Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature

Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains

(2010) Isabelle Masneuf-Pomarède et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature

(2009) Marian Redón et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid

(2009) F. Noé Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Natural Populations of Saccharomyces kudriavzevii in Portugal Are Associated with Oak Bark and Are Sympatric with S. cerevisiae and S. paradoxus

(2008) J. P. Sampaio et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

QUANTIFYING THE COMPLEXITIES OFSACCHAROMYCES CEREVISIAE'S ECOSYSTEM ENGINEERING VIA FERMENTATION

(2008) Matthew R. Goddard   ECOLOGY

Proteomic evolution of a wine yeast during the first hours of fermentation

(2008) Zoel Salvadó et al.   FEMS YEAST RESEARCH

Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii

(2008) Helmut Gangl et al.   New Biotechnology

Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity

(2007) Ilaria Mannazzu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

(2007) Gemma Beltran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY