Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking

Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation

(2013) Benedetta Perrone et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Psychrophilic yeasts from worldwide glacial habitats: diversity, adaptation strategies and biotechnological potential

(2012) Pietro Buzzini et al.   FEMS MICROBIOLOGY ECOLOGY

Exoglucanase-encoding genes from threeWickerhamomyces anomaluskiller strains isolated from olive brine

(2012) Serena Muccilli et al.   YEAST

A New WineSaccharomyces cerevisiaeKiller Toxin (Klus), Encoded by a Double-Stranded RNA Virus, with Broad Antifungal Activity Is Evolutionarily Related to a Chromosomal Host Gene

(2011) Nieves Rodríguez-Cousiño et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterization, Ecological Distribution, and Population Dynamics of Saccharomyces Sensu Stricto Killer Yeasts in the Spontaneous Grape Must Fermentations of Southwestern Spain

(2011) Matilde Maqueda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Production, purification, and characterization of a novel killer toxin from Kluyveromyces siamensis against a pathogenic yeast in crab

(2011) Muhammad Aslam Buzdar et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Peptide derived from anti-idiotypic single-chain antibody is a potent antifungal agent compared to its parent fungicide HM-1 killer toxin peptide

(2011) M. Enamul Kabir et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking

(2011) Miguel Fernández de Ullivarri et al.   BIOTECHNOLOGY LETTERS

Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina

(2011) Lucía M. Mendoza et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Wine flavor and aroma

(2011) Gustav Styger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Inhibition of bacteria contaminating alcoholic fermentations by killer yeasts

(2010) Maria Cristina Meneghin et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Production of a novel and cold-active killer toxin by Mrakia frigida 2E00797 isolated from sea sediment in Antarctica

(2010) Ming-Xia Hua et al.   EXTREMOPHILES

Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis

(2010) Antonio Santos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Acrolein in Wine: Importance of 3-Hydroxypropionaldehyde and Derivatives in Production and Detection

(2010) Rolene Bauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sugar−Glycerol Cofermentations by Lactobacillus hilgardii Isolated from Wine

(2009) Sergio E. Pasteris et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

(2009) Catarina Barbosa et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis

(2009) A. Santos et al.   MICROBIOLOGY-SGM

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

(2008) Marina Bely et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY