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Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast

Molecular ecology, 2023-05, Vol.32 (10), p.2374-2395

2023

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Secondary Metabolism Rearrangements in Linum usitatissimum L. after Biostimulation of Roots with COS Oligosaccharides from Fungal Cell Wall

Molecules (Basel, Switzerland), 2022-04, Vol.27 (7), p.2372

2022

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Production of Fungal Nanochitosan Using High-Pressure Water Jet System for Biomedical Applications

Materials, 2022-02, Vol.15 (4), p.1375

2022

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Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?

Foods, 2021-09, Vol.10 (9), p.2204

2021

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Modification of Chitosan for the Generation of Functional Derivatives

Applied sciences, 2019-04, Vol.9 (7), p.1321

2019

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Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars

PloS one, 2019-12, Vol.14 (12), p.e0222749-17

2019

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Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine

Frontiers in microbiology, 2020-09, Vol.11, p.571067-571067

2020

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Characterization of gtf, a Glucosyltransferase Gene in the Genomes of Pediococcus parvulus and Oenococcus oeni, Two Bacterial Species Commonly Found in Wine

Applied and Environmental Microbiology, 2008-07, Vol.74 (13), p.4079-4090

2008

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Distribution and Functions of Phosphotransferase System Genes in the Genome of the Lactic Acid Bacterium Oenococcus oeni

Applied and Environmental Microbiology, 2013-06, Vol.79 (11), p.3371-3379

2013

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Contribution of Surface β-Glucan Polysaccharide to Physicochemical and Immunomodulatory Properties of Propionibacterium freudenreichii

Applied and Environmental Microbiology, 2012-03, Vol.78 (6), p.1765-1775

2012

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Exopolysaccharidesproducing lactic acid bacteria in wine and other fermented beverages: for better or for worse?

Foods, 2021-09, Vol.10 (9), p.1-16

2021

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Evidence for exopolysaccharide production by Oenococcus oeni strains isolated from non-ropy wines

Journal of applied microbiology, 2010-02, Vol.108 (2), p.499-509

2010

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Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

Scientific reports, 2018-03, Vol.8 (1), p.4136-13, Article 4136

2018

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Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties

Food microbiology, 2024-06, Vol.120, p.104480-104480, Article 104480

2024

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Bordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth

Food control, 2024-01, Vol.155, p.110067, Article 110067

2024

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Assessment of chitosan antimicrobial effect on wine microbes

International journal of food microbiology, 2022-11, Vol.381, p.109907-109907, Article 109907

2022

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Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharides

International journal of food microbiology, 2012-02, Vol.153 (1), p.114-122

2012

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Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability

Food microbiology, 2020-05, Vol.87, p.103379-103379, Article 103379

2020

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A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330

Carbohydrate polymers, 2018-01, Vol.179, p.10-18

2018

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Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis

Food microbiology, 2020-12, Vol.92, p.103577-103577, Article 103577

2020

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High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis

Food microbiology, 2023-06, Vol.112, p.104217-104217, Article 104217

2023

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Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization

Food microbiology, 2016-02, Vol.53 (Pt A), p.10-17

2016

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Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity

Applied microbiology and biotechnology, 2017-10, Vol.101 (20), p.7603-7620

2017

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Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell

International journal of food microbiology, 2012-09, Vol.159 (1), p.25-29

2012

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Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis

Annals of microbiology, 2019-12, Vol.69 (12), p.1217-1225

2019

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Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast

Secondary Metabolism Rearrangements in Linum usitatissimum L. after Biostimulation of Roots with COS Oligosaccharides from Fungal Cell Wall

Production of Fungal Nanochitosan Using High-Pressure Water Jet System for Biomedical Applications

Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?

Modification of Chitosan for the Generation of Functional Derivatives

Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars

Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine

Characterization of gtf, a Glucosyltransferase Gene in the Genomes of Pediococcus parvulus and Oenococcus oeni, Two Bacterial Species Commonly Found in Wine

Distribution and Functions of Phosphotransferase System Genes in the Genome of the Lactic Acid Bacterium Oenococcus oeni

Contribution of Surface β-Glucan Polysaccharide to Physicochemical and Immunomodulatory Properties of Propionibacterium freudenreichii

Exopolysaccharidesproducing lactic acid bacteria in wine and other fermented beverages: for better or for worse?

Evidence for exopolysaccharide production by Oenococcus oeni strains isolated from non-ropy wines

Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties

Bordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth

Assessment of chitosan antimicrobial effect on wine microbes

Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharides

Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability

A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330

Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis

High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis

Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization

Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity

Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell

Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis

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