Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces

(2012) Virginie Serpaggi et al.   FOOD MICROBIOLOGY

Specific identification and quantification of the spoilage microorganism Brettanomyces in wine by flow cytometry: A useful tool for winemakers

(2010) Virginie Serpaggi et al.   CYTOMETRY PART A

Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis

(2010) Monica Agnolucci et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A sulphite-inducible form of the sulphite efflux gene SSU1 in a Saccharomyces cerevisiae wine yeast

(2010) T. Nardi et al.   MICROBIOLOGY-SGM

Complex Nature of the Genome in a Wine Spoilage Yeast,Dekkera bruxellensis

(2009) Linda Hellborg et al.   EUKARYOTIC CELL

Population genomics of domestic and wild yeasts

(2009) Gianni Liti et al.   NATURE

Genome-wide transcriptional responses to sulfite in Saccharomyces cerevisiae

(2008) Hoon Park et al.   JOURNAL OF MICROBIOLOGY

Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide

(2007) A. Barata et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY