Enhanced Enzymatic Activity of Glycerol-3-Phosphate Dehydrogenase from the Cryophilic Saccharomyces kudriavzevii

Temperature Adaptation Markedly Determines Evolution within the GenusSaccharomyces

(2011) Z. Salvadó et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Gpd1 and Gpd2 Fine-Tuning for Sustainable Reduction of Glycerol Formation in Saccharomyces cerevisiae

(2011) Georg Hubmann et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Saccharomyces Genome Database: the genomics resource of budding yeast

(2011) J. M. Cherry et al.   NUCLEIC ACIDS RESEARCH

The Awesome Power of Yeast Evolutionary Genetics: New Genome Sequences and Strain Resources for the Saccharomyces sensu stricto Genus

(2011) Devin R. Scannell et al.   G3-Genes Genomes Genetics

Natural hybrids of S. cerevisiae×S. kudriavzevii share alleles with European wild populations of Saccharomyces kudriavzevii

(2010) Christian A. Lopes et al.   FEMS YEAST RESEARCH

Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid

(2010) F. Noé Arroyo-López et al.   FOOD MICROBIOLOGY

Saccharomyces cerevisiae glycerol/H+ symporter Stl1p is essential for cold/near-freeze and freeze stress adaptation. A simple recipe with high biotechnological potential is given

(2010) Joana Tulha et al.   Microbial Cell Factories

Engineering of 2,3-Butanediol Dehydrogenase To Reduce Acetoin Formation by Glycerol-Overproducing, Low-Alcohol Saccharomyces cerevisiae

(2009) M. Ehsani et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation

(2009) Jordi Tronchoni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular Characterization of New Natural Hybrids of Saccharomyces cerevisiae and S. kudriavzevii in Brewing

(2008) S. S. Gonzalez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Natural Populations of Saccharomyces kudriavzevii in Portugal Are Associated with Oak Bark and Are Sympatric with S. cerevisiae and S. paradoxus

(2008) J. P. Sampaio et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fermentative capacity of dry active wine yeast requires a specific oxidative stress response during industrial biomass growth

(2008) Roberto Pérez-Torrado et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex

(2008) C BELLOCH   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY