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Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization

Environmental microbiology, 2019-05, Vol.21 (5), p.1627-1644

2019

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On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

Yeast (Chichester, England), 2018-01, Vol.35 (1), p.51-69

2018

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Metabolome segregation of four strains of Saccharomyces cerevisiae, Saccharomyces uvarum and Saccharomyces kudriavzevii conducted under low temperature oenological conditions

Environmental microbiology, 2020-09, Vol.22 (9), p.3700-3721

2020

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Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi‐omic analysis

Environmental microbiology, 2021-06, Vol.23 (6), p.3059-3076

2021

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Membrane fluidification by ethanol stress activates unfolded protein response in yeasts

Microbial biotechnology, 2018-05, Vol.11 (3), p.465-475

2018

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Enhanced enzymatic activity of glycerol-3-phosphate dehydrogenase from the cryophilic Saccharomyces kudriavzevii

PloS one, 2014-01, Vol.9 (1), p.e87290-e87290

2014

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Comparative genomics of infective Saccharomyces cerevisiae strains reveals their food origin

Scientific reports, 2023-06, Vol.13 (1), p.10435-10435, Article 10435

2023

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Aneuploidy and Ethanol Tolerance in Saccharomyces cerevisiae

Frontiers in genetics, 2019-02, Vol.10, p.82-82

2019

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Characterization of kefir yeasts with antifungal capacity against Aspergillus species

International microbiology, 2023-05, Vol.26 (2), p.361-370

2023

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Editorial: New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments

Frontiers in genetics, 2021-03, Vol.12, p.663641

2021

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A novel aminotransferase gene and its regulator acquired in Saccharomyces by a horizontal gene transfer event

BMC biology, 2023-05, Vol.21 (1), p.102-102, Article 102

2023

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A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation

Food microbiology, 2020-09, Vol.90, p.103484-103484, Article 103484

2020

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Enhanced fermentative capacity of yeasts engineered in storage carbohydrate metabolism

Biotechnology progress, 2015-01, Vol.31 (1), p.20-24

2015

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Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids

Critical reviews in food science and nutrition, 2018-07, Vol.58 (11), p.1780-1790

2018

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Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

Microbial biotechnology, 2022-08, Vol.15 (8), p.2281-2291

2022

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Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid

International journal of food microbiology, 2015-07, Vol.204, p.101-110

2015

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A Multiphase Multiobjective Dynamic Genome-Scale Model Shows Different Redox Balancing among Yeast Species of the Saccharomyces Genus in Fermentation

mSystems, 2021-08, Vol.6 (4), p.e0026021-e0026021

2021

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Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols

Microbial biotechnology, 2022-12, Vol.15 (12), p.2958-2969

2022

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Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress

Frontiers in microbiology, 2016-03, Vol.7, p.435-435

2016

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Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid

Food microbiology, 2010-08, Vol.27 (5), p.628-637

2010

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Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

International journal of food microbiology, 2015-07, Vol.205, p.41-46

2015

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Comparative genomic analysis reveals a critical role of de novo nucleotide biosynthesis for Saccharomyces cerevisiae virulence

PloS one, 2015-03, Vol.10 (3), p.e0122382-e0122382

2015

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Fermentative and metabolic screening of candidate yeast strains hybridisable with Saccharomyces cerevisiae for beer production optimisation

International journal of food microbiology, 2025-01, Vol.426, p.110899, Article 110899

2025

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Trx2p-dependent regulation of Saccharomyces cerevisiae oxidative stress response by the Skn7p transcription factor under respiring conditions

PloS one, 2013-12, Vol.8 (12), p.e85404

2013

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Monitoring Stress-Related Genes during the Process of Biomass Propagation of Saccharomyces cerevisiae Strains Used for Wine Making

Applied and Environmental Microbiology, 2005-11, Vol.71 (11), p.6831-6837

2005

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Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization

On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

Metabolome segregation of four strains of Saccharomyces cerevisiae, Saccharomyces uvarum and Saccharomyces kudriavzevii conducted under low temperature oenological conditions

Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi‐omic analysis

Membrane fluidification by ethanol stress activates unfolded protein response in yeasts

Enhanced enzymatic activity of glycerol-3-phosphate dehydrogenase from the cryophilic Saccharomyces kudriavzevii

Comparative genomics of infective Saccharomyces cerevisiae strains reveals their food origin

Aneuploidy and Ethanol Tolerance in Saccharomyces cerevisiae

Characterization of kefir yeasts with antifungal capacity against Aspergillus species

Editorial: New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments

A novel aminotransferase gene and its regulator acquired in Saccharomyces by a horizontal gene transfer event

A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation

Enhanced fermentative capacity of yeasts engineered in storage carbohydrate metabolism

Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids

Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid

A Multiphase Multiobjective Dynamic Genome-Scale Model Shows Different Redox Balancing among Yeast Species of the Saccharomyces Genus in Fermentation

Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols

Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress

Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

Comparative genomic analysis reveals a critical role of de novo nucleotide biosynthesis for Saccharomyces cerevisiae virulence

Fermentative and metabolic screening of candidate yeast strains hybridisable with Saccharomyces cerevisiae for beer production optimisation

Trx2p-dependent regulation of Saccharomyces cerevisiae oxidative stress response by the Skn7p transcription factor under respiring conditions

Monitoring Stress-Related Genes during the Process of Biomass Propagation of Saccharomyces cerevisiae Strains Used for Wine Making

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