329 related articles for article (PubMed ID: 15336427)
1. Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts.
Comitini F; De Ingeniis J; Pepe L; Mannazzu I; Ciani M
FEMS Microbiol Lett; 2004 Sep; 238(1):235-40. PubMed ID: 15336427
[TBL] [Abstract][Full Text] [Related]
2. Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must.
Comitini F; Ciani M
FEMS Microbiol Lett; 2011 Mar; 316(1):77-82. PubMed ID: 21204930
[TBL] [Abstract][Full Text] [Related]
3. Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces spp.
Mehlomakulu NN; Setati ME; Divol B
Int J Food Microbiol; 2014 Oct; 188():83-91. PubMed ID: 25087208
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide.
Oro L; Ciani M; Bizzaro D; Comitini F
J Appl Microbiol; 2016 Jul; 121(1):207-14. PubMed ID: 26939714
[TBL] [Abstract][Full Text] [Related]
5. Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.
Couto JA; Neves F; Campos F; Hogg T
Int J Food Microbiol; 2005 Oct; 104(3):337-44. PubMed ID: 15996781
[TBL] [Abstract][Full Text] [Related]
6. In vitro antimycotic activity of a Williopsis saturnus killer protein against food spoilage yeasts.
Goretti M; Turchetti B; Buratta M; Branda E; Corazzi L; Vaughan-Martini A; Buzzini P
Int J Food Microbiol; 2009 May; 131(2-3):178-82. PubMed ID: 19269052
[TBL] [Abstract][Full Text] [Related]
7. Antimicrobial action of synthetic peptides towards wine spoilage yeasts.
Enrique M; Marcos JF; Yuste M; Martínez M; Vallés S; Manzanares P
Int J Food Microbiol; 2007 Sep; 118(3):318-25. PubMed ID: 17822793
[TBL] [Abstract][Full Text] [Related]
8. Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides.
Enrique M; Marcos JF; Yuste M; Martínez M; Vallés S; Manzanares P
Int J Food Microbiol; 2008 Oct; 127(3):229-34. PubMed ID: 18706729
[TBL] [Abstract][Full Text] [Related]
9. Pichia anomala DBVPG 3003 secretes a ubiquitin-like protein that has antimicrobial activity.
De Ingeniis J; Raffaelli N; Ciani M; Mannazzu I
Appl Environ Microbiol; 2009 Feb; 75(4):1129-34. PubMed ID: 19114528
[TBL] [Abstract][Full Text] [Related]
10. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.
Hernández A; Martín A; Córdoba MG; Benito MJ; Aranda E; Pérez-Nevado F
Int J Food Microbiol; 2008 Jan; 121(2):178-88. PubMed ID: 18077043
[TBL] [Abstract][Full Text] [Related]
11. Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media.
Harris V; Ford CM; Jiranek V; Grbin PR
Appl Microbiol Biotechnol; 2008 Apr; 78(6):997-1006. PubMed ID: 18322682
[TBL] [Abstract][Full Text] [Related]
12. The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine.
du Toit WJ; Pretorius IS; Lonvaud-Funel A
J Appl Microbiol; 2005; 98(4):862-71. PubMed ID: 15752332
[TBL] [Abstract][Full Text] [Related]
13. Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making.
Benito S; Palomero F; Morata A; Calderón F; Suárez-Lepe JA
J Food Sci; 2009; 74(1):M15-22. PubMed ID: 19200101
[TBL] [Abstract][Full Text] [Related]
14. beta-Glucanases as a tool for the control of wine spoilage yeasts.
Enrique M; Ibáñez A; Marcos JF; Yuste M; Martínez M; Vallés S; Manzanares P
J Food Sci; 2010; 75(1):M41-5. PubMed ID: 20492184
[TBL] [Abstract][Full Text] [Related]
15. Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries.
Renouf V; Lonvaud-Funel A
Microbiol Res; 2007; 162(2):154-67. PubMed ID: 16595174
[TBL] [Abstract][Full Text] [Related]
16. Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.
Jensen SL; Umiker NL; Arneborg N; Edwards CG
Food Microbiol; 2009 Dec; 26(8):915-21. PubMed ID: 19835781
[TBL] [Abstract][Full Text] [Related]
17. The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.
Piškur J; Ling Z; Marcet-Houben M; Ishchuk OP; Aerts A; LaButti K; Copeland A; Lindquist E; Barry K; Compagno C; Bisson L; Grigoriev IV; Gabaldón T; Phister T
Int J Food Microbiol; 2012 Jul; 157(2):202-9. PubMed ID: 22663979
[TBL] [Abstract][Full Text] [Related]
18. Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates.
Lopes CA; Jofré V; Sangorrín MP
Rev Argent Microbiol; 2009; 41(3):177-84. PubMed ID: 19831317
[TBL] [Abstract][Full Text] [Related]
19. Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.
Vigentini I; Romano A; Compagno C; Merico A; Molinari F; Tirelli A; Foschino R; Volonterio G
FEMS Yeast Res; 2008 Nov; 8(7):1087-96. PubMed ID: 18565109
[TBL] [Abstract][Full Text] [Related]
20. Detection and identification of Brettanomyces/Dekkera sp. yeasts with a loop-mediated isothermal amplification method.
Hayashi N; Arai R; Tada S; Taguchi H; Ogawa Y
Food Microbiol; 2007; 24(7-8):778-85. PubMed ID: 17613376
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
