Yeasts found in vineyards and wineries

Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast

(2016) Anna Judith Schifferdecker et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Rhodotorula glutinis—potential source of lipids, carotenoids, and enzymes for use in industries

(2016) Anna M. Kot et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

(2016) Laura Canonico et al.   FOOD MICROBIOLOGY

TdKT, a new killer toxin produced by Torulaspora delbrueckii effective against wine spoilage yeasts

(2016) María Leticia Villalba et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Potential of Glycosidase from Non-SaccharomycesIsolates for Enhancement of Wine Aroma

(2016) Kai Hu et al.   JOURNAL OF FOOD SCIENCE

A novel extracellular glycosidase activity fromRhodotorula mucilaginosa: its application potential in wine aroma enhancement

(2016) K. Hu et al.   LETTERS IN APPLIED MICROBIOLOGY

Comparative genomics of biotechnologically important yeasts

(2016) Robert Riley et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Screening for new brewing yeasts in the non-Saccharomycessector withTorulaspora delbrueckiias model

(2016) Maximilian Michel et al.   YEAST

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine

(2016) Laura Canonico et al.   Frontiers in Microbiology

Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar

(2016) Cédric Grangeteau et al.   Frontiers in Microbiology

Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains

(2016) Philippe Renault et al.   Frontiers in Microbiology

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts

(2016) Rosanna Tofalo et al.   Frontiers in Microbiology

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae

(2016) Jessica Lleixà et al.   Frontiers in Microbiology

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production

(2016) Mariana Tristezza et al.   Frontiers in Microbiology

A novel killer protein from Pichia kluyveri isolated from an Algerian soil: purification and characterization of its in vitro activity against food and beverage spoilage yeasts

(2015) Fatima-Zohra Kenza Labbani et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains

(2015) S. Crauwels et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

(2015) Santiago Benito et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages

(2015) Félix Núñez et al.   FOOD MICROBIOLOGY

Postharvest application of a novel chitinase cloned from Metschnikowia fructicola and overexpressed in Pichia pastoris to control brown rot of peaches

(2015) Houda Banani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

(2015) A. Contreras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

(2015) Philippe Renault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

(2015) Vasileios Englezos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantifying the relative roles of selective and neutral processes in defining eukaryotic microbial communities

(2015) Peter Morrison-Whittle et al.   ISME Journal

Production of arabitol by yeasts: current status and future prospects

(2015) M. Kordowska-Wiater   JOURNAL OF APPLIED MICROBIOLOGY

Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds

(2015) Lucia Oro et al.   JOURNAL OF FOOD SAFETY

Screening of β-Glucosidase and β-Xylosidase Activities in Four Non-SaccharomycesYeast Isolates

(2015) María Consuelo López et al.   JOURNAL OF FOOD SCIENCE

Enhanced d-arabitol production by Zygosaccharomyces rouxii JM-C46: isolation of strains and process of repeated-batch fermentation

(2015) Xianghui Qi et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Screening of new strains ofSaccharomycodes ludwigiiandZygosaccharomyces rouxiito produce low-alcohol beer

(2015) Giovanni De Francesco et al.   JOURNAL OF THE INSTITUTE OF BREWING

Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

(2015) Nadia Nara Batista et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production

(2015) Juliano Garavaglia et al.   MICROBIOLOGICAL RESEARCH

Effect of preharvest application of Hanseniaspora uvarum on postharvest diseases in strawberries

(2015) Zikang Cai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Wine fermentation microbiome: a landscape from different Portuguese wine appellations

(2015) Cátia Pinto et al.   Frontiers in Microbiology

De novo assembly of Dekkera bruxellensis: a multi technology approach using short and long-read sequencing and optical mapping

(2015) Remi-Andre Olsen et al.   GigaScience

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

(2014) O. Csernus et al.   ACTA ALIMENTARIA

Genetic transformation of the yeast Rhodotorula gracilis ATCC 26217 by electroporation

(2014) S. Takahashi et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

(2014) Ignacio Belda et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Growth promotion effect ofPichia guilliermondiiin chilli and biocontrol potential ofHanseniaspora uvarumagainstColletotrichum capsicicausing fruit rot

(2014) H. Basha et al.   BIOCONTROL SCIENCE AND TECHNOLOGY

Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds

(2014) Verónica Alejandra Bonilla-Hermosa et al.   BIORESOURCE TECHNOLOGY

Improved β-glucan yield using an Aureobasidium pullulans M-2 mutant strain in a 200-L pilot scale fermentor targeting industrial mass production

