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Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America

Microorganisms (Basel), 2021-05, Vol.9 (5), p.1060

2021

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De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499

PloS one, 2012-03, Vol.7 (3), p.e33840-e33840

2012

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Insights into the Dekkera bruxellensis genomic landscape: comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates

PLoS genetics, 2014-02, Vol.10 (2), p.e1004161-e1004161

2014

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The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability

Frontiers in microbiology, 2021-03, Vol.12, p.644828-644828

2021

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Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one

Applied microbiology and biotechnology, 2015-11, Vol.99 (22), p.9709-9722

2015

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First Release of High-redshift Superluminous Supernovae from the Subaru HIgh-Z SUpernova CAmpaign (SHIZUCA). II. Spectroscopic Properties

The Astrophysical journal. Supplement series, 2019-04, Vol.241 (2), p.17

2019

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Formation of hydrogen sulfide from cysteine in Saccharomyces cerevisiae BY4742: genome wide screen reveals a central role of the vacuole

PloS one, 2014-12, Vol.9 (12), p.e113869

2014

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Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States

Beverages (Basel), 2023-09, Vol.9 (3), p.59

2023

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Relationship between Menthiafolic Acid and Wine Lactone in Wine

Journal of agricultural and food chemistry, 2015-09, Vol.63 (37), p.8241-8246

2015

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Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma

Food microbiology, 2013-12, Vol.36 (2), p.241-247

2013

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HSC16aayt: A Slowly Evolving Interacting Transient Rising for More than 100 Days

The Astrophysical journal, 2019-09, Vol.882 (1), p.70

2019

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Detection of a possible superluminous supernova in the Epoch of Reionization

Science bulletin, 2017-05, Vol.62 (10), p.675-678

2017

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Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency

Biomolecules (Basel, Switzerland), 2019-09, Vol.9 (9), p.466

2019

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Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

Food and bioprocess technology, 2014-04, Vol.7 (4), p.954-963

2014

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Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma

Applied and Environmental Microbiology, 2011-06, Vol.77 (11), p.3626-3632

2011

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A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production

FEMS yeast research, 2012-06, Vol.12 (4), p.456-465

2012

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The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

Food chemistry, 2010-10, Vol.122 (3), p.618-626

2010

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Interactions between industrial yeasts and chemical contaminants in grape juice affect wine composition profile

Food technology and biotechnology, 2014-04, Vol.52 (2), p.222-222

2014

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What's old is new again: yeast mutant screens in the era of pooled segregant analysis by genome sequencing

Microbial cell, 2016-04, Vol.3 (4), p.132-134

2016

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Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3

AMB Express, 2011-11, Vol.1 (1), p.36-36, Article 36

2011

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Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries

FEMS yeast research, 2007-05, Vol.7 (3), p.471-481

2007

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Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two Timescales

Applied and environmental microbiology, 2022-01, Vol.88 (2), p.e0193921-e0193921

2022

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Integration of jasmonic acid and light irradiation for enhancement of anthocyanin biosynthesis in Vitis vinifera suspension cultures

Plant science (Limerick), 2002-03, Vol.162 (3), p.459-468

2002

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In situ high throughput method for H2S detection during micro-scale wine fermentation

Journal of microbiological methods, 2012-10, Vol.91 (1), p.165-170

2012

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Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer

Journal of the American Society of Brewing Chemists, 2020-07, Vol.79 (1), p.33-40

2020

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Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America

De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499

Insights into the Dekkera bruxellensis genomic landscape: comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates

The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability

Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one

First Release of High-redshift Superluminous Supernovae from the Subaru HIgh-Z SUpernova CAmpaign (SHIZUCA). II. Spectroscopic Properties

Formation of hydrogen sulfide from cysteine in Saccharomyces cerevisiae BY4742: genome wide screen reveals a central role of the vacuole

Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States

Relationship between Menthiafolic Acid and Wine Lactone in Wine

Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma

HSC16aayt: A Slowly Evolving Interacting Transient Rising for More than 100 Days

Detection of a possible superluminous supernova in the Epoch of Reionization

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency

Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma

A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

Interactions between industrial yeasts and chemical contaminants in grape juice affect wine composition profile

What's old is new again: yeast mutant screens in the era of pooled segregant analysis by genome sequencing

Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3

Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries

Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two Timescales

Integration of jasmonic acid and light irradiation for enhancement of anthocyanin biosynthesis in Vitis vinifera suspension cultures

In situ high throughput method for H2S detection during micro-scale wine fermentation

Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer

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