Thermo-and salt-tolerant Saccharomyces cerevisiae strains isolated from fermenting coconut toddy from Sri Lanka

Multiscale effects of heating and cooling on genes and gene networks

(2018) Daniel A. Charlebois et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar

(2017) Qi Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The yeast osmostress response is carbon source dependent

(2017) Roja Babazadeh et al.   Scientific Reports

Thermotolerant Yeast Strains Adapted by Laboratory Evolution Show Trade-Off at Ancestral Temperatures and Preadaptation to Other Stresses

(2015) Luis Caspeta et al.   mBio

Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka

(2014) P.A.B.N. Perumpuli et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

The Response to Heat Shock and Oxidative Stress in Saccharomyces cerevisiae

(2011) K. A. Morano et al.   GENETICS

Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex

(2008) C BELLOCH   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY