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RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions

BMC genomics, 2019-02, Vol.20 (1), p.145-145, Article 145

2019

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The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

Frontiers in microbiology, 2017-10, Vol.8, p.1988-1988

2017

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Biosynthesis of levan, a bacterial extracellular polysaccharide, in the yeast Saccharomyces cerevisiae

PloS one, 2013-10, Vol.8 (10), p.e77499-e77499

2013

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Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

Frontiers in microbiology, 2022-05, Vol.13, p.823581-823581

2022

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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

BMC genomics, 2008-11, Vol.9 (1), p.530-530, Article 530

2008

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Wine flavor and aroma

Journal of industrial microbiology & biotechnology, 2011-09, Vol.38 (9), p.1145-1159

2011

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Nutrient Exchange of Carbon and Nitrogen Promotes the Formation of Stable Mutualisms Between Chlorella sorokiniana and Saccharomyces cerevisiae Under Engineered Synthetic Growth Conditions

Frontiers in microbiology, 2019-03, Vol.10, p.609-609

2019

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Controlled Expression of the Dominant Flocculation Genes FLO1, FLO5, and FLO11 in Saccharomyces cerevisiae

Applied and Environmental Microbiology, 2008-10, Vol.74 (19), p.6041-6052

2008

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Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity

Food microbiology, 2016-05, Vol.55, p.32-46

2016

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Carnitine Requires Choline to Exert Physiological Effects in Saccharomyces cerevisiae

Frontiers in microbiology, 2018-07, Vol.9, p.1362-1362

2018

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Modifying Saccharomyces cerevisiae Adhesion Properties Regulates Yeast Ecosystem Dynamics

mSphere, 2018-10, Vol.3 (5)

2018

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Yeast flocculation and its biotechnological relevance

Applied microbiology and biotechnology, 2010-09, Vol.88 (1), p.31-39

2010

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Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species

Microbiology spectrum, 2024-08, Vol.12 (8), p.e0057223

2024

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The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison

Foods, 2021-08, Vol.10 (8), p.1710

2021

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A Gas Chromatography-Mass Spectrometry Method for the Determination of Fatty Acids and Sterols in Yeast and Grape Juice

Applied sciences, 2021-06, Vol.11 (11), p.5152

2021

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Differentiation of Geographic Origin of South African Wines from Austrian Wines by IRMS and SNIF-NMR

Foods, 2023-03, Vol.12 (6), p.1175

2023

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Testing the Sensitivity of Potential Panelists for Wine Taint Compounds Using a Simplified Sensory Strategy

Foods, 2018-10, Vol.7 (11), p.176

2018

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Identifying and assessing the impact of wine acid-related genes in yeast

Current genetics, 2016-02, Vol.62 (1), p.149-164

2016

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The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine

Food microbiology, 2019-06, Vol.79, p.75-84

2019

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A Multi–Membrane System to Study the Effects of Physical and Metabolic Interactions in Microbial Co-Cultures and Consortia

Fermentation (Basel), 2021-12, Vol.7 (4), p.206

2021

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Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae

Applied microbiology and biotechnology, 2017-03, Vol.101 (6), p.2479-2491

2017

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Role of Glutathione in Winemaking: A Review

Journal of agricultural and food chemistry, 2013-01, Vol.61 (2), p.269-277

2013

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Yeast Cell Wall Chitin Reduces Wine Haze Formation

Applied and environmental microbiology, 2018-07, Vol.84 (13), p.e00668-18

2018

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Ground-based detection of an extended helium atmosphere in the Saturn-mass exoplanet WASP-69b

Science (American Association for the Advancement of Science), 2018-12, Vol.362 (6421), p.1388-1391

2018

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Comparative Transcriptomic and Proteomic Profiling of Industrial Wine Yeast Strains

Applied and Environmental Microbiology, 2010-06, Vol.76 (12), p.3911-3923

2010

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RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions

The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

Biosynthesis of levan, a bacterial extracellular polysaccharide, in the yeast Saccharomyces cerevisiae

Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

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

Wine flavor and aroma

Nutrient Exchange of Carbon and Nitrogen Promotes the Formation of Stable Mutualisms Between Chlorella sorokiniana and Saccharomyces cerevisiae Under Engineered Synthetic Growth Conditions

Controlled Expression of the Dominant Flocculation Genes FLO1, FLO5, and FLO11 in Saccharomyces cerevisiae

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity

Carnitine Requires Choline to Exert Physiological Effects in Saccharomyces cerevisiae

Modifying Saccharomyces cerevisiae Adhesion Properties Regulates Yeast Ecosystem Dynamics

Yeast flocculation and its biotechnological relevance

Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species

The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison

A Gas Chromatography-Mass Spectrometry Method for the Determination of Fatty Acids and Sterols in Yeast and Grape Juice

Differentiation of Geographic Origin of South African Wines from Austrian Wines by IRMS and SNIF-NMR

Testing the Sensitivity of Potential Panelists for Wine Taint Compounds Using a Simplified Sensory Strategy

Identifying and assessing the impact of wine acid-related genes in yeast

The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine

A Multi–Membrane System to Study the Effects of Physical and Metabolic Interactions in Microbial Co-Cultures and Consortia

Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae

Role of Glutathione in Winemaking: A Review

Yeast Cell Wall Chitin Reduces Wine Haze Formation

Ground-based detection of an extended helium atmosphere in the Saturn-mass exoplanet WASP-69b

Comparative Transcriptomic and Proteomic Profiling of Industrial Wine Yeast Strains

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