Research graph
References from Biotech in the Bottle: Regulatory Insights on Genetically Modified Microorganisms in Fermented Beverages in Brazil and International Benchmarks. Local targets link to admitted publications; unresolved targets remain external evidence.
Genetically engineered yeast: a review of terminology, science and regulation
10.1094/tq-59-3-1111-01 · 2022 · External reference
Genome shuffling of Lactobacillus delbrueckii mutant and Bacillus amyloliquefaciens through protoplasmic fusion for L-lactic acid production from starchy wastes
10.1016/j.biortech.2008.03.058 · 2008 · External reference
GEMs: genetically engineered microorganisms and the regulatory oversight of their uses in modern food production
10.1080/10408398.2020.1749026 · 2021 · External reference
Advances in genetically engineered microorganisms: Transforming food production through precision fermentation and synthetic biology
10.1016/j.fufo.2025.100601 · 2025 · External reference
Traditional Brazilian fermented foods: cultural and technological aspects
10.1186/s42779-022-00153-4 · 2022 · External reference
Advances in Mead Aroma Research: A Comprehensive Bibliometric Review and Insights into Key Factors and Trends
10.3390/fermentation11040226 · 2025 · External reference
CRISPR-Cas genome engineering of esterase activity in Saccharomyces cerevisiae steers aroma formation
10.1186/s13104-018-3788-5 · 2018 · External reference
Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
10.1038/s41467-018-03293-x · 2018 · External reference
Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
10.1007/s00217-023-04251-8 · 2023 · External reference
Genetically modified organisms: adapting regulatory frameworks for evolving genome editing technologies
10.1186/s40659-022-00399-x · 2022 · External reference
The mandatory labeling of genetically modified foods in Brazil: Consumer’s knowledge, trust, and risk perception
10.1016/j.foodres.2020.109053 · 2020 · External reference
Genome shuffling to improve fermentation properties of acetic acid bacterium by the improvement of ethanol tolerance
10.1111/j.1365-2621.2012.03086.x · 2012 · External reference
Improving industrial yeast strains: exploiting natural and artificial diversity
10.1111/1574-6976.12073 · 2014 · External reference
Enhancing the performance of brewing yeasts
10.1016/j.biotechadv.2017.12.014 · 2018 · External reference
Screening and transcriptomic analysis of the ethanol-tolerant mutant Saccharomyces cerevisiae YN81 for high-gravity brewing
10.3389/fmicb.2022.976321 · 2022 · External reference
Genetically Engineered Microorganisms and Their Impact on Human Health
10.1155/2024/6638269 · 2024 · External reference
Food-processing enzymes from recombinant microorganisms - a review
10.1016/j.yrtph.2006.05.001 · 2006 · External reference
An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety
10.3390/fermentation7010005 · 2021 · External reference
Invited review: Genomic modifications of lactic acid bacteria and their applications in dairy fermentation
10.3168/jds.2024-24989 · 2024 · External reference
Genetically modified food enzymes: A review
10.1016/j.cofs.2019.01.002 · 2019 · External reference
Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview
10.3390/foods9030326 · 2020 · External reference
CRISPR-Cas Assisted Multiplexing (CAM): simple same-day multi-locus engineering in Yeast
10.1002/jcp.25375 · 2016 · External reference
Multigene disruption in undomesticated Bacillus subtilis ATCC 6051a using the CRISPR/Cas9 system
10.1038/srep27943 · 2016 · External reference
Advances in Industrial Biotechnology Using CRISPR-Cas Systems
10.1016/j.tibtech.2017.07.007 · 2018 · External reference
Fermented foods in a global age: East meets West
10.1111/1541-4337.12520 · 2020 · External reference
African fermented foods: historical roots and real benefits
2014 · External reference
Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach
10.1016/j.ijfoodmicro.2008.03.003 · 2008 · External reference
Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages
10.1111/j.1567-1364.2008.00430.x · 2008 · External reference
The bacterial community in ‘taberna’ a traditional beverage of southern Mexico
10.1111/j.1472-765x.2010.02934.x · 2010 · External reference
A review on kombucha tea: Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus
10.1111/1541-4337.12073 · 2014 · External reference
Insights into the bacterial community and its temporal succession during the fermentation of wine grapes
10.3389/fmicb.2015.00809 · 2015 · External reference
Microorganisms in fermented apple beverages: current knowledge and future directions
10.3390/microorganisms5030039 · 2017 · External reference
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
10.1016/j.ijfoodmicro.2008.10.017 · 2009 · External reference
Fermentation of pomegranate juice by probiotic lactic acid bacteria
10.1007/s11274-010-0436-1 · 2011 · External reference
Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation
