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Items: 17

1.

Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression.

Nardi T, Remize F, Alexandre H.

Appl Microbiol Biotechnol. 2010 Oct;88(4):925-37. doi: 10.1007/s00253-010-2786-x. Epub 2010 Aug 21.

PMID:
20730535
2.

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages.

Smith BD, Divol B.

Food Microbiol. 2016 Oct;59:161-75. doi: 10.1016/j.fm.2016.06.008. Epub 2016 Jun 9. Review.

PMID:
27375257
3.

Genomic insights into the evolution of industrial yeast species Brettanomyces bruxellensis.

Curtin CD, Pretorius IS.

FEMS Yeast Res. 2014 Nov;14(7):997-1005. doi: 10.1111/1567-1364.12198. Epub 2014 Sep 15. Review.

4.

Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces.

Zuehlke JM, Petrova B, Edwards CG.

Annu Rev Food Sci Technol. 2013;4:57-78. doi: 10.1146/annurev-food-030212-182533. Epub 2012 Dec 3. Review.

PMID:
23215631
5.

Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations.

Steensels J, Daenen L, Malcorps P, Derdelinckx G, Verachtert H, Verstrepen KJ.

Int J Food Microbiol. 2015 Aug 3;206:24-38. doi: 10.1016/j.ijfoodmicro.2015.04.005. Epub 2015 Apr 8. Review.

6.

Adaptive evolution of wine yeast.

Querol A, Fernández-Espinar MT, del Olmo Ml, Barrio E.

Int J Food Microbiol. 2003 Sep 1;86(1-2):3-10. Review.

PMID:
12892918
7.

A systems biology perspective of wine fermentations.

Pizarro F, Vargas FA, Agosin E.

Yeast. 2007 Nov;24(11):977-91. Review.

8.

Transgenic wine yeast technology comes of age: is it time for transgenic wine?

Cebollero E, Gonzalez-Ramos D, Tabera L, Gonzalez R.

Biotechnol Lett. 2007 Feb;29(2):191-200. Epub 2006 Nov 22. Review.

PMID:
17120088
9.
10.

Brettanomyces bruxellensis yeasts: impact on wine and winemaking.

Agnolucci M, Tirelli A, Cocolin L, Toffanin A.

World J Microbiol Biotechnol. 2017 Sep 21;33(10):180. doi: 10.1007/s11274-017-2345-z. Review.

PMID:
28936776
11.

Functional genomics of wine yeast Saccharomyces cerevisiae.

Bisson LF, Karpel JE, Ramakrishnan V, Joseph L.

Adv Food Nutr Res. 2007;53:65-121. Review.

PMID:
17900497
12.

DNA chips for yeast biotechnology. The case of wine yeasts.

Pérez-Ortín JE, García-Martínez J, Alberola TM.

J Biotechnol. 2002 Sep 25;98(2-3):227-41. Review.

PMID:
12141989
13.

Dekkera bruxellensis--spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitiveness.

Blomqvist J, Passoth V.

FEMS Yeast Res. 2015 Jun;15(4):fov021. doi: 10.1093/femsyr/fov021. Epub 2015 May 7. Review.

PMID:
25956542
14.

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

Ciani M, Comitini F, Mannazzu I, Domizio P.

FEMS Yeast Res. 2010 Mar;10(2):123-33. doi: 10.1111/j.1567-1364.2009.00579.x. Epub 2009 Sep 7. Review.

15.

The wine and beer yeast Dekkera bruxellensis.

Schifferdecker AJ, Dashko S, Ishchuk OP, Piškur J.

Yeast. 2014 Sep;31(9):323-32. doi: 10.1002/yea.3023. Epub 2014 Jul 7. Review.

16.

Taming wild yeast: potential of conventional and nonconventional yeasts in industrial fermentations.

Steensels J, Verstrepen KJ.

Annu Rev Microbiol. 2014;68:61-80. doi: 10.1146/annurev-micro-091213-113025. Epub 2014 Apr 24. Review.

PMID:
24773331
17.

Quorum-sensing in yeast and its potential in wine making.

Avbelj M, Zupan J, Raspor P.

Appl Microbiol Biotechnol. 2016 Sep;100(18):7841-52. doi: 10.1007/s00253-016-7758-3. Epub 2016 Aug 9. Review.

PMID:
27507587

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