(2014) Naoyuki Moriya et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Genome sequencing of four Aureobasidium pullulans varieties: biotechnological potential, stress tolerance, and description of new species

(2014) Cene Gostinčar et al.   BMC GENOMICS

Molecular characterization of KU70 and KU80 homologues and exploitation of a KU70-deficient mutant for improving gene deletion frequency in Rhodosporidium toruloides

(2014) Chong Mei Koh et al.   BMC MICROBIOLOGY

Mechanisms of action for 2-phenylethanol isolated from Kloeckera apiculata in control of Penicillium molds of citrus fruits

(2014) Pu Liu et al.   BMC MICROBIOLOGY

The Genome Sequence of the Highly Acetic Acid-Tolerant Zygosaccharomyces bailii-Derived Interspecies Hybrid Strain ISA1307, Isolated From a Sparkling Wine Plant

(2014) N. P. Mira et al.   DNA RESEARCH

Pyrosequencing reveals regional differences in fruit-associated fungal communities

(2014) Michael W. Taylor et al.   ENVIRONMENTAL MICROBIOLOGY

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

(2014) Elena González-Royo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine

(2014) P. Domizio et al.   FOOD MICROBIOLOGY

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

(2014) Michael Crafack et al.   FOOD RESEARCH INTERNATIONAL

Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

(2014) Manuel Quirós et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial communities in air and wine of a winery at two consecutive vintages

(2014) Fátima Pérez-Martín et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection and characterization of a PatagonianPichia kudriavzeviifor wine deacidification

(2014) S.M. del Mónaco et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antimicrobial activity ofMetschnikowia pulcherrimaon wine yeasts

(2014) L. Oro et al.   JOURNAL OF APPLIED MICROBIOLOGY

Unravelling the Diversity of Grapevine Microbiome

(2014) Cátia Pinto et al.   PLoS One

Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains

(2014) Lucia Oro et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

(2014) Michela Azzolini et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Yeasts associated with plums and their potential for controlling brown rot after harvest

(2014) Wojciech J. Janisiewicz et al.   YEAST

Insights into the Dekkera bruxellensis Genomic Landscape: Comparative Genomics Reveals Variations in Ploidy and Nutrient Utilisation Potential amongst Wine Isolates

(2014) Anthony R. Borneman et al.   PLoS Genetics

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

(2013) A. Contreras et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

De-novo assembly and characterization of the transcriptome of Metschnikowia fructicola reveals differences in gene expression following interaction with Penicillium digitatum and grapefruit peel

(2013) Vera Hershkovitz et al.   BMC GENOMICS

Integrated control of brown rot blossom blight by combining approved chemical control options with Aureobasidium pullulans in organic cherry production

(2013) Imre J. Holb et al.   CROP PROTECTION

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

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

Production of spirits from dry apple pomace and selected yeasts

(2013) Roberto Rodríguez Madrera et al.   FOOD AND BIOPRODUCTS PROCESSING

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

(2013) K. Medina et al.   FOOD CHEMISTRY

Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids

(2013) Igor Magalhães da Veiga Moreira et al.   FOOD RESEARCH INTERNATIONAL

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

(2013) Michael Crafack et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

(2013) Maria J. Andrade et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection of Phytase Producing Yeast Strains for Improved Mineral Mobilization and Dephytinization of Chickpea Flour

(2013) A. Pable et al.   JOURNAL OF FOOD BIOCHEMISTRY

Monitoring Seasonal Changes in Winery-Resident Microbiota

(2013) Nicholas A. Bokulich et al.   PLoS One

PNAS Plus: From the Cover: Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

(2013) N. A. Bokulich et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation

(2013) L. Amaya-Delgado et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Saccharomyces bacillaris is not a synonym of Candida stellata: reinstatement as Starmerella bacillaris comb. nov.