10.1128/aem.03978-13 · 2014 · External reference
Kombucha from alternative raw materials - The review
10.1080/10408398.2019.1679714 · 2020 · External reference
Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins
10.1186/1471-2164-13-407 · 2012 · External reference
Microbes from raw milk to fermented dairy products
10.1016/s0958-6946(01)00151-0 · 2002 · External reference
Bacteria and yeast microbiota in milk kefir grains from different Italian regions
10.1016/j.fm.2015.01.017 · 2015 · External reference
Isolation of lactic acid bacteria from ewe milk, traditional yoghurt and sour buttermilk in Iran
2012 · External reference
Yeast diversity in rice cassava fermentations produced by the indigenous Tapirape people of Brazil
10.1111/j.1567-1364.2007.00241.x · 2007 · External reference
Yeast diversity of traditional alcohol fermentation starters for Hong Ku glutinous rice wine brewing revealed by culture-dependent and culture-independent methods
10.1016/j.foodcont.2013.04.020 · 2013 · External reference
Traditional cereal fermented foods as sources of functional microorganisms
10.1016/b978-1-78242-015-6.00006-2 · 2015 · External reference
The effect of domestication on the fungal proteome
10.1016/j.tig.2008.11.003 · 2009 · External reference
Fermented beverages among indigenous Latin American societies
10.3389/fsufs.2024.1390162 · 2024 · External reference
Lactobacillus plantarum strain YU from fermented foods activates Th1 and protective immune responses
10.1016/j.intimp.2011.08.013 · 2011 · External reference
Sorbitol production from lactose by engineered Lactobacillus casei deficient in sorbitol trans port system and mannitol-1-phosphate dehydrogenase
10.1007/s00253-009-2260-9 · 2010 · External reference
Enhanced acid tolerance in Lactobacillus casei by adaptive evolution and compared stress response during acid stress
10.1007/s12257-011-0346-6 · 2012 · External reference
Development of Freeze-Thaw Tolerant Lactobacillus rhamnosus GG by Adaptive Laboratory Evolution
10.3389/fmicb.2018.02781 · 2018 · External reference
Generation of lactose- and protease-positive probiotic Lacticaseibacillus rhamnosus GG by conjugation with Lactococcus lactis NCDO 712
10.1128/aem.02957-20 · 2021 · External reference
Differential gene expression by Lactobacillus plantarum WCFS1 in response to phenolic compounds reveals new genes involved in tannin degradation
10.1128/aem.03387-16 · 2017 · External reference
Stability assessment and improvement of a Lactobacillus plantarum mutant with low post-fermentation acidification characteristics
10.3168/jds.2020-18285 · 2020 · External reference
Screening and spontaneous mutation of pickle-derived Lactobacillus plantarum with overproduction of riboflavin, related mechanism, and food application
10.3390/foods9010088 · 2020 · External reference
Metabolic engineering of Lactobacillus helveticus CNRZ32 for production of pure L -(+)-lactic acid
10.1128/aem.66.9.3835-3841.2000 · 2000 · External reference
Expression of a heterologous manganese superoxide dismutase gene in intestinal lactobacilli provides protection against hydrogen peroxide toxicity
10.1128/aem.70.8.4702-4710.2004 · 2004 · External reference
Spontaneous mutation reveals influence of exopolysaccharide on Lactobacillus johnsonii surface characteristics
10.1371/journal.pone.0059957 · 2013 · External reference
Enhancing the sweetness of yoghurt through metabolic remodeling of carbohydrate metabolism in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
10.1128/aem.00462-16 · 2016 · External reference
A weak post-acidification Lactobacillus helveticus UV mutant with improved textural properties
10.1002/fsn3.2016 · 2021 · External reference
Production of xylitol from d-xylose by recombinant Lactococcus lactis. J. Biotechnol
10.1016/j.jbiotec.2005.03.014 · 2005 · External reference
High yields of 2,3-butanediol and mannitol in Lactococcus lactis through engineering of NAD+ cofactor recycling
10.1128/aem.05544-11 · 2011 · External reference
Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution
10.1101/gr.121285.111 · 2012 · External reference
Rewiring Lactococcus lactis for ethanol production
10.1128/aem.03623-12 · 2013 · External reference
Finding the needle in the haystack─The use of microfluidic droplet technology to identify vitamin-secreting lactic acid bacteria
10.1128/mbio.00526-17 · 2017 · External reference
Effect of co-overexpression of nisin key genes on nisin production improvement in Lactococcus lactis LS01
10.1007/s12602-017-9268-8 · 2017 · External reference
Generation of an engineered food-grade Lactococcus lactis strain for production of an antimicrobial peptide: In vitro and in silico evaluation
10.1186/s12896-020-00612-3 · 2020 · External reference
Adaptive laboratory evolution as a means to generate Lactococcus lactis strains with improved thermotolerance and ability to autolyze
10.1128/aem.01035-21 · 2021 · External reference
