Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space

Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)

(2016) Zuzana Godálová et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine

(2016) Mariana Tristezza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

BioMaS: a modular pipeline for Bioinformatic analysis of Metagenomic AmpliconS

(2015) Bruno Fosso et al.   BMC BIOINFORMATICS

Metagenomic insights into the dynamics of microbial communities in food

(2015) Gilles Kergourlay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Autochthonous starter cultures and indigenous grape variety for regional wine production

(2015) C. Garofalo et al.   JOURNAL OF APPLIED MICROBIOLOGY

Microbial terroir and food innovation: The case of yeast biodiversity in wine

(2015) Vittorio Capozzi et al.   MICROBIOLOGICAL RESEARCH

Insights into the bacterial community and its temporal succession during the fermentation of wine grapes

(2015) Hailan Piao et al.   Frontiers in Microbiology

Wine fermentation microbiome: a landscape from different Portuguese wine appellations

(2015) Cátia Pinto et al.   Frontiers in Microbiology

The influence of invasive jellyfish blooms on the aquatic microbiome in a coastal lagoon (Varano, SE Italy) detected by an Illumina-based deep sequencing strategy

(2014) Caterina Manzari et al.   BIOLOGICAL INVASIONS

Pyrosequencing reveals regional differences in fruit-associated fungal communities

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

Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines

(2014) Maria Tufariello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Omics approaches in food safety: fulfilling the promise?

(2014) Teresa M. Bergholz et al.   TRENDS IN MICROBIOLOGY

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

(2013) Małgorzata Lasik   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

(2013) Mariana Tristezza et al.   FOOD MICROBIOLOGY

Accurate and universal delineation of prokaryotic species

(2013) Daniel R Mende et al.   NATURE METHODS

Monitoring Seasonal Changes in Winery-Resident Microbiota

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

phyloseq: An R Package for Reproducible Interactive Analysis and Graphics of Microbiome Census Data

(2013) Paul J. McMurdie 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

Halomonas cibimaris sp. nov., isolated from jeotgal, a traditional Korean fermented seafood

(2012) Sang Hyeon Jeong et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

New Insights into the Ecological Interaction Between Grape Berry Microorganisms and Drosophila Flies During the Development of Sour Rot

(2012) André Barata et al.   MICROBIAL ECOLOGY

Fast gapped-read alignment with Bowtie 2

(2012) Ben Langmead et al.   NATURE METHODS

Evaluation of Methods for the Extraction and Purification of DNA from the Human Microbiome

(2012) Sanqing Yuan et al.   PLoS One

The Vineyard Yeast Microbiome, a Mixed Model Microbial Map

(2012) Mathabatha Evodia Setati et al.   PLoS One

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE)

(2010) Patricia Ruiz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

(2010) Maret du Toit et al.   Food and Bioprocess Technology

Technological properties ofOenococcus oenistrains isolated from typical southern Italian wines

(2010) V. Capozzi et al.   LETTERS IN APPLIED MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Differential expression analysis for sequence count data

(2010) Simon Anders et al.   GENOME BIOLOGY

Metagenomics: Concept, methodology, ecological inference and recent advances

(2009) Jagtar Singh et al.   Biotechnology Journal

Phenolic Content and Antioxidant Activity ofPrimitivoWine: Comparison among Winemaking Technologies

(2009) A. Baiano et al.   JOURNAL OF FOOD SCIENCE

Microbial community structure and its functional implications

(2009) Jed A. Fuhrman   NATURE

Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine

(2008) H. Tessonnière et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Ribosomal Database Project: improved alignments and new tools for rRNA analysis

(2008) J. R. Cole et al.   NUCLEIC ACIDS RESEARCH