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Differential proteomic analysis by SWATH-MS unravels the most dominant mechanisms underlying yeast adaptation to non-optimal temperatures under anaerobic conditions

Scientific reports, 2020-12, Vol.10 (1), p.22329-22329, Article 22329

2020

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Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature

PloS one, 2013-03, Vol.8 (3), p.e60135-e60135

2013

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The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

Applied and Environmental Microbiology, 2014-01, Vol.80 (2), p.704-713

2014

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Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

FEMS yeast research, 2006-12, Vol.6 (8), p.1167-1183

2006

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Yeast population dynamics in spontaneous fermentations : Comparison between two different wine-producing areas over a period of three years

Antonie van Leeuwenhoek, 2001-09, Vol.79 (3-4), p.345-352

2001

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Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation

FEMS yeast research, 2007-03, Vol.7 (2), p.304-316

2007

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Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region

Archives of microbiology, 1998-05, Vol.169 (5), p.387-392

1998

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Effect of deletion and overexpression of tryptophan metabolism genes on growth and fermentation capacity at low temperature in wine yeast

Biotechnology progress, 2014-07, Vol.30 (4), p.776-783

2014

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Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations

BMC genomics, 2014-12, Vol.15 (1), p.1059-1059, Article 1059

2014

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Proteomic evolution of a wine yeast during the first hours of fermentation

FEMS yeast research, 2008-11, Vol.8 (7), p.1137-1146

2008

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Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation

FEMS yeast research, 2012-11, Vol.12 (7), p.831-843

2012

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Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast

Applied microbiology and biotechnology, 2005-02, Vol.66 (5), p.560-566

2005

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Enumeration and detection of acetic acid bacteria by real‐time PCR and nested PCR

FEMS microbiology letters, 2006-01, Vol.254 (1), p.123-128

2006

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New PCR-based methods for yeast identification

Journal of applied microbiology, 2004-01, Vol.97 (4), p.792-801

2004

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Differential proteomic analysis by SWATH-MS unravels the most dominant mechanisms underlying yeast adaptation to non-optimal temperatures under anaerobic conditions

Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature

The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

Yeast population dynamics in spontaneous fermentations : Comparison between two different wine-producing areas over a period of three years

Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation

Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region

Effect of deletion and overexpression of tryptophan metabolism genes on growth and fermentation capacity at low temperature in wine yeast

Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations

Proteomic evolution of a wine yeast during the first hours of fermentation

Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation

Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast

Enumeration and detection of acetic acid bacteria by real‐time PCR and nested PCR

New PCR-based methods for yeast identification

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