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Items: 1 to 20 of 279

1.

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
2.

Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.

Vigentini I, Romano A, Compagno C, Merico A, Molinari F, Tirelli A, Foschino R, Volonterio G.

FEMS Yeast Res. 2008 Nov;8(7):1087-96. doi: 10.1111/j.1567-1364.2008.00395.x. Epub 2008 Jun 18.

3.

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
4.

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.

5.

Study of the coumarate decarboxylase and vinylphenol reductase activities of Dekkera bruxellensis (anamorph Brettanomyces bruxellensis) isolates.

Godoy L, Garrido D, Martínez C, Saavedra J, Combina M, Ganga MA.

Lett Appl Microbiol. 2009 Apr;48(4):452-7. doi: 10.1111/j.1472-765X.2009.02556.x. Epub 2009 Feb 2.

6.

The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine.

Barata A, Pagliara D, Piccininno T, Tarantino F, Ciardulli W, Malfeito-Ferreira M, Loureiro V.

FEMS Yeast Res. 2008 Nov;8(7):1097-102. doi: 10.1111/j.1567-1364.2008.00415.x. Epub 2008 Jul 9.

7.

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
8.

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
9.

Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.

Couto JA, Neves F, Campos F, Hogg T.

Int J Food Microbiol. 2005 Oct 25;104(3):337-44. Epub 2005 Jul 5.

PMID:
15996781
10.

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
11.

Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis.

Agnolucci M, Rea F, Sbrana C, Cristani C, Fracassetti D, Tirelli A, Nuti M.

Int J Food Microbiol. 2010 Sep 30;143(1-2):76-80. doi: 10.1016/j.ijfoodmicro.2010.07.022. Epub 2010 Jul 27.

PMID:
20705352
13.

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
14.

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
15.

Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine.

Romano A, Perello MC, de Revel G, Lonvaud-Funel A.

J Appl Microbiol. 2008 Jun;104(6):1577-85. doi: 10.1111/j.1365-2672.2007.03693.x. Epub 2008 Jan 9.

16.

Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts.

Comitini F, De Ingeniis J, Pepe L, Mannazzu I, Ciani M.

FEMS Microbiol Lett. 2004 Sep 1;238(1):235-40. Erratum in: FEMS Microbiol Lett. 2004 Dec 1;241(1):127. Ingeniis De, Jessica [corrected to De Ingeniis, Jessica].

17.

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
18.

Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions.

Sturm ME, Assof M, Fanzone M, Martinez C, Ganga MA, Jofré V, Ramirez ML, Combina M.

Int J Food Microbiol. 2015 Aug 3;206:51-5. doi: 10.1016/j.ijfoodmicro.2015.04.023. Epub 2015 Apr 23.

PMID:
25955288
19.

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
20.

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