BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

380 related articles for article (PubMed ID: 18194246)

  • 1. Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine.
    Romano A; Perello MC; de Revel G; Lonvaud-Funel A
    J Appl Microbiol; 2008 Jun; 104(6):1577-85. PubMed ID: 18194246
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production.
    Oelofse A; Lonvaud-Funel A; du Toit M
    Food Microbiol; 2009 Jun; 26(4):377-85. PubMed ID: 19376458
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking.
    Renouf V; Falcou M; Miot-Sertier C; Perello MC; De Revel G; Lonvaud-Funel A
    J Appl Microbiol; 2006 Jun; 100(6):1208-19. PubMed ID: 16696668
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Development of a molecular method for the typing of Brettanomyces bruxellensis (Dekkera bruxellensis) at the strain level.
    Miot-Sertier C; Lonvaud-Funel A
    J Appl Microbiol; 2007 Feb; 102(2):555-62. PubMed ID: 17241362
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine.
    Barata A; Pagliara D; Piccininno T; Tarantino F; Ciardulli W; Malfeito-Ferreira M; Loureiro V
    FEMS Yeast Res; 2008 Nov; 8(7):1097-102. PubMed ID: 18637043
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Brettanomyces bruxellensis yeasts: impact on wine and winemaking.
    Agnolucci M; Tirelli A; Cocolin L; Toffanin A
    World J Microbiol Biotechnol; 2017 Sep; 33(10):180. PubMed ID: 28936776
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis.
    Agnolucci M; Rea F; Sbrana C; Cristani C; Fracassetti D; Tirelli A; Nuti M
    Int J Food Microbiol; 2010 Sep; 143(1-2