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Items: 1 to 20 of 468

1.

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine.

Gobbi M, Comitini F, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M.

Food Microbiol. 2013 Apr;33(2):271-81. doi: 10.1016/j.fm.2012.10.004. Epub 2012 Oct 24.

PMID:
23200661
2.

Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.

Ciani M, Beco L, Comitini F.

Int J Food Microbiol. 2006 Apr 25;108(2):239-45. Epub 2006 Feb 17.

PMID:
16487611
3.

Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.

Shekhawat K, Bauer FF, Setati ME.

Appl Microbiol Biotechnol. 2017 Mar;101(6):2479-2491. doi: 10.1007/s00253-016-8001-y. Epub 2016 Dec 2.

PMID:
27913851
4.

Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.

Domizio P, Romani C, Lencioni L, Comitini F, Gobbi M, Mannazzu I, Ciani M.

Int J Food Microbiol. 2011 Jun 30;147(3):170-80. doi: 10.1016/j.ijfoodmicro.2011.03.020. Epub 2011 Apr 7.

PMID:
21531033
5.

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M.

Food Microbiol. 2011 Aug;28(5):873-82. doi: 10.1016/j.fm.2010.12.001. Epub 2010 Dec 10.

PMID:
21569929
6.
7.

Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations.

Xufre A, Albergaria H, Inácio J, Spencer-Martins I, Gírio F.

Int J Food Microbiol. 2006 May 1;108(3):376-84. Epub 2006 Feb 28.

PMID:
16504329
8.

Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.

Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D.

Int J Food Microbiol. 2008 Mar 20;122(3):312-20. doi: 10.1016/j.ijfoodmicro.2007.12.023. Epub 2008 Jan 4.

PMID:
18262301
9.

Influence of Lachancea thermotolerans on cv. Emir wine fermentation.

Balikci EK, Tanguler H, Jolly NP, Erten H.

Yeast. 2016 Jul;33(7):313-21. doi: 10.1002/yea.3166. Epub 2016 May 31.

PMID:
27113383
10.

Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae.

Pérez-Nevado F, Albergaria H, Hogg T, Girio F.

Int J Food Microbiol. 2006 May 1;108(3):336-45. Epub 2006 Mar 27.

PMID:
16564103
11.

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.

Medina K, Boido E, Fariña L, Gioia O, Gomez ME, Barquet M, Gaggero C, Dellacassa E, Carrau F.

Food Chem. 2013 Dec 1;141(3):2513-21. doi: 10.1016/j.foodchem.2013.04.056. Epub 2013 Apr 30.

PMID:
23870989
12.

Reduction of volatile acidity of wines by selected yeast strains.

Vilela-Moura A, Schuller D, Mendes-Faia A, Côrte-Real M.

Appl Microbiol Biotechnol. 2008 Oct;80(5):881-90. doi: 10.1007/s00253-008-1616-x. Epub 2008 Aug 2.

PMID:
18677471
13.

Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines.

Barrajón N, Capece A, Arévalo-Villena M, Briones A, Romano P.

Food Microbiol. 2011 Aug;28(5):1080-6. doi: 10.1016/j.fm.2011.02.016. Epub 2011 Mar 5.

PMID:
21569955
14.

Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation.

Erten H, Tanguler H.

Lett Appl Microbiol. 2010 May;50(5):474-9. doi: 10.1111/j.1472-765X.2010.02822.x. Epub 2010 Feb 11.

15.

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.

Medina K, Boido E, Dellacassa E, Carrau F.

Int J Food Microbiol. 2012 Jul 2;157(2):245-50. doi: 10.1016/j.ijfoodmicro.2012.05.012. Epub 2012 May 16.

PMID:
22687186
16.

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
17.

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
18.

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae.

Lencioni L, Romani C, Gobbi M, Comitini F, Ciani M, Domizio P.

Int J Food Microbiol. 2016 Oct 3;234:36-44. doi: 10.1016/j.ijfoodmicro.2016.06.004. Epub 2016 Jun 11.

PMID:
27367967
19.

Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits.

Bovo B, Carlot M, Lombardi A, Lomolino G, Lante A, Giacomini A, Corich V.

Food Microbiol. 2014 Aug;41:33-41. doi: 10.1016/j.fm.2014.01.006. Epub 2014 Jan 24.

PMID:
24750811
20.

Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics.

Blanco P, Mirás-Avalos JM, Suárez V, Orriols I.

Food Sci Technol Int. 2013 Apr;19(2):177-86. doi: 10.1177/1082013212442193. Epub 2013 Feb 20.

PMID:
23426720

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