Deciphering the regulation of the mannitol operon paves the way for ef ficient production of mannitol in Lactococcus lactis
10.1128/aem.00779-21 · 2021 · External reference
Efficient production of nisin A from low-value dairy side streams using a nonengineered dairy Lactococcus lactis strain with low lactate dehydrogenase activity
10.1021/acs.jafc.0c07816 · 2021 · External reference
Bioengineering of a Lactococcus lactis subsp. lactis strain enhances nisin production and bioactivity
10.1371/journal.pone.0281175 · 2023 · External reference
High-level folate production in fermented foods by the B12 producer Lactobacillus reuteri JCM1112
10.1128/aem.02719-07 · 2008 · External reference
Glycerol conversion to 1,3-propanediol is enhanced by the expression of a heterologous alcohol dehydrogenase gene in Lactobacillus reuteri
10.1186/2191-0855-1-37 · 2011 · External reference
Expression of the Clonostachys rosea lactonohydrolase gene by Lactobacillus reuteri to increase its zearalenone-removing ability
10.1186/s12934-017-0687-8 · 2017 · External reference
Mutation and selection of Oenococcus oeni for controlling wine malolactic fermentation
10.1007/s00217-014-2310-0 · 2015 · External reference
Enhanced production of l-lactic acid by Lactobacillus thermophilus SRZ50 mutant generated by high-linear energy transfer heavy ion mutagenesis
10.1002/elsc.201800052 · 2018 · External reference
Genome shuffling in the ethanologenic yeast Candida krusei to improve acetic acid tolerance
10.1042/ba20070072 · 2008 · External reference
Adaptive evolution by mutations in the FLO11 gene
10.1073/pnas.0601713103 · 2006 · External reference
Breeding of lager yeast with Saccharomyces cerevisiae improves resistance and fermentation performance
10.1002/yea.2914 · 2012 · External reference
Properties of a genetically-engineered dextrin-fermenting strain of brewers’ yeast
10.1002/j.2050-0416.1988.tb04558.x · 1988 · External reference
Metabolic engineering for production of beta-carotene and lycopene in Saccharomyces cerevisiae
10.1271/bbb.58.1112 · 1994 · External reference
Metabolic engineering of malolactic wine yeast
10.1016/j.ymben.2006.02.003 · 2006 · External reference
A metabolic and genomic study of engineered Saccharomyces cerevisiae strains for high glycerol production
10.1016/j.ymben.2007.03.002 · 2007 · External reference
Microbiological approaches to lowering ethanol concentration in wine
10.1016/j.tifs.2010.03.004 · 2010 · External reference
High-level production of beta-carotene in Saccharomyces cerevisiae by successive transformation with carotenogenic genes from Xanthophyllomyces dendrorhous
10.1128/aem.02759-06 · 2007 · External reference
Enhanced production of a plant monoterpene by overexpression of the 3-hydroxy-3-methylglutaryl coenzyme A reductase catalytic domain in Saccharomyces cerevisiae
10.1128/aem.02987-09 · 2010 · External reference
Genome shuffling to improve fermentation properties of top-fermenting yeast by the improvement of stress tolerance
10.1007/s10068-010-0020-3 · 2010 · External reference
Enhancing volatile phenol concentrations in wine by expressing various phenolic acid decarboxylase genes in Saccharomyces cerevisiae
10.1021/jf026224d · 2003 · External reference
Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains
10.1007/s00217-013-1966-1 · 2013 · External reference
Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions
10.1128/aem.03710-13 · 2014 · External reference
Metabolic Engineering of Saccharomyces cerevisiae for Production of Canthaxanthin, Zeaxanthin, and Astaxanthin
10.3390/jof10060433 · 2024 · External reference
Breeding of brewer’s yeast by hybridization between top fermenting yeast Saccharomyces cerevisiae and cryophilic yeast Saccharomyces bayanus
10.1016/s1389-1723(02)80101-3 · 2002 · External reference
Large-scale selection and breeding to generate industrial yeast with superior aroma production
10.1128/aem.02235-14 · 2014 · External reference
Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants
10.1002/jib.72 · 2013 · External reference
Isolation and characterization of brewer’s yeast variants with improved fermentation performance under high-gravity conditions
10.1128/aem.02109-06 · 2007 · External reference
Functional enhancement of sake yeast strains to minimize the production of ethyl carbamate in sake wine
10.1111/j.1365-2672.2010.04723.x · 2010 · External reference
Beer brewing using fusant between a sake yeast and a brewer’s yeast
10.1016/s1389-1723(01)80277-2 · 2001 · External reference
Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation
10.1111/1567-1364.12010 · 2013 · External reference
Metabolic engineering of Saccharomyces cerevisiae to minimize the production of ethyl carbamate in wine
10.5344/ajev.2006.57.2.113 · 2006 · External reference
Flavor-active esters: adding fruitiness to beer
10.1016/s1389-1723(03)90112-5 · 2003 · External reference
Linking gene regulation and the exo-metabolome: a comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast
10.1186/1471-2164-9-530 · 2008 · External reference
