Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation

The quest for lower alcoholic wines

(2017) Antonio Caballero et al.   Microbial Biotechnology

Starmerella bacillaris in winemaking: opportunities and risks

(2017) Vasileios Englezos et al.   Current Opinion in Food Science

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

(2016) Vasileios Englezos et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

(2016) Wilson J. Lemos et al.   Frontiers in Microbiology

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

(2016) Beatriz Padilla et al.   Frontiers in Microbiology

Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae

(2015) Audrey Bloem et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Yeast interactions in multi-starter wine fermentation

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

Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions

(2014) Valentin Tilloy et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

(2014) Stéphanie Rollero et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Monitoring of Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris (synonym Candida zemplinina) populations during alcoholic fermentation by fluorescence in situ hybridization

(2014) Chunxiao Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations

(2013) T. Clement et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

(2012) Lucie Crépin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source

(2012) Ruben Martínez-Moreno et al.   FEMS YEAST RESEARCH

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

(2012) José Manuel Álvarez-Pérez et al.   FOOD CHEMISTRY

Nutritional Control of Growth and Development in Yeast

(2012) J. R. Broach   GENETICS

A ‘fragile cell’ sub-population revealed during cytometric assessment ofSaccharomyces cerevisiaeviability in lipid-limited alcoholic fermentation

(2012) P. Delobel et al.   LETTERS IN APPLIED MICROBIOLOGY

A constraint-based model analysis of the metabolic consequences of increased NADPH oxidation in Saccharomyces cerevisiae

(2012) Magalie Celton et al.   METABOLIC ENGINEERING

Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway

(2011) Axelle Cadière et al.   METABOLIC ENGINEERING

Phenotypic Landscape of Saccharomyces cerevisiae during Wine Fermentation: Evidence for Origin-Dependent Metabolic Traits

(2011) Carole Camarasa et al.   PLoS One

Climate change associated effects on grape and wine quality and production

(2010) Ramón Mira de Orduña   FOOD RESEARCH INTERNATIONAL

Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

(2010) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods

(2008) Rosalinda Urso et al.   FEMS YEAST RESEARCH

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH