Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking
Published 2014 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking
Authors
Keywords
Killer toxin, Autochthonous starter culture, Regional wine
Journal
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
Volume 106, Issue 5, Pages 865-878
Publisher
Springer Nature
Online
2014-08-21
DOI
10.1007/s10482-014-0256-7
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation
- (2013) Benedetta Perrone et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Psychrophilic yeasts from worldwide glacial habitats: diversity, adaptation strategies and biotechnological potential
- (2012) Pietro Buzzini et al. FEMS MICROBIOLOGY ECOLOGY
- Exoglucanase-encoding genes from threeWickerhamomyces anomaluskiller strains isolated from olive brine
- (2012) Serena Muccilli et al. YEAST
- A New WineSaccharomyces cerevisiaeKiller Toxin (Klus), Encoded by a Double-Stranded RNA Virus, with Broad Antifungal Activity Is Evolutionarily Related to a Chromosomal Host Gene
- (2011) Nieves Rodríguez-Cousiño et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Characterization, Ecological Distribution, and Population Dynamics of Saccharomyces Sensu Stricto Killer Yeasts in the Spontaneous Grape Must Fermentations of Southwestern Spain
- (2011) Matilde Maqueda et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Production, purification, and characterization of a novel killer toxin from Kluyveromyces siamensis against a pathogenic yeast in crab
- (2011) Muhammad Aslam Buzdar et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Peptide derived from anti-idiotypic single-chain antibody is a potent antifungal agent compared to its parent fungicide HM-1 killer toxin peptide
- (2011) M. Enamul Kabir et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking
- (2011) Miguel Fernández de Ullivarri et al. BIOTECHNOLOGY LETTERS
- Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina
- (2011) Lucía M. Mendoza et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- Wine flavor and aroma
- (2011) Gustav Styger et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- Inhibition of bacteria contaminating alcoholic fermentations by killer yeasts
- (2010) Maria Cristina Meneghin et al. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
- Production of a novel and cold-active killer toxin by Mrakia frigida 2E00797 isolated from sea sediment in Antarctica
- (2010) Ming-Xia Hua et al. EXTREMOPHILES
- Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis
- (2010) Antonio Santos et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Acrolein in Wine: Importance of 3-Hydroxypropionaldehyde and Derivatives in Production and Detection
- (2010) Rolene Bauer et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Sugar−Glycerol Cofermentations by Lactobacillus hilgardii Isolated from Wine
- (2009) Sergio E. Pasteris et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains
- (2009) Catarina Barbosa et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis
- (2009) A. Santos et al. MICROBIOLOGY-SGM
- Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation
- (2008) Marina Bely et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started