Fermenting knowledge: the history of winemaking, science and yeast research
10.1038/embor.2010.179 · 2010 · External reference
Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine
10.3390/foods14010054 · 2025 · External reference
Frontiers of yeast metabolic engineering: diversifying beyond ethanol and Saccharomyces. Curr. Opin.Biotechnol
10.1016/j.copbio.2013.03.005 · 2013 · External reference
The potential of genetic engineering for improving brewing, wine-making and baking yeasts
10.1007/s002530100700 · 2001 · External reference
Recombinant DNA in Fermentation Products is of No Regulatory Relevance
10.20944/preprints202205.0251.v1 · 2022 · External reference
Horizontal gene transfer among microorganisms in food: current knowledge and future perspectives
10.1016/j.fm.2014.04.004 · 2014 · External reference
Risks from GMOs due to horizontal gene transfer
10.1051/ebr:2008014 · 2008 · External reference
Horizontal gene transfer: building the web of life
10.1038/nrg3962 · 2015 · External reference
EasyClone: method for iterative chromosomal integration of multiple genes in Saccharomyces cerevisiae
10.1111/1567-1364.12118 · 2014 · External reference
PhiSpy: a novel algorithm for finding prophages in bacterial genomes that combines similarity- and composition-based strategies
10.1093/nar/gks406 · 2012 · External reference
The Promise and Pitfalls of Prophages
10.1101/2023.04.20.537752 · 2023 · External reference
Modal codon usage: assessing the typical codon usage of a genome
10.1093/molbev/msp281 · 2010 · External reference
Horizontal gene transfer from extinct and extant lineages: biological innovation and the coral of life
10.1098/rstb.2009.0033 · 2009 · External reference
Horizontal gene transfer and adaptive evolution in bacteria
10.1038/s41579-021-00650-4 · 2022 · External reference
Identical sequences found in distant genomes reveal frequent horizontal transfer across the bacterial domain
10.7554/elife.62719 · 2021 · External reference
Horizontal gene transfer in human-associated microorganisms inferred by phylogenetic reconstruction and reconciliation
10.1038/s41598-019-42227-5 · 2019 · External reference
Investigating the status of transgenic crops in Iran in terms of cultivation, consumption, laws and rights in comparison with the world
10.1038/s41598-021-88713-7 · 2021 · External reference
Unresolved reference
External reference
Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods
10.3390/fermentation11060323 · 2025 · External reference
Machine learning for metabolic pathway optimization: A review
10.1016/j.csbj.2023.03.045 · 2023 · External reference
Integrating AI with machine learning (ML) for real-time detection in the food industry
2025 · External reference
Optimization of fermentation processes in intelligent biomanufacturing: On online monitoring, artificial intelligence, and digital twin technologies
2025 · External reference
Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: Review and prospect
10.1080/10408398.2022.2128034 · 2024 · External reference
Smart viniculture: Applying artificial intelligence for improved winemaking and risk management
10.3390/app142210277 · 2024 · External reference
Global Regulatory Frameworks for Fermented Foods: A Review
10.3389/fnut.2022.902642 · 2022 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Public health policies and functional property claims for food in Brazil
10.5772/50506 · 2012 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry
10.1017/s0022029918000845 · 2018 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Brazilian biosafety law and the new breeding technologies
10.15302/j-fase-2019301 · 2020 · External reference
Unresolved reference
External reference
Governing GMOs in the USA: science, law and public health
10.1002/jsfa.7523 · 2016 · External reference
Gene Editing for the EU Agrifood: Risks and Promises in Science Regulation
10.1017/err.2019.55 · 2019 · External reference
Canadian regulatory aspects of gene editing technologies
10.1007/s11248-019-00153-2 · 2019 · External reference
Certain new plant breeding techniques and their marketability in the context of EU GMO legislation - recent developments
10.1016/j.nbt.2019.02.003 · 2019 · External reference
Japanese Regulatory Framework and Approach for Genome-edited Foods Based on Latest Scientific Findings
10.14252/foodsafetyfscj.d-21-00016 · 2022 · External reference
Unresolved reference
External reference
Regulation of genetically modified foods in Australia and New Zealand
10.1016/s0956-7135(03)00037-9 · 2003 · External reference
Unresolved reference
External reference
China’s CRISPR revolution
10.1126/science.365.6452.420 · 2019 · External reference
Worldwide CRISPR pat ent landscape shows strong geographical biases
10.1038/s41587-019-0138-7 · 2019 · External reference
Unresolved reference
External reference
Awareness of GMOs in terms of the Iran biosafety act: A case study of Tehran city
10.1016/j.heliyon.2024.e25487 · 2024 · External reference