(2012) F. L. Duarte et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

(2012) Kalliopi Rantsiou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans

(2012) Milla A. Baffi et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Draft Genome Sequence of Salt-Tolerant Yeast Debaryomyces hansenii var. hansenii MTCC 234

(2012) Shailesh Kumar et al.   EUKARYOTIC CELL

Genome Sequence of the Oleaginous Red Yeast Rhodosporidium toruloides MTCC 457

(2012) Shailesh Kumar et al.   EUKARYOTIC CELL

Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)

(2012) Gustavo Cordero-Bueso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties

(2012) Jure Piškur et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

(2012) Thin Thin Wah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lachancea lanzarotensis sp. nov., an ascomycetous yeast isolated from grapes and wine fermentation in Lanzarote, Canary Islands

(2012) S. S. Gonzalez et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Influence of Fermentation with Hanseniaspora sp. Yeast on the Volatile Profile of Fermented Apple

(2012) Giovana de Arruda Moura Pietrowski et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

(2012) Chris D. Curtin et al.   PLoS One

Biocontrol of apple postharvest decay by Aureobasidium pullulans

(2012) Marta Mari et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

A new strain of Metschnikowia fructicola for postharvest control of Penicillium expansum and patulin accumulation on four cultivars of apple

(2012) Davide Spadaro et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Debaryomyces hanseniistrains differ in their production of flavor compounds in a cheese-surface model

(2012) Klaus Gori et al.   MicrobiologyOpen

Oily yeasts as oleaginous cell factories

(2011) Jose Manuel Ageitos et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Postharvest biocontrol of Monilinia laxa, Monilinia fructicola and Monilinia fructigena on stone fruit by two Aureobasidium pullulans strains

(2011) Marta Mari et al.   BIOLOGICAL CONTROL

Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand

(2011) Velimir Gayevskiy et al.   ISME Journal

Fermentation of lignocellulosic hydrolysate by the alternative industrial ethanol yeast Dekkera bruxellensis

(2011) J. Blomqvist et al.   LETTERS IN APPLIED MICROBIOLOGY

Recent advances on the use of natural and safe alternatives to conventional methods to control postharvest gray mold of table grapes

(2011) Gianfranco Romanazzi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Evolutionary erosion of yeast sex chromosomes by mating-type switching accidents

(2011) J. L. Gordon et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

(2011) A. Capece et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Whole-Genome Comparison Reveals Novel Genetic Elements That Characterize the Genome of Industrial Strains of Saccharomyces cerevisiae

(2011) Anthony R. Borneman et al.   PLoS Genetics

Control of gray mold of grape by Hanseniaspora uvarum and its effects on postharvest quality parameters

(2010) Huimin M. Liu et al.   ANNALS OF MICROBIOLOGY

Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time

(2010) E. Ocón et al.   FOOD MICROBIOLOGY

Modeling of pullulan fermentation by using a color variant strain of Aureobasidium pullulans

(2010) Kuan-Chen Cheng et al.   JOURNAL OF FOOD ENGINEERING

Dekkera/Brettanomyces yeasts for ethanol production from renewable sources under oxygen-limited and low-pH conditions

(2010) Silvia Galafassi et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds

(2009) C. VARELA et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Biological control of postharvest diseases of fruits and vegetables by microbial antagonists: A review

(2009) R.R. Sharma et al.   BIOLOGICAL CONTROL

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

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

Comparative genomics of protoploid Saccharomycetaceae

(2009) et al.   GENOME RESEARCH

Eukaryote-to-eukaryote gene transfer events revealed by the genome sequence of the wine yeast Saccharomyces cerevisiae EC1118

(2009) M. Novo et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Detection and Identification of Wild Yeast Contaminants of the Industrial Fuel Ethanol Fermentation Process

(2008) A. C. M. Basílio et al.   CURRENT MICROBIOLOGY

Saccharomyces kluyverias a model organism to study pyrimidine degradation

(2008) Halfdan Beck et al.   FEMS YEAST RESEARCH

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH

Development of host and vector for high-efficiency transformation and gene disruption inDebaryomyces hansenii

(2008) Anupriya Minhas et al.   FEMS YEAST RESEARCH

Improved gene disruption method forTorulaspora delbrueckii

(2008) Andreia Pacheco et al.   FEMS YEAST RESEARCH

Phenol degradation by Aureobasidium pullulans FE13 isolated from industrial effluents

(2008) Vera Lúcia dos Santos et al.   JOURNAL OF HAZARDOUS MATERIALS

Carotenoids from Rhodotorula and Phaffia: yeasts of biotechnological importance

(2008) Ginka I. Frengova et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Strains ofAureobasidium pullulansCan Lower Ochratoxin A Contamination in Wine Grapes

(2008) D. V. de Felice et al.   PHYTOPATHOLOGY

Screening and identification of epiphytic yeasts with potential for biological control of green mold of citrus fruits

(2008) Naima Taqarort et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Physiological characterization of non-Saccharomyces yeasts from agro-industrial and environmental origins with possible probiotic function

(2008) Fabiana C. P. Tiago et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts

(2007) Nele Vanbeneden et al.   FOOD CHEMISTRY