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Items: 1 to 20 of 121

1.

Production of volatile phenols by Pichia manshurica and Pichia membranifaciens isolated from spoiled wines and cellar environment in Patagonia.

Saez JS, Lopes CA, Kirs VE, Sangorrín M.

Food Microbiol. 2011 May;28(3):503-9. doi: 10.1016/j.fm.2010.10.019. Epub 2010 Oct 31.

PMID:
21356458
2.
3.

Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis.

Sáez JS, Lopes CA, Kirs VC, Sangorrín MP.

Lett Appl Microbiol. 2010 Aug;51(2):170-6. doi: 10.1111/j.1472-765X.2010.02878.x. Epub 2010 May 28.

4.
5.

Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars.

Lopes CA, Rodríguez ME, Sangorrín M, Querol A, Caballero AC.

J Ind Microbiol Biotechnol. 2007 Feb;34(2):139-49. Epub 2006 Sep 29.

PMID:
17008994
6.

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
7.

Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources.

Martorell P, Barata A, Malfeito-Ferreira M, Fernández-Espinar MT, Loureiro V, Querol A.

Int J Food Microbiol. 2006 Jan 15;106(1):79-84. Epub 2005 Oct 17.

PMID:
16229917
8.

South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.

Ramírez-Castrillón M, Mendes SD, Valente P.

World J Microbiol Biotechnol. 2017 Apr;33(4):77. doi: 10.1007/s11274-017-2244-3. Epub 2017 Mar 24.

PMID:
28341906
9.

Natural yeast flora of different varieties of grapes used for wine making in India.

Chavan P, Mane S, Kulkarni G, Shaikh S, Ghormade V, Nerkar DP, Shouche Y, Deshpande MV.

Food Microbiol. 2009 Dec;26(8):801-8. doi: 10.1016/j.fm.2009.05.005. Epub 2009 May 22.

PMID:
19835764
10.

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
11.

Yeast species associated with wine grapes in China.

Li SS, Cheng C, Li Z, Chen JY, Yan B, Han BZ, Reeves M.

Int J Food Microbiol. 2010 Mar 31;138(1-2):85-90. doi: 10.1016/j.ijfoodmicro.2010.01.009. Epub 2010 Jan 18.

PMID:
20116124
12.

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.

Hernández A, Martín A, Córdoba MG, Benito MJ, Aranda E, Pérez-Nevado F.

Int J Food Microbiol. 2008 Jan 31;121(2):178-88. Epub 2007 Nov 22.

PMID:
18077043
13.

Screening of β-Glucosidase and β-Xylosidase Activities in Four Non-Saccharomyces Yeast Isolates.

López MC, Mateo JJ, Maicas S.

J Food Sci. 2015 Aug;80(8):C1696-704. doi: 10.1111/1750-3841.12954. Epub 2015 Jun 30.

PMID:
26126488
14.

Sour rot-damaged grapes are sources of wine spoilage yeasts.

Barata A, González S, Malfeito-Ferreira M, Querol A, Loureiro V.

FEMS Yeast Res. 2008 Nov;8(7):1008-17. doi: 10.1111/j.1567-1364.2008.00399.x. Epub 2008 Jun 12. Review.

15.

Effects of using mixed wine yeast cultures in the production of Chardonnay wines.

García V, Vásquez H, Fonseca F, Manzanares P, Viana F, Martínez C, Ganga MA.

Rev Argent Microbiol. 2010 Jul-Sep;42(3):226-9.

PMID:
21180394
16.

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.

Urso R, Rantsiou K, Dolci P, Rolle L, Comi G, Cocolin L.

FEMS Yeast Res. 2008 Nov;8(7):1053-62. doi: 10.1111/j.1567-1364.2008.00364.x. Epub 2008 Mar 11.

17.

Screening of non-Saccharomyces wine yeasts for the production of beta-D-xylosidase activity.

Manzanares P, Ramón D, Querol A.

Int J Food Microbiol. 1999 Feb 2;46(2):105-12.

PMID:
10728611
18.

Role of yeasts in table olive production.

Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A.

Int J Food Microbiol. 2008 Dec 10;128(2):189-96. doi: 10.1016/j.ijfoodmicro.2008.08.018. Epub 2008 Sep 5. Review.

PMID:
18835502
19.

Evaluation of fungal and yeast diversity in Slovakian wine-related microbial communities.

Brežná B, Zenišová K, Chovanová K, Chebeňová V, Kraková L, Kuchta T, Pangallo D.

Antonie Van Leeuwenhoek. 2010 Nov;98(4):519-29. doi: 10.1007/s10482-010-9469-6. Epub 2010 Jun 17.

PMID:
20556654
20.

Molecular and physiological comparison of spoilage wine yeasts.

Sangorrín MP, García V, Lopes CA, Sáez JS, Martínez C, Ganga MA.

J Appl Microbiol. 2013 Apr;114(4):1066-74. doi: 10.1111/jam.12134. Epub 2013 Feb 4.

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