Unresolved reference
External reference
Enhanced production of l-lactic acid by Lactobacillus thermophilus SRZ50 mutant generated by high-linear energy transfer heavy ion mutagenesis
10.1002/elsc.201800052 · ExternalCitation · doi-reference
A weak post-acidification Lactobacillus helveticus UV mutant with improved textural properties
10.1002/fsn3.2016 · ExternalCitation · doi-reference
Properties of a genetically-engineered dextrin-fermenting strain of brewers’ yeast
10.1002/j.2050-0416.1988.tb04558.x · ExternalCitation · doi-reference
CRISPR-Cas Assisted Multiplexing (CAM): simple same-day multi-locus engineering in Yeast
10.1002/jcp.25375 · ExternalCitation · doi-reference
Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants
10.1002/jib.72 · ExternalCitation · doi-reference
Governing GMOs in the USA: science, law and public health
10.1002/jsfa.7523 · ExternalCitation · doi-reference
Breeding of lager yeast with Saccharomyces cerevisiae improves resistance and fermentation performance
10.1002/yea.2914 · ExternalCitation · doi-reference
Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains
10.1007/s00217-013-1966-1 · ExternalCitation · doi-reference
Mutation and selection of Oenococcus oeni for controlling wine malolactic fermentation
10.1007/s00217-014-2310-0 · ExternalCitation · doi-reference
Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
10.1007/s00217-023-04251-8 · ExternalCitation · doi-reference
Sorbitol production from lactose by engineered Lactobacillus casei deficient in sorbitol trans port system and mannitol-1-phosphate dehydrogenase
10.1007/s00253-009-2260-9 · ExternalCitation · doi-reference
The potential of genetic engineering for improving brewing, wine-making and baking yeasts
10.1007/s002530100700 · ExternalCitation · doi-reference
Genome shuffling to improve fermentation properties of top-fermenting yeast by the improvement of stress tolerance
10.1007/s10068-010-0020-3 · ExternalCitation · doi-reference
Canadian regulatory aspects of gene editing technologies
10.1007/s11248-019-00153-2 · ExternalCitation · doi-reference
Fermentation of pomegranate juice by probiotic lactic acid bacteria
10.1007/s11274-010-0436-1 · ExternalCitation · doi-reference
Enhanced acid tolerance in Lactobacillus casei by adaptive evolution and compared stress response during acid stress
10.1007/s12257-011-0346-6 · ExternalCitation · doi-reference
Effect of co-overexpression of nisin key genes on nisin production improvement in Lactococcus lactis LS01
10.1007/s12602-017-9268-8 · ExternalCitation · doi-reference
Traditional cereal fermented foods as sources of functional microorganisms
10.1016/b978-1-78242-015-6.00006-2 · ExternalCitation · doi-reference
Genome shuffling of Lactobacillus delbrueckii mutant and Bacillus amyloliquefaciens through protoplasmic fusion for L-lactic acid production from starchy wastes
10.1016/j.biortech.2008.03.058 · ExternalCitation · doi-reference
Enhancing the performance of brewing yeasts
10.1016/j.biotechadv.2017.12.014 · ExternalCitation · doi-reference
Genetically modified food enzymes: A review
10.1016/j.cofs.2019.01.002 · ExternalCitation · doi-reference
Frontiers of yeast metabolic engineering: diversifying beyond ethanol and Saccharomyces. Curr. Opin.Biotechnol
10.1016/j.copbio.2013.03.005 · ExternalCitation · doi-reference
Machine learning for metabolic pathway optimization: A review
10.1016/j.csbj.2023.03.045 · ExternalCitation · doi-reference
Horizontal gene transfer among microorganisms in food: current knowledge and future perspectives
10.1016/j.fm.2014.04.004 · ExternalCitation · doi-reference
Bacteria and yeast microbiota in milk kefir grains from different Italian regions
10.1016/j.fm.2015.01.017 · ExternalCitation · doi-reference
Yeast diversity of traditional alcohol fermentation starters for Hong Ku glutinous rice wine brewing revealed by culture-dependent and culture-independent methods
10.1016/j.foodcont.2013.04.020 · ExternalCitation · doi-reference
The mandatory labeling of genetically modified foods in Brazil: Consumer’s knowledge, trust, and risk perception
10.1016/j.foodres.2020.109053 · ExternalCitation · doi-reference
Advances in genetically engineered microorganisms: Transforming food production through precision fermentation and synthetic biology
10.1016/j.fufo.2025.100601 · ExternalCitation · doi-reference
Awareness of GMOs in terms of the Iran biosafety act: A case study of Tehran city
10.1016/j.heliyon.2024.e25487 · ExternalCitation · doi-reference
Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach
10.1016/j.ijfoodmicro.2008.03.003 · ExternalCitation · doi-reference
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
10.1016/j.ijfoodmicro.2008.10.017 · ExternalCitation · doi-reference
Lactobacillus plantarum strain YU from fermented foods activates Th1 and protective immune responses
10.1016/j.intimp.2011.08.013 · ExternalCitation · doi-reference
