Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signaling

(2014) Claire Brice et al.   BMC GENOMICS

Optimization of carbon and nitrogen medium components for biomass production using non-Saccharomyceswine yeasts

(2014) T. Schnierda et al.   LETTERS IN APPLIED MICROBIOLOGY

Winemaking and Bioprocesses Strongly Shaped the Genetic Diversity of the Ubiquitous Yeast Torulaspora delbrueckii

(2014) Warren Albertin et al.   PLoS One

Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae

(2014) Tiago Viana et al.   AMB Express

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

(2013) Neil P. Jolly et al.   FEMS YEAST RESEARCH

Genetic Basis of Variations in Nitrogen Source Utilization in Four Wine Commercial Yeast Strains

(2013) Alicia Gutiérrez et al.   PLoS One

Peculiar H+Homeostasis of Saccharomyces cerevisiae during the Late Stages of Wine Fermentation

(2012) Tiago Viana et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Identification and Partial Characterization of Extracellular Aspartic Protease Genes from Metschnikowia pulcherrima IWBT Y1123 and Candida apicola IWBT Y1384

(2012) Vernita J. Reid et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source

(2012) Ruben Martínez-Moreno et al.   FEMS YEAST RESEARCH

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

(2012) Alicia Gutiérrez et al.   FOOD MICROBIOLOGY

Regulation of Amino Acid, Nucleotide, and Phosphate Metabolism in Saccharomyces cerevisiae

(2012) P. O. Ljungdahl et al.   GENETICS

Effect of mixed culture fermentations on yeast populations and aroma profile

(2012) Imma Andorrà et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines

(2012) Ramon Gonzalez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

C- and N-catabolic utilization of tricarboxylic acid cycle-related amino acids by Scheffersomyces stipitis and other yeasts

(2011) Stefan Freese et al.   YEAST

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

(2010) Imma Andorrà et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microbiological approaches to lowering ethanol concentration in wine

(2010) Dariusz R. Kutyna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

The Yeast GATA Factor Gat1 Occupies a Central Position in Nitrogen Catabolite Repression-Sensitive Gene Activation

(2009) I. Georis et al.   MOLECULAR AND CELLULAR BIOLOGY

A transcription factor regulatory cascade controls secreted aspartic protease expression inCandida albicans

(2008) Neelam Dabas et al.   MOLECULAR MICROBIOLOGY