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Items: 1 to 20 of 143

1.

Yeast proteome variations reveal different adaptive responses to grape must fermentation.

Blein-Nicolas M, Albertin W, Valot B, Marullo P, Sicard D, Giraud C, Huet S, Bourgais A, Dillmann C, de Vienne D, Zivy M.

Mol Biol Evol. 2013 Jun;30(6):1368-83. doi: 10.1093/molbev/mst050. Epub 2013 Mar 14.

2.

Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains.

Masneuf-Pomarède I, Bely M, Marullo P, Lonvaud-Funel A, Dubourdieu D.

Int J Food Microbiol. 2010 Apr 30;139(1-2):79-86. doi: 10.1016/j.ijfoodmicro.2010.01.038. Epub 2010 Feb 10.

PMID:
20188428
3.

Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis.

Csoma H, Zakany N, Capece A, Romano P, Sipiczki M.

Int J Food Microbiol. 2010 Jun 15;140(2-3):239-48. doi: 10.1016/j.ijfoodmicro.2010.03.024. Epub 2010 Mar 21.

PMID:
20413169
4.

Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.

Peris D, Pérez-Través L, Belloch C, Querol A.

Food Microbiol. 2016 Feb;53(Pt B):31-40. doi: 10.1016/j.fm.2015.07.010. Epub 2015 Jul 26.

PMID:
26678127
5.

Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine.

Tosi E, Azzolini M, Guzzo F, Zapparoli G.

J Appl Microbiol. 2009 Jul;107(1):210-8. doi: 10.1111/j.1365-2672.2009.04196.x. Epub 2009 Feb 25.

6.
7.

Evolution of ecological dominance of yeast species in high-sugar environments.

Williams KM, Liu P, Fay JC.

Evolution. 2015 Aug;69(8):2079-93. doi: 10.1111/evo.12707. Epub 2015 Jul 14.

8.

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.

Tronchoni J, Gamero A, Arroyo-López FN, Barrio E, Querol A.

Int J Food Microbiol. 2009 Sep 15;134(3):237-43. doi: 10.1016/j.ijfoodmicro.2009.07.004. Epub 2009 Jul 12.

PMID:
19632733
9.

Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations.

Xufre A, Albergaria H, Inácio J, Spencer-Martins I, Gírio F.

Int J Food Microbiol. 2006 May 1;108(3):376-84. Epub 2006 Feb 28.

PMID:
16504329
10.

Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature.

López-Malo M, Querol A, Guillamon JM.

PLoS One. 2013;8(3):e60135. doi: 10.1371/journal.pone.0060135. Epub 2013 Mar 20.

11.

Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.

Hong YA, Park HD.

Food Microbiol. 2013 May;34(1):207-14. doi: 10.1016/j.fm.2012.12.011. Epub 2013 Jan 5.

PMID:
23498200
12.

The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour.

Parapouli M, Hatziloukas E, Drainas C, Perisynakis A.

J Ind Microbiol Biotechnol. 2010 Jan;37(1):85-93. doi: 10.1007/s10295-009-0651-7. Epub 2009 Oct 27.

PMID:
19859752
13.

Deciphering the hybridisation history leading to the Lager lineage based on the mosaic genomes of Saccharomyces bayanus strains NBRC1948 and CBS380.

Nguyen HV, Legras JL, Neuvéglise C, Gaillardin C.

PLoS One. 2011;6(10):e25821. doi: 10.1371/journal.pone.0025821. Epub 2011 Oct 5.

14.

Sibling species of the Saccharomyces sensu stricto complex in Spain.

Naumov GI, Naumova ES, Sancho ED.

Microbiologia. 1994 Dec;10(4):403-12.

PMID:
7772294
15.

Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

Bellon JR, Schmid F, Capone DL, Dunn BL, Chambers PJ.

PLoS One. 2013 Apr 17;8(4):e62053. doi: 10.1371/journal.pone.0062053. Print 2013.

16.

Yeast diversity isolated from grape musts during spontaneous fermentation from a Brazilian winery.

Bezerra-Bussoli C, Baffi MA, Gomes E, Da-Silva R.

Curr Microbiol. 2013 Sep;67(3):356-61. doi: 10.1007/s00284-013-0375-9. Epub 2013 May 1.

PMID:
23636496
17.

Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains.

Berthels NJ, Cordero Otero RR, Bauer FF, Thevelein JM, Pretorius IS.

FEMS Yeast Res. 2004 May;4(7):683-9.

18.

Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions.

Gamero A, Belloch C, Ibáñez C, Querol A.

PLoS One. 2014 May 22;9(5):e97626. doi: 10.1371/journal.pone.0097626. eCollection 2014.

19.

Bread, beer and wine: yeast domestication in the Saccharomyces sensu stricto complex.

Sicard D, Legras JL.

C R Biol. 2011 Mar;334(3):229-36. doi: 10.1016/j.crvi.2010.12.016. Epub 2011 Feb 1. Review.

PMID:
21377618
20.

New hybrids between Saccharomyces sensu stricto yeast species found among wine and cider production strains.

Masneuf I, Hansen J, Groth C, Piskur J, Dubourdieu D.

Appl Environ Microbiol. 1998 Oct;64(10):3887-92.

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