Format
Sort by

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 127

1.

Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis.

Schopp LM, Lee J, Osborne JP, Chescheir SC, Edwards CG.

J Agric Food Chem. 2013 Nov 27;61(47):11610-7. doi: 10.1021/jf403440k. Epub 2013 Nov 19.

PMID:
24219184
2.

Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts.

Benito S, Palomero F, Morata A, Uthurry C, Suárez-Lepe JA.

Int J Food Microbiol. 2009 Jun 30;132(2-3):145-52. doi: 10.1016/j.ijfoodmicro.2009.04.015. Epub 2009 Apr 24.

PMID:
19439384
3.

Comparison of the behaviour of Brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines.

Coronado P, Aguilera S, Carmona L, Godoy L, Martínez C, Ganga MA.

Antonie Van Leeuwenhoek. 2015 May;107(5):1217-23. doi: 10.1007/s10482-015-0413-7. Epub 2015 Mar 3.

PMID:
25731740
4.

Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine.

Hixson JL, Sleep NR, Capone DL, Elsey GM, Curtin CD, Sefton MA, Taylor DK.

J Agric Food Chem. 2012 Mar 7;60(9):2293-8. doi: 10.1021/jf204908s. Epub 2012 Feb 23.

PMID:
22324721
5.

Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media.

Harris V, Ford CM, Jiranek V, Grbin PR.

Appl Microbiol Biotechnol. 2008 Apr;78(6):997-1006. doi: 10.1007/s00253-007-1328-7. Epub 2008 Mar 6.

PMID:
18322682
6.

Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases.

Morata A, Vejarano R, Ridolfi G, Benito S, Palomero F, Uthurry C, Tesfaye W, González C, Suárez-Lepe JA.

Enzyme Microb Technol. 2013 Feb 5;52(2):99-104. doi: 10.1016/j.enzmictec.2012.11.001. Epub 2012 Nov 8.

PMID:
23273278
7.

A method for estimating Dekkera/Brettanomyces populations in wines.

Benito S, Palomero F, Morata A, Calderón F, Suárez-Lepe JA.

J Appl Microbiol. 2009 May;106(5):1743-51. doi: 10.1111/j.1365-2672.2008.04137.x. Epub 2009 Feb 16.

8.

Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production.

Oelofse A, Lonvaud-Funel A, du Toit M.

Food Microbiol. 2009 Jun;26(4):377-85. doi: 10.1016/j.fm.2008.10.011. Epub 2008 Nov 6.

PMID:
19376458
9.

Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: relationship with cell viability.

Laforgue R, Lonvaud-Funel A.

Food Microbiol. 2012 Dec;32(2):230-4. doi: 10.1016/j.fm.2012.06.004. Epub 2012 Jun 28.

PMID:
22986185
10.

Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making.

Benito S, Palomero F, Morata A, Calderón F, Suárez-Lepe JA.

J Food Sci. 2009 Jan-Feb;74(1):M15-22. doi: 10.1111/j.1750-3841.2008.00977.x.

PMID:
19200101
11.

Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast.

Harris V, Ford CM, Jiranek V, Grbin PR.

Appl Microbiol Biotechnol. 2009 Jan;81(6):1117-27. doi: 10.1007/s00253-008-1708-7. Epub 2008 Oct 7.

PMID:
18839169
12.

Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.

Nixdorf SL, Hermosín-Gutiérrez I.

Anal Chim Acta. 2010 Feb 5;659(1-2):208-15. doi: 10.1016/j.aca.2009.11.058. Epub 2009 Dec 2.

PMID:
20103126
13.
14.

Detection of Brettanomyces spp. in red wines using real-time PCR.

Tofalo R, Schirone M, Corsetti A, Suzzi G.

J Food Sci. 2012 Sep;77(9):M545-9. doi: 10.1111/j.1750-3841.2012.02871.x. Epub 2012 Aug 21.

PMID:
22908955
15.

Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles.

Coulon J, Perello MC, Lonvaud-Funel A, de Revel G, Renouf V.

J Appl Microbiol. 2010 Apr;108(4):1450-8. doi: 10.1111/j.1365-2672.2009.04561.x. Epub 2009 Oct 1.

16.

Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.

Silva I, Campos FM, Hogg T, Couto JA.

J Appl Microbiol. 2011 Aug;111(2):360-70. doi: 10.1111/j.1365-2672.2011.05052.x. Epub 2011 May 31.

17.

Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.

Jensen SL, Umiker NL, Arneborg N, Edwards CG.

Food Microbiol. 2009 Dec;26(8):915-21. doi: 10.1016/j.fm.2009.06.010. Epub 2009 Jun 27.

PMID:
19835781
18.

Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis.

Santos A, Navascués E, Bravo E, Marquina D.

Int J Food Microbiol. 2011 Jan 31;145(1):147-54. doi: 10.1016/j.ijfoodmicro.2010.12.005. Epub 2010 Dec 13.

PMID:
21195497
19.

Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.

de Ávila LD, Ayub MA.

Braz J Microbiol. 2013 Mar 26;44(1):81-7. doi: 10.1590/S1517-83822013005000010. eCollection 2013.

20.

Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines.

Oelofse A, Malherbe S, Pretorius IS, Du Toit M.

Int J Food Microbiol. 2010 Oct 15;143(3):136-42. doi: 10.1016/j.ijfoodmicro.2010.08.004. Epub 2010 Aug 11.

PMID:
20826033
Items per page

Supplemental Content

Write to the Help Desk