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Items: 1 to 20 of 222

1.

Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.

Tristezza M, Vetrano C, Bleve G, Spano G, Capozzi V, Logrieco A, Mita G, Grieco F.

Food Microbiol. 2013 Dec;36(2):335-42. doi: 10.1016/j.fm.2013.07.001.

PMID:
24010615
2.

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.

3.

Yeast diversity isolated from grape musts during spontaneous fermentation from a Brazilian winery.

Bezerra-Bussoli C, Baffi MA, Gomes E, Da-Silva R.

Curr Microbiol. 2013 Sep;67(3):356-61. doi: 10.1007/s00284-013-0375-9.

PMID:
23636496
4.

Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China.

Sun Y, Guo J, Liu F, Liu Y.

Antonie Van Leeuwenhoek. 2014 Mar;105(3):533-40. doi: 10.1007/s10482-013-0105-0.

PMID:
24395034
5.

Biodiversity of Saccharomyces yeast strains from grape berries of wine-producing areas using starter commercial yeasts.

Valero E, Cambon B, Schuller D, Casal M, Dequin S.

FEMS Yeast Res. 2007 Mar;7(2):317-29.

6.

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.

PMID:
20116124
7.

Influence of the farming system and vine variety on yeast communities associated with grape berries.

Cordero-Bueso G, Arroyo T, Serrano A, Tello J, Aporta I, Vélez MD, Valero E.

Int J Food Microbiol. 2011 Jan 31;145(1):132-9. doi: 10.1016/j.ijfoodmicro.2010.11.040.

PMID:
21185102
8.

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.

PMID:
20556654
9.

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas.

Vigentini I, De Lorenzis G, Fabrizio V, Valdetara F, Faccincani M, Panont CA, Picozzi C, Imazio S, Failla O, Foschino R.

Microbiology. 2015 Feb;161(Pt 2):362-73. doi: 10.1099/mic.0.000004.

PMID:
25479840
10.

Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.

Di Maro E, Ercolini D, Coppola S.

Int J Food Microbiol. 2007 Jun 30;117(2):201-10.

PMID:
17512625
11.
12.

Microbial terroir and food innovation: The case of yeast biodiversity in wine.

Capozzi V, Garofalo C, Chiriatti MA, Grieco F, Spano G.

Microbiol Res. 2015 Dec;181:75-83. doi: 10.1016/j.micres.2015.10.005. Review.

13.

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.

PMID:
21531033
14.

Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts.

Oro L, Ciani M, Comitini F.

J Appl Microbiol. 2014 May;116(5):1209-17. doi: 10.1111/jam.12446.

PMID:
24443784
15.

The microbial ecology of wine grape berries.

Barata A, Malfeito-Ferreira M, Loureiro V.

Int J Food Microbiol. 2012 Feb 15;153(3):243-59. doi: 10.1016/j.ijfoodmicro.2011.11.025.

PMID:
22189021
16.

Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard.

Cappello MS, Bleve G, Grieco F, Dellaglio F, Zacheo G.

J Appl Microbiol. 2004;97(6):1274-80.

17.

Characterization and dynamic behavior of wild yeast during spontaneous wine fermentation in steel tanks and amphorae.

Díaz C, Molina AM, Nähring J, Fischer R.

Biomed Res Int. 2013;2013:540465. doi: 10.1155/2013/540465.

18.

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.

PMID:
19835764
19.

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity.

Rossouw D, Bauer FF.

Food Microbiol. 2016 May;55:32-46. doi: 10.1016/j.fm.2015.11.017.

PMID:
26742614
20.

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration.

Francesca N, Romano R, Sannino C, Le Grottaglie L, Settanni L, Moschetti G.

Int J Food Microbiol. 2014 Feb 3;171:84-93. doi: 10.1016/j.ijfoodmicro.2013.11.008.

PMID:
24334093
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