Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques

Ethanol Production and Maximum Cell Growth Are Highly Correlated with Membrane Lipid Composition during Fermentation as Determined by Lipidomic Analysis of 22 Saccharomyces cerevisiae Strains

(2012) Clark M. Henderson et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A higher spirit: avoiding yeast suicide during alcoholic fermentation

(2012) D Carmona-Gutierrez et al.   CELL DEATH AND DIFFERENTIATION

Wine and Health: A Review

(2011) Jacquelyn M. Guilford et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits

(2011) Yeon-Ju Lee et al.   MYCOBIOLOGY

Mechanisms of ethanol tolerance in Saccharomyces cerevisiae

(2010) Menggen Ma et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

Tolerance and stress response to ethanol in the yeast Saccharomyces cerevisiae

(2009) Junmei Ding et al.   APPLIED MICROBIOLOGY AND 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