal-title":"Am. J. Enol. Vitic."},{"key":"10.1016\/j.fm.2024.104593_bib47","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/S0168-1605(03)00254-X","article-title":"The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance","volume":"86","author":"Romano","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib48","doi-asserted-by":"crossref","first-page":"1483","DOI":"10.1016\/j.foodres.2009.08.006","article-title":"Characterization of wines from grape varieties through multivariate statistical analysis of 1H NMR spectroscopic data","volume":"42","author":"Son","year":"2009","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2024.104593_bib49","doi-asserted-by":"crossref","first-page":"4801","DOI":"10.1021\/jf9005017","article-title":"Metabolomic characterization of malolactic fermentation and fermentative behaviors of wine yeasts in grape wine","volume":"57","author":"Son","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.fm.2024.104593_bib50","doi-asserted-by":"crossref","first-page":"233","DOI":"10.5344\/ajev.2000.51.3.233","article-title":"Characterization of hydrogen sulfide formation in commercial and natural wine isolates of Saccharomyces","volume":"51","author":"Spiropoulos","year":"2000","journal-title":"Am. J. Enol. Vitic."},{"key":"10.1016\/j.fm.2024.104593_bib51","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2019.103287","article-title":"Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions","volume":"85","author":"Su","year":"2020","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib52","article-title":"Metabolomic analysis reveals the interactions between Chinese indigenous and commercial Saccharomyces cerevisiae strains during wine co-fermentations at low YAN concentration","volume":"104362","author":"Sun","year":"2024","journal-title":"Food Biosci."},{"key":"10.1016\/j.fm.2024.104593_bib53","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.fm.2006.04.002","article-title":"Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content","volume":"24","author":"Taillandier","year":"2007","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib54","doi-asserted-by":"crossref","first-page":"1072","DOI":"10.1016\/j.foodchem.2011.01.092","article-title":"Comparison of inorganic and organic nitrogen supplementation of grape juice - effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast","volume":"127","author":"Torrea","year":"2011","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2024.104593_bib55","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s00253-012-4105-1","article-title":"Synthesis and production of unsaturated and polyunsaturated fatty acids in yeast: current state and perspectives","volume":"95","author":"Uemura","year":"2012","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"10.1016\/j.fm.2024.104593_bib56","doi-asserted-by":"crossref","first-page":"830","DOI":"10.1002\/jsfa.1417","article-title":"Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains","volume":"83","author":"Valero","year":"2003","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.fm.2024.104593_bib57","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1007\/978-94-017-2308-4_4","article-title":"Molecular biology and biochemistry of proline accumulation in developing grape berries","author":"Van Heeswijck","year":"2001","journal-title":"Molecular Biology and Biotechnology of the Grapevine"},{"key":"10.1016\/j.fm.2024.104593_bib58","doi-asserted-by":"crossref","first-page":"3392","DOI":"10.1128\/AEM.70.6.3392-3400.2004","article-title":"Biomass content governs fermentation rate in nitrogen-deficient wine musts","volume":"70","author":"Varela","year":"2004","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2024.104593_bib59","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.foodchem.2011.12.082","article-title":"Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albarino","volume":"133","author":"Vilanova","year":"2012","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2024.104593_bib60","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1007\/s00253-007-1145-z","article-title":"Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts","volume":"77","author":"Vilanova","year":"2007","journal-title":"Appl. Microbiol. Biotechnol."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S074000202400131X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S074000202400131X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,4,30]],"date-time":"2026-04-30T18:24:46Z","timestamp":1777573486000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S074000202400131X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,12]]},"references-count":60,"alternative-id":["S074000202400131X"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2024.104593","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2024,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2024.104593","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"104593"}}