A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production

Genetic variation and expression changes associated with molybdate resistance from a glutathione producing wine strain of Saccharomyces cerevisiae

(2017) Francesco Mezzetti et al.   PLoS One

Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking

(2016) Alexandra Verspohl et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Enhanced glutathione production by evolutionary engineering ofSaccharomyces cerevisiaestrains

(2015) Anett Patzschke et al.   Biotechnology Journal

Improved wine yeasts by direct mating and selection under stressful fermentative conditions

(2015) Tommaso Bonciani et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Enhanced glutathione production by evolutionary engineering ofSaccharomyces cerevisiaestrains

(2015) Anett Patzschke et al.   Biotechnology Journal

Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

(2014) Mirko Gobbi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

EvolvedSaccharomyces cerevisiaewine strains with enhanced glutathione production obtained by an evolution-based strategy

(2014) Francesco Mezzetti et al.   FEMS YEAST RESEARCH

Recent advances in the evolutionary engineering of industrial biocatalysts

(2014) James D. Winkler et al.   GENOMICS

Adaptive laboratory evolution – principles and applications for biotechnology

(2013) Martin Dragosits et al.   Microbial Cell Factories

Identification of novel causative genes determining the complex trait of high ethanol tolerance in yeast using pooled-segregant whole-genome sequence analysis

(2012) S. Swinnen et al.   GENOME RESEARCH

Role of Glutathione in Winemaking: A Review

(2012) Engela C. Kritzinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolutionary engineering of Saccharomyces cerevisiae for improved industrially important properties

(2011) Z. Petek Çakar et al.   FEMS YEAST RESEARCH

Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

(2011) Z. Salvadó et al.   FOOD MICROBIOLOGY

Antioxidant Action of Glutathione and the Ascorbic Acid/Glutathione Pair in a Model White Wine

(2011) Francesca Sonni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System

(2011) Francesca Sonni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway

(2011) L. De Vero et al.   LETTERS IN APPLIED MICROBIOLOGY

Deciphering the Molecular Basis of Wine Yeast Fermentation Traits Using a Combined Genetic and Genomic Approach

(2011) Chloé Ambroset et al.   G3-Genes Genomes Genetics

Determination of Reduced Cysteine in Oenological Cell Wall Fractions ofSaccharomyces cerevisiae

(2010) Antonio Tirelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Partial sequencing of the β-glucosidase-encoding gene of yeast strains isolated from musts and wines

(2009) Paola Quatrini et al.   ANNALS OF MICROBIOLOGY