Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions

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

(2015) Varongsiri Kemsawasd et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Evolution of ecological dominance of yeast species in high-sugar environments

(2015) Kathryn M. Williams et al.   EVOLUTION

Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation

(2015) Chunxiao Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial peptides (AMPs) produced by Saccharomyces cerevisiae induce alterations in the intracellular pH, membrane permeability and culturability of Hanseniaspora guilliermondii cells

(2015) Patrícia Branco et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast interactions in multi-starter wine fermentation

(2015) Maurizio Ciani et al.   Current Opinion in Food Science

Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content

(2014) Patricia Taillandier et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions

(2013) Patrícia Branco et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions

(2013) P. E. Renault et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Influence of Oxygen on Alcoholic Fermentation by a Wine Strain ofTorulaspora delbrueckii: Kinetics and Carbon Mass Balance

(2013) Cédric BRANDAM et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

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

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

Purification and characterization of YFGAP, a GAPDH-related novel antimicrobial peptide, from the skin of yellowfin tuna, Thunnus albacares

(2012) Jung-Kil Seo et al.   FISH & SHELLFISH IMMUNOLOGY

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

(2012) Mirko Gobbi et al.   FOOD MICROBIOLOGY

Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization

(2012) Patrícia Branco et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A Peptide Derived from the Highly Conserved Protein GAPDH Is Involved in Tissue Protection by Different Antifungal Strategies and Epithelial Immunomodulation

(2012) Jeanette Wagener et al.   JOURNAL OF INVESTIGATIVE DERMATOLOGY

Glyceraldehyde-3-phosphate dehydrogenase (GAPDH) is a specific substrate of yeast metacaspase

(2011) A. Silva et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH

Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR

(2011) Imma Andorra et al.   FOOD MICROBIOLOGY

Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

(2011) Z. Salvadó et al.   FOOD MICROBIOLOGY

Characterization of the yeast ecosystem in grape must and wine using real-time PCR

(2010) K. Zott et al.   FOOD MICROBIOLOGY

Determination of viable wine yeast using DNA binding dyes and quantitative PCR

(2010) Imma Andorrà et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments

(2010) F. N. Arroyo-López et al.   YEAST

Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains

(2009) Helena Albergaria et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction

(2009) Nancy Nehme et al.   FOOD MICROBIOLOGY

QUANTIFYING THE COMPLEXITIES OFSACCHAROMYCES CEREVISIAE'S ECOSYSTEM ENGINEERING VIA FERMENTATION

(2008) Matthew R. Goddard   ECOLOGY

Effect of oenological practices on microbial populations using culture-independent techniques

(2008) Imma Andorrà et al.   FOOD MICROBIOLOGY

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must

(2008) N. Moreira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY