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Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency.

Bindon KA, Kassara S, Solomon M, Bartel C, Smith PA, Barker A, Curtin C.

Biomolecules. 2019 Sep 9;9(9). pii: E466. doi: 10.3390/biom9090466.


Development of a genetic transformation toolkit for Brettanomyces bruxellensis.

Varela C, Lleixà J, Curtin C, Borneman A.

FEMS Yeast Res. 2018 Nov 1;18(7). doi: 10.1093/femsyr/foy070.


Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution.

Avramova M, Cibrario A, Peltier E, Coton M, Coton E, Schacherer J, Spano G, Capozzi V, Blaiotta G, Salin F, Dols-Lafargue M, Grbin P, Curtin C, Albertin W, Masneuf-Pomarede I.

Sci Rep. 2018 Mar 7;8(1):4136. doi: 10.1038/s41598-018-22580-7.


What's old is new again: yeast mutant screens in the era of pooled segregant analysis by genome sequencing.

Curtin C, Cordente T.

Microb Cell. 2016 Apr 4;3(4):132-134. doi: 10.15698/mic2016.04.488.


Relationship between Menthiafolic Acid and Wine Lactone in Wine.

Giaccio J, Curtin CD, Sefton MA, Taylor DK.

J Agric Food Chem. 2015 Sep 23;63(37):8241-6. doi: 10.1021/acs.jafc.5b03147. Epub 2015 Sep 9.


Formation of hydrogen sulfide from cysteine in Saccharomyces cerevisiae BY4742: genome wide screen reveals a central role of the vacuole.

Winter G, Cordente AG, Curtin C.

PLoS One. 2014 Dec 17;9(12):e113869. doi: 10.1371/journal.pone.0113869. eCollection 2014.


Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain level.

Albertin W, Panfili A, Miot-Sertier C, Goulielmakis A, Delcamp A, Salin F, Lonvaud-Funel A, Curtin C, Masneuf-Pomarede I.

Food Microbiol. 2014 Sep;42:188-95. doi: 10.1016/ Epub 2014 Mar 24.


Insights into the Dekkera bruxellensis genomic landscape: comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates.

Borneman AR, Zeppel R, Chambers PJ, Curtin CD.

PLoS Genet. 2014 Feb 13;10(2):e1004161. doi: 10.1371/journal.pgen.1004161. eCollection 2014 Feb.


Yeast effects on Pinot noir wine phenolics, color, and tannin composition.

Carew AL, Smith P, Close DC, Curtin C, Dambergs RG.

J Agric Food Chem. 2013 Oct 16;61(41):9892-8. doi: 10.1021/jf4018806. Epub 2013 Oct 3.


Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.

Curtin CD, Langhans G, Henschke PA, Grbin PR.

Food Microbiol. 2013 Dec;36(2):241-7. doi: 10.1016/ Epub 2013 Jun 22.


Influence of yeast strain on Shiraz wine quality indicators.

Holt H, Cozzolino D, McCarthy J, Abrahamse C, Holt S, Solomon M, Smith P, Chambers PJ, Curtin C.

Int J Food Microbiol. 2013 Aug 1;165(3):302-11. doi: 10.1016/j.ijfoodmicro.2013.05.006. Epub 2013 May 24.


In situ high throughput method for H(2)S detection during micro-scale wine fermentation.

Winter G, Curtin C.

J Microbiol Methods. 2012 Oct;91(1):165-70. doi: 10.1016/j.mimet.2012.08.003. Epub 2012 Aug 14.


Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor release.

Holt S, Cordente AG, Curtin C.

Bioeng Bugs. 2012 May-Jun;3(3):178-80. doi: 10.4161/bbug.19566. Epub 2012 May 1.


De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499.

Curtin CD, Borneman AR, Chambers PJ, Pretorius IS.

PLoS One. 2012;7(3):e33840. doi: 10.1371/journal.pone.0033840. Epub 2012 Mar 28.


A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production.

Bizaj E, Cordente AG, Bellon JR, Raspor P, Curtin CD, Pretorius IS.

FEMS Yeast Res. 2012 Jun;12(4):456-65. doi: 10.1111/j.1567-1364.2012.00797.x. Epub 2012 Apr 10.


Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.

Winter G, Henschke PA, Higgins VJ, Ugliano M, Curtin CD.

AMB Express. 2011 Nov 2;1:36. doi: 10.1186/2191-0855-1-36.


Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.

Holt S, Cordente AG, Williams SJ, Capone DL, Jitjaroen W, Menz IR, Curtin C, Anderson PA.

Appl Environ Microbiol. 2011 Jun;77(11):3626-32. doi: 10.1128/AEM.03009-10. Epub 2011 Apr 8.


Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries.

Curtin CD, Bellon JR, Henschke PA, Godden PW, de Barros Lopes MA.

FEMS Yeast Res. 2007 May;7(3):471-81. Epub 2007 Jan 15.

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