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Lactic acid bacteria from fermented table olives

Food microbiology, 2012-08, Vol.31 (1), p.1-8

2012

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Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach

International journal of food microbiology, 2022-02, Vol.362, p.109490-109490, Article 109490

2022

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Characterization of malolactic fermentation by Lactiplantibacillus plantarum in red grape must

Food science & technology, 2024-05, Vol.199, p.116070, Article 116070

2024

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Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

Food science & technology, 2021-08, Vol.148, p.111777, Article 111777

2021

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Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium

Food microbiology, 2021-10, Vol.99, p.103839-103839, Article 103839

2021

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Comparative study of inoculation strategies of Torulaspora delbrueckii and Saccharomyces cerevisiae on the performance of alcoholic and malolactic fermentations in an optimized synthetic grape must

International journal of food microbiology, 2023-11, Vol.404, p.110367-110367, Article 110367

2023

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Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation

International journal of food microbiology, 2021-01, Vol.337, p.108954-108954, Article 108954

2021

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Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation

Food microbiology, 2024-10, Vol.123, p.104571, Article 104571

2024

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Differentiation of Saccharomyces species by lipid and metabolome profiles from a single colony

Food microbiology, 2022-05, Vol.103, p.103964-103964, Article 103964

2022

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Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation

Food microbiology, 2023-06, Vol.112, p.104212-104212, Article 104212

2023

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Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts

Food microbiology, 2020-12, Vol.92, p.103589-103589, Article 103589

2020

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The yeast mRNA-binding protein Cth2 post-transcriptionally modulates ergosterol biosynthesis in response to iron deficiency

Biochimica et biophysica acta. Gene regulatory mechanisms, 2023-09, Vol.1866 (3), p.194959-194959, Article 194959

2023

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Succinic acid production by wine yeasts and the influence of GABA and glutamic acid

International microbiology, 2024-04, Vol.27 (2), p.505-512

2024

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Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations

International journal of food microbiology, 2019-09, Vol.305, p.108255-108255, Article 108255

2019

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Sterol Composition Modulates the Response of Saccharomyces cerevisiae to Iron Deficiency

Journal of fungi (Basel), 2021-10, Vol.7 (11), p.901

2021

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New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection

Food microbiology, 2015-06, Vol.48, p.41-48

2015

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Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rosé wines enhances malolactic fermentation and potentially improves colour stability

Food science & technology, 2023-12, Vol.190, p.115540, Article 115540

2023

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The use of Torulaspora delbrueckii to improve malolactic fermentation

Microbial biotechnology, 2024-01, Vol.17 (1), p.e14302-n/a

2024

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The lipid composition of yeast cells modulates the response to iron deficiency

Biochimica et biophysica acta. Molecular and cell biology of lipids, 2020-08, Vol.1865 (8), p.158707-158707, Article 158707

2020

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Transcriptional regulation of ergosterol biosynthesis genes in response to iron deficiency

Environmental microbiology, 2022-11, Vol.24 (11), p.5248-5260

2022

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Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

International journal of food microbiology, 2008-01, Vol.121 (2), p.169-177

2008

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Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

European food research & technology, 2010-06, Vol.231 (2), p.215-224

2010

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Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa

Food microbiology, 2023-04, Vol.110, p.104189-104189, Article 104189

2023

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Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations

International journal of food microbiology, 2021-03, Vol.342, p.109077-109077, Article 109077

2021

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Regulation of yeast fatty acid desaturase in response to iron deficiency

Biochimica et biophysica acta. Molecular and cell biology of lipids, 2018-06, Vol.1863 (6), p.657-668

2018

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Lactic acid bacteria from fermented table olives

Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach

Characterization of malolactic fermentation by Lactiplantibacillus plantarum in red grape must

Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium

Comparative study of inoculation strategies of Torulaspora delbrueckii and Saccharomyces cerevisiae on the performance of alcoholic and malolactic fermentations in an optimized synthetic grape must

Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation

Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation

Differentiation of Saccharomyces species by lipid and metabolome profiles from a single colony

Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation

Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts

The yeast mRNA-binding protein Cth2 post-transcriptionally modulates ergosterol biosynthesis in response to iron deficiency

Succinic acid production by wine yeasts and the influence of GABA and glutamic acid

Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations

Sterol Composition Modulates the Response of Saccharomyces cerevisiae to Iron Deficiency

New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection

Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rosé wines enhances malolactic fermentation and potentially improves colour stability

The use of Torulaspora delbrueckii to improve malolactic fermentation

The lipid composition of yeast cells modulates the response to iron deficiency

Transcriptional regulation of ergosterol biosynthesis genes in response to iron deficiency

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa

Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations

Regulation of yeast fatty acid desaturase in response to iron deficiency

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