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Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces

Applied and Environmental Microbiology, 2011-04, Vol.77 (7), p.2292-2302

2011

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Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model Yeast Saccharomyces cerevisiae

Applied and environmental microbiology, 2021-05, Vol.87 (12), p.e0044021

2021

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Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production

International journal of food microbiology, 2010-06, Vol.141 (1), p.56-62

2010

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Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

Food microbiology, 2011-09, Vol.28 (6), p.1155-1161

2011

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Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan–MGB probes

Food microbiology, 2010-04, Vol.27 (2), p.257-265

2010

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Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments

Yeast (Chichester, England), 2010-12, Vol.27 (12), p.1005-1015

2010

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Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods

International journal of food microbiology, 2008-12, Vol.128 (2), p.336-341

2008

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Functional analysis to identify genes in wine yeast adaptation to low‐temperature fermentation

Journal of applied microbiology, 2012-07, Vol.113 (1), p.76-88

2012

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The effect of nitrogen addition on the fermentative performance during sparkling wine production

Food research international, 2015-01, Vol.67, p.126-135

2015

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Quantification of the expression of reference and alcohol dehydrogenase genes of some acetic acid bacteria in different growth conditions

Journal of applied microbiology, 2009-02, Vol.106 (2), p.666-674

2009

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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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Effect of active dry wine yeast storage upon viability and lipid composition

World journal of microbiology & biotechnology, 2008-11, Vol.24 (11), p.2555-2563

2008

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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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Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation

Journal of applied microbiology, 2004-04, Vol.96 (4), p.853-860

2004

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Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S--23S rDNA intergenic spacer

International journal of systematic and evolutionary microbiology, 2000-11, Vol.50 (6), p.1981-1987

2000

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Diversity of Saccharomyces strains in wine fermentations: analysis for two consecutive years

Letters in applied microbiology, 1998-06, Vol.26 (6), p.452-455

1998

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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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Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR‐amplified fragment of the gene coding for 16S rRNA

Letters in applied microbiology, 2000-07, Vol.31 (1), p.63-67

2000

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Molecular analysis of yeast population dynamics: Effect of sulphur dioxide and inoculum on must fermentation

International journal of food microbiology, 1998-06, Vol.41 (3), p.169-175

1998

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Molecular characterization, relatedness and antifungal susceptibility of the basidiomycetous Hormographiella species and Coprinus cinereus from clinical and environmental sources

Antonie van Leeuwenhoek, 1996-07, Vol.70 (1), p.49-57

1996

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role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation

Journal of applied microbiology, 2009-07, Vol.107 (1), p.235-244

2009

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Phenological stages of the pomegranate tree (Punka granatum L.)

Annals of applied biology, 1997-02, Vol.130 (1), p.135-140

1997

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Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.996-1002

2005

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Molecular differentiation of Keratinomyces (Trichophyton) species

Antonie van Leeuwenhoek, 1996-04, Vol.69 (3), p.223-227

1996

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Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

International journal of food microbiology, 2003-08, Vol.85 (1), p.127-136

2003

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Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces

Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model Yeast Saccharomyces cerevisiae

Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production

Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan–MGB probes

Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments

Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods

Functional analysis to identify genes in wine yeast adaptation to low‐temperature fermentation

The effect of nitrogen addition on the fermentative performance during sparkling wine production

Quantification of the expression of reference and alcohol dehydrogenase genes of some acetic acid bacteria in different growth conditions

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

Effect of active dry wine yeast storage upon viability and lipid composition

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

Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation

Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S--23S rDNA intergenic spacer

Diversity of Saccharomyces strains in wine fermentations: analysis for two consecutive years

New PCR-based methods for yeast identification

Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR‐amplified fragment of the gene coding for 16S rRNA

Molecular analysis of yeast population dynamics: Effect of sulphur dioxide and inoculum on must fermentation

Molecular characterization, relatedness and antifungal susceptibility of the basidiomycetous Hormographiella species and Coprinus cinereus from clinical and environmental sources

role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation

Phenological stages of the pomegranate tree (Punka granatum L.)

Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption

Molecular differentiation of Keratinomyces (Trichophyton) species

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

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