Production of xylitol from d-xylose by recombinant Lactococcus lactis. J. Biotechnol
10.1016/j.jbiotec.2005.03.014 · ExternalCitation · doi-reference
Certain new plant breeding techniques and their marketability in the context of EU GMO legislation - recent developments
10.1016/j.nbt.2019.02.003 · ExternalCitation · doi-reference
Advances in Industrial Biotechnology Using CRISPR-Cas Systems
10.1016/j.tibtech.2017.07.007 · ExternalCitation · doi-reference
Microbiological approaches to lowering ethanol concentration in wine
10.1016/j.tifs.2010.03.004 · ExternalCitation · doi-reference
The effect of domestication on the fungal proteome
10.1016/j.tig.2008.11.003 · ExternalCitation · doi-reference
Metabolic engineering of malolactic wine yeast
10.1016/j.ymben.2006.02.003 · ExternalCitation · doi-reference
A metabolic and genomic study of engineered Saccharomyces cerevisiae strains for high glycerol production
10.1016/j.ymben.2007.03.002 · ExternalCitation · doi-reference
Food-processing enzymes from recombinant microorganisms - a review
10.1016/j.yrtph.2006.05.001 · ExternalCitation · doi-reference
Regulation of genetically modified foods in Australia and New Zealand
10.1016/s0956-7135(03)00037-9 · ExternalCitation · doi-reference
Microbes from raw milk to fermented dairy products
10.1016/s0958-6946(01)00151-0 · ExternalCitation · doi-reference
Beer brewing using fusant between a sake yeast and a brewer’s yeast
10.1016/s1389-1723(01)80277-2 · ExternalCitation · doi-reference
Breeding of brewer’s yeast by hybridization between top fermenting yeast Saccharomyces cerevisiae and cryophilic yeast Saccharomyces bayanus
10.1016/s1389-1723(02)80101-3 · ExternalCitation · doi-reference
Flavor-active esters: adding fruitiness to beer
10.1016/s1389-1723(03)90112-5 · ExternalCitation · doi-reference
Gene Editing for the EU Agrifood: Risks and Promises in Science Regulation
10.1017/err.2019.55 · ExternalCitation · doi-reference
The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry
10.1017/s0022029918000845 · ExternalCitation · doi-reference
Efficient production of nisin A from low-value dairy side streams using a nonengineered dairy Lactococcus lactis strain with low lactate dehydrogenase activity
10.1021/acs.jafc.0c07816 · ExternalCitation · doi-reference
Enhancing volatile phenol concentrations in wine by expressing various phenolic acid decarboxylase genes in Saccharomyces cerevisiae
10.1021/jf026224d · ExternalCitation · doi-reference
Fermenting knowledge: the history of winemaking, science and yeast research
10.1038/embor.2010.179 · ExternalCitation · doi-reference
Horizontal gene transfer: building the web of life
10.1038/nrg3962 · ExternalCitation · doi-reference
Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
10.1038/s41467-018-03293-x · ExternalCitation · doi-reference
Horizontal gene transfer and adaptive evolution in bacteria
10.1038/s41579-021-00650-4 · ExternalCitation · doi-reference
Worldwide CRISPR pat ent landscape shows strong geographical biases
10.1038/s41587-019-0138-7 · ExternalCitation · doi-reference
Horizontal gene transfer in human-associated microorganisms inferred by phylogenetic reconstruction and reconciliation
10.1038/s41598-019-42227-5 · ExternalCitation · doi-reference
Investigating the status of transgenic crops in Iran in terms of cultivation, consumption, laws and rights in comparison with the world
10.1038/s41598-021-88713-7 · ExternalCitation · doi-reference
Multigene disruption in undomesticated Bacillus subtilis ATCC 6051a using the CRISPR/Cas9 system
10.1038/srep27943 · ExternalCitation · doi-reference
Genome shuffling in the ethanologenic yeast Candida krusei to improve acetic acid tolerance
10.1042/ba20070072 · ExternalCitation · doi-reference
Risks from GMOs due to horizontal gene transfer
10.1051/ebr:2008014 · ExternalCitation · doi-reference
Adaptive evolution by mutations in the FLO11 gene
10.1073/pnas.0601713103 · ExternalCitation · doi-reference
Kombucha from alternative raw materials - The review
10.1080/10408398.2019.1679714 · ExternalCitation · doi-reference
GEMs: genetically engineered microorganisms and the regulatory oversight of their uses in modern food production
10.1080/10408398.2020.1749026 · ExternalCitation · doi-reference
Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: Review and prospect
10.1080/10408398.2022.2128034 · ExternalCitation · doi-reference
Modal codon usage: assessing the typical codon usage of a genome
10.1093/molbev/msp281 · ExternalCitation · doi-reference
PhiSpy: a novel algorithm for finding prophages in bacterial genomes that combines similarity- and composition-based strategies
10.1093/nar/gks406 · ExternalCitation · doi-reference
Genetically engineered yeast: a review of terminology, science and regulation
10.1094/tq-59-3-1111-01 · ExternalCitation · doi-reference
Horizontal gene transfer from extinct and extant lineages: biological innovation and the coral of life
10.1098/rstb.2009.0033 · ExternalCitation · doi-reference
The Promise and Pitfalls of Prophages
