Novel antimicrobial peptides produced by Candida intermedia LAMAP1790 active against the wine-spoilage yeast Brettanomyces bruxellensis

Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

(2018) Marta Avramova et al.   Scientific Reports

Candida pyralidaekiller toxin disrupts the cell wall ofBrettanomyces bruxellensisin red grape juice

(2017) N.N. Mehlomakulu et al.   JOURNAL OF APPLIED MICROBIOLOGY

Genomics Perspectives on Metabolism, Survival Strategies, and Biotechnological Applications of Brettanomyces bruxellensis LAMAP2480

(2017) Liliana Godoy et al.   JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY

Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms

(2017) Andrea Acuña-Fontecilla et al.   CyTA-Journal of Food

Antimicrobial properties and death-inducing mechanisms of saccharomycin, a biocide secreted by Saccharomyces cerevisiae

(2016) Patrícia Branco et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Antimicrobial peptides

(2016) Ling-juan Zhang et al.   CURRENT BIOLOGY

Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

(2016) Lucía González-Arenzana et al.   FOOD CONTROL

Comparative transcriptome assembly and genome-guided profiling for Brettanomyces bruxellensis LAMAP2480 during p-coumaric acid stress

(2016) Liliana Godoy et al.   Scientific Reports

Comparison of the behaviour of Brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines

(2015) P. Coronado et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Antimicrobial peptides (AMPs) produced by Saccharomyces cerevisiae induce alterations in the intracellular pH, membrane permeability and culturability of Hanseniaspora guilliermondii cells

(2015) Patrícia Branco et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Heat inactivation of wine spoilage yeastDekkera bruxellensisby hot water treatment

(2015) V. Fabrizio et al.   LETTERS IN APPLIED MICROBIOLOGY

Draft genome sequence and transcriptome analysis of the wine spoilage yeastDekkera bruxellensisLAMAP2480 provides insights into genetic diversity, metabolism and survival

(2014) Jorge Valdes et al.   FEMS MICROBIOLOGY LETTERS

Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces spp.

(2014) Ngwekazi N. Mehlomakulu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions

(2013) Patrícia Branco et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Assessment of theBrettanomyces bruxellensismetabolome during sulphur dioxide exposure

(2013) Ileana Vigentini et al.   FEMS YEAST RESEARCH

The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties

(2012) Jure Piškur et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

(2012) Chris D. Curtin et al.   PLoS One

Trait Variation in Yeast Is Defined by Population History

(2011) Jonas Warringer et al.   PLoS Genetics

Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains

(2009) Helena Albergaria et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

(2009) Linda Hellborg et al.   EUKARYOTIC CELL

Pulsed electric fields inactivation of wine spoilage yeast and bacteria

(2009) E. Puértolas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Population genomics of domestic and wild yeasts

(2009) Gianni Liti et al.   NATURE

Control of cell selectivity of antimicrobial peptides

(2008) Katsumi Matsuzaki   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES