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Items: 1 to 20 of 23

1.

The Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon Sequencing.

Morgan HH, du Toit M, Setati ME.

Front Microbiol. 2017 May 11;8:820. doi: 10.3389/fmicb.2017.00820. eCollection 2017. Review.

2.

Comparative morphological characteristics of three Brettanomyces bruxellensis wine strains in the presence/absence of sulfur dioxide.

Louw M, du Toit M, Alexandre H, Divol B.

Int J Food Microbiol. 2016 Dec 5;238:79-88. doi: 10.1016/j.ijfoodmicro.2016.08.040. Epub 2016 Aug 31.

PMID:
27598001
3.

Toward automated chromatographic fingerprinting: A non-alignment approach to gas chromatography mass spectrometry data.

Vestner J, de Revel G, Krieger-Weber S, Rauhut D, du Toit M, de Villiers A.

Anal Chim Acta. 2016 Mar 10;911:42-58. doi: 10.1016/j.aca.2016.01.020. Epub 2016 Jan 22.

PMID:
26893085
4.

The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures.

Malherbe S, Menichelli E, du Toit M, Tredoux A, Muller N, Naes T, Nieuwoudt H.

J Sci Food Agric. 2013 Aug 30;93(11):2829-40. doi: 10.1002/jsfa.6115. Epub 2013 Apr 5.

PMID:
23427009
5.

Identification and partial characterization of extracellular aspartic protease genes from Metschnikowia pulcherrima IWBT Y1123 and Candida apicola IWBT Y1384.

Reid VJ, Theron LW, du Toit M, Divol B.

Appl Environ Microbiol. 2012 Oct;78(19):6838-49. doi: 10.1128/AEM.00505-12. Epub 2012 Jul 20.

6.

PCR detection of enzyme-encoding genes in Leuconostoc mesenteroides strains of wine origin.

Mtshali PS, Divol B, du Toit M.

World J Microbiol Biotechnol. 2012 Apr;28(4):1443-9. doi: 10.1007/s11274-011-0944-7. Epub 2011 Nov 26.

PMID:
22805925
7.

Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma.

Knoll C, Fritsch S, Schnell S, Grossmann M, Krieger-Weber S, du Toit M, Rauhut D.

World J Microbiol Biotechnol. 2012 Mar;28(3):1143-53. doi: 10.1007/s11274-011-0917-x. Epub 2011 Oct 29.

PMID:
22805835
8.

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts.

Divol B, du Toit M, Duckitt E.

Appl Microbiol Biotechnol. 2012 Aug;95(3):601-13. doi: 10.1007/s00253-012-4186-x. Epub 2012 Jun 7. Review.

PMID:
22669635
9.

Managing your wine fermentation to reduce the risk of biogenic amine formation.

Smit AY, Engelbrecht L, du Toit M.

Front Microbiol. 2012 Mar 13;3:76. doi: 10.3389/fmicb.2012.00076. eCollection 2012.

10.

Development of a quantitative PCR for detection of Lactobacillus plantarum starters during wine malolactic fermentation.

Cho GS, Krauss S, Huch M, Du Toit M, Franz CM.

J Microbiol Biotechnol. 2011 Dec;21(12):1280-6.

11.

Identification and characterization of Lactobacillus florum strains isolated from South African grape and wine samples.

Mtshali PS, Divol B, du Toit M.

Int J Food Microbiol. 2012 Feb 1;153(1-2):106-13. doi: 10.1016/j.ijfoodmicro.2011.10.023. Epub 2011 Nov 6.

PMID:
22137250
12.

Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.

Malherbe S, Tredoux AG, Nieuwoudt HH, du Toit M.

J Ind Microbiol Biotechnol. 2012 Mar;39(3):477-94. doi: 10.1007/s10295-011-1050-4. Epub 2011 Nov 26.

PMID:
22120647
13.

The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must.

Rossouw D, Du Toit M, Bauer FF.

Food Microbiol. 2012 Feb;29(1):121-31. doi: 10.1016/j.fm.2011.09.006. Epub 2011 Sep 16.

PMID:
22029926
14.

Investigation of the volatile composition of pinotage wines fermented with different malolactic starter cultures using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS).

Vestner J, Malherbe S, Du Toit M, Nieuwoudt HH, Mostafa A, Górecki T, Tredoux AG, de Villiers A.

J Agric Food Chem. 2011 Dec 28;59(24):12732-44. doi: 10.1021/jf2028208. Epub 2011 Nov 30.

PMID:
22023396
15.

Characterization and emended description of Lactobacillus kunkeei as a fructophilic lactic acid bacterium.

Endo A, Irisawa T, Futagawa-Endo Y, Takano K, du Toit M, Okada S, Dicks LM.

Int J Syst Evol Microbiol. 2012 Mar;62(Pt 3):500-4. doi: 10.1099/ijs.0.031054-0. Epub 2011 Apr 8.

PMID:
21478398
16.

Expression of the malolactic enzyme gene (mle) from Lactobacillus plantarum under winemaking conditions.

Miller BJ, Franz CM, Cho GS, du Toit M.

Curr Microbiol. 2011 Jun;62(6):1682-8. doi: 10.1007/s00284-011-9914-4. Epub 2011 Mar 16.

PMID:
21404095
17.

Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines.

Fredericks IN, du Toit M, Krügel M.

Food Microbiol. 2011 May;28(3):510-7. doi: 10.1016/j.fm.2010.10.018. Epub 2010 Oct 31.

PMID:
21356459
18.

Cloning and characterisation of a cystathionine β/γ-lyase from two Oenococcus oeni oenological strains.

Knoll C, du Toit M, Schnell S, Rauhut D, Irmler S.

Appl Microbiol Biotechnol. 2011 Feb;89(4):1051-60. doi: 10.1007/s00253-010-2911-x. Epub 2010 Oct 5.

PMID:
20922375
19.

Instrumental measurement of bitter taste in red wine using an electronic tongue.

Rudnitskaya A, Nieuwoudt HH, Muller N, Legin A, du Toit M, Bauer FF.

Anal Bioanal Chem. 2010 Aug;397(7):3051-60. doi: 10.1007/s00216-010-3885-3. Epub 2010 Jun 15.

PMID:
20549490
20.

Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactobacilli.

Bauer R, du Toit M, Kossmann J.

Int J Food Microbiol. 2010 Jan 31;137(1):28-31. doi: 10.1016/j.ijfoodmicro.2009.10.012. Epub 2009 Oct 22.

PMID:
19897270

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