10.1101/2023.04.20.537752 · ExternalCitation · doi-reference
Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution
10.1101/gr.121285.111 · ExternalCitation · doi-reference
A review on kombucha tea: Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus
10.1111/1541-4337.12073 · ExternalCitation · doi-reference
Fermented foods in a global age: East meets West
10.1111/1541-4337.12520 · ExternalCitation · doi-reference
Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation
10.1111/1567-1364.12010 · ExternalCitation · doi-reference
EasyClone: method for iterative chromosomal integration of multiple genes in Saccharomyces cerevisiae
10.1111/1567-1364.12118 · ExternalCitation · doi-reference
Improving industrial yeast strains: exploiting natural and artificial diversity
10.1111/1574-6976.12073 · ExternalCitation · doi-reference
Genome shuffling to improve fermentation properties of acetic acid bacterium by the improvement of ethanol tolerance
10.1111/j.1365-2621.2012.03086.x · ExternalCitation · doi-reference
Functional enhancement of sake yeast strains to minimize the production of ethyl carbamate in sake wine
10.1111/j.1365-2672.2010.04723.x · ExternalCitation · doi-reference
The bacterial community in ‘taberna’ a traditional beverage of southern Mexico
10.1111/j.1472-765x.2010.02934.x · ExternalCitation · doi-reference
Yeast diversity in rice cassava fermentations produced by the indigenous Tapirape people of Brazil
10.1111/j.1567-1364.2007.00241.x · ExternalCitation · doi-reference
Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages
10.1111/j.1567-1364.2008.00430.x · ExternalCitation · doi-reference
China’s CRISPR revolution
10.1126/science.365.6452.420 · ExternalCitation · doi-reference
Enhancing the sweetness of yoghurt through metabolic remodeling of carbohydrate metabolism in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
10.1128/aem.00462-16 · ExternalCitation · doi-reference
Deciphering the regulation of the mannitol operon paves the way for ef ficient production of mannitol in Lactococcus lactis
10.1128/aem.00779-21 · ExternalCitation · doi-reference
Adaptive laboratory evolution as a means to generate Lactococcus lactis strains with improved thermotolerance and ability to autolyze
10.1128/aem.01035-21 · ExternalCitation · doi-reference
Isolation and characterization of brewer’s yeast variants with improved fermentation performance under high-gravity conditions
10.1128/aem.02109-06 · ExternalCitation · doi-reference
Large-scale selection and breeding to generate industrial yeast with superior aroma production
10.1128/aem.02235-14 · ExternalCitation · doi-reference
High-level folate production in fermented foods by the B12 producer Lactobacillus reuteri JCM1112
10.1128/aem.02719-07 · ExternalCitation · doi-reference
High-level production of beta-carotene in Saccharomyces cerevisiae by successive transformation with carotenogenic genes from Xanthophyllomyces dendrorhous
10.1128/aem.02759-06 · ExternalCitation · doi-reference
Generation of lactose- and protease-positive probiotic Lacticaseibacillus rhamnosus GG by conjugation with Lactococcus lactis NCDO 712
10.1128/aem.02957-20 · ExternalCitation · doi-reference
Enhanced production of a plant monoterpene by overexpression of the 3-hydroxy-3-methylglutaryl coenzyme A reductase catalytic domain in Saccharomyces cerevisiae
10.1128/aem.02987-09 · ExternalCitation · doi-reference
Differential gene expression by Lactobacillus plantarum WCFS1 in response to phenolic compounds reveals new genes involved in tannin degradation
10.1128/aem.03387-16 · ExternalCitation · doi-reference
Rewiring Lactococcus lactis for ethanol production
10.1128/aem.03623-12 · ExternalCitation · doi-reference
Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions
10.1128/aem.03710-13 · ExternalCitation · doi-reference
Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation
10.1128/aem.03978-13 · ExternalCitation · doi-reference
High yields of 2,3-butanediol and mannitol in Lactococcus lactis through engineering of NAD+ cofactor recycling
10.1128/aem.05544-11 · ExternalCitation · doi-reference
Metabolic engineering of Lactobacillus helveticus CNRZ32 for production of pure L -(+)-lactic acid
10.1128/aem.66.9.3835-3841.2000 · ExternalCitation · doi-reference
Expression of a heterologous manganese superoxide dismutase gene in intestinal lactobacilli provides protection against hydrogen peroxide toxicity
10.1128/aem.70.8.4702-4710.2004 · ExternalCitation · doi-reference
Finding the needle in the haystack─The use of microfluidic droplet technology to identify vitamin-secreting lactic acid bacteria
10.1128/mbio.00526-17 · ExternalCitation · doi-reference
Genetically Engineered Microorganisms and Their Impact on Human Health
10.1155/2024/6638269 · ExternalCitation · doi-reference
Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins
10.1186/1471-2164-13-407 · ExternalCitation · doi-reference
Linking gene regulation and the exo-metabolome: a comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast
10.1186/1471-2164-9-530 · ExternalCitation · doi-reference
Glycerol conversion to 1,3-propanediol is enhanced by the expression of a heterologous alcohol dehydrogenase gene in Lactobacillus reuteri
10.1186/2191-0855-1-37 · ExternalCitation · doi-reference
Generation of an engineered food-grade Lactococcus lactis strain for production of an antimicrobial peptide: In vitro and in silico evaluation
10.1186/s12896-020-00612-3 · ExternalCitation · doi-reference
Expression of the Clonostachys rosea lactonohydrolase gene by Lactobacillus reuteri to increase its zearalenone-removing ability
10.1186/s12934-017-0687-8 · ExternalCitation · doi-reference
CRISPR-Cas genome engineering of esterase activity in Saccharomyces cerevisiae steers aroma formation
10.1186/s13104-018-3788-5 · ExternalCitation · doi-reference
Genetically modified organisms: adapting regulatory frameworks for evolving genome editing technologies
10.1186/s40659-022-00399-x · ExternalCitation · doi-reference
Traditional Brazilian fermented foods: cultural and technological aspects
10.1186/s42779-022-00153-4 · ExternalCitation · doi-reference
Metabolic engineering for production of beta-carotene and lycopene in Saccharomyces cerevisiae
10.1271/bbb.58.1112 · ExternalCitation · doi-reference
Spontaneous mutation reveals influence of exopolysaccharide on Lactobacillus johnsonii surface characteristics
10.1371/journal.pone.0059957 · ExternalCitation · doi-reference
Bioengineering of a Lactococcus lactis subsp. lactis strain enhances nisin production and bioactivity
10.1371/journal.pone.0281175 · ExternalCitation · doi-reference
Japanese Regulatory Framework and Approach for Genome-edited Foods Based on Latest Scientific Findings
10.14252/foodsafetyfscj.d-21-00016 · ExternalCitation · doi-reference
Brazilian biosafety law and the new breeding technologies
10.15302/j-fase-2019301 · ExternalCitation · doi-reference
Recombinant DNA in Fermentation Products is of No Regulatory Relevance
10.20944/preprints202205.0251.v1 · ExternalCitation · doi-reference
Stability assessment and improvement of a Lactobacillus plantarum mutant with low post-fermentation acidification characteristics
10.3168/jds.2020-18285 · ExternalCitation · doi-reference
Invited review: Genomic modifications of lactic acid bacteria and their applications in dairy fermentation
10.3168/jds.2024-24989 · ExternalCitation · doi-reference
Insights into the bacterial community and its temporal succession during the fermentation of wine grapes
10.3389/fmicb.2015.00809 · ExternalCitation · doi-reference
Development of Freeze-Thaw Tolerant Lactobacillus rhamnosus GG by Adaptive Laboratory Evolution
10.3389/fmicb.2018.02781 · ExternalCitation · doi-reference
Screening and transcriptomic analysis of the ethanol-tolerant mutant Saccharomyces cerevisiae YN81 for high-gravity brewing
10.3389/fmicb.2022.976321 · ExternalCitation · doi-reference
Global Regulatory Frameworks for Fermented Foods: A Review
10.3389/fnut.2022.902642 · ExternalCitation · doi-reference
Fermented beverages among indigenous Latin American societies
10.3389/fsufs.2024.1390162 · ExternalCitation · doi-reference
Smart viniculture: Applying artificial intelligence for improved winemaking and risk management
10.3390/app142210277 · ExternalCitation · doi-reference
Advances in Mead Aroma Research: A Comprehensive Bibliometric Review and Insights into Key Factors and Trends
10.3390/fermentation11040226 · ExternalCitation · doi-reference
Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods
10.3390/fermentation11060323 · ExternalCitation · doi-reference
An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety
10.3390/fermentation7010005 · ExternalCitation · doi-reference
Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine
10.3390/foods14010054 · ExternalCitation · doi-reference
Screening and spontaneous mutation of pickle-derived Lactobacillus plantarum with overproduction of riboflavin, related mechanism, and food application
10.3390/foods9010088 · ExternalCitation · doi-reference
Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview
10.3390/foods9030326 · ExternalCitation · doi-reference
Metabolic Engineering of Saccharomyces cerevisiae for Production of Canthaxanthin, Zeaxanthin, and Astaxanthin
10.3390/jof10060433 · ExternalCitation · doi-reference
Microorganisms in fermented apple beverages: current knowledge and future directions
10.3390/microorganisms5030039 · ExternalCitation · doi-reference
Metabolic engineering of Saccharomyces cerevisiae to minimize the production of ethyl carbamate in wine
10.5344/ajev.2006.57.2.113 · ExternalCitation · doi-reference
Public health policies and functional property claims for food in Brazil
10.5772/50506 · ExternalCitation · doi-reference
Identical sequences found in distant genomes reveal frequent horizontal transfer across the bacterial domain
10.7554/elife.62719 · ExternalCitation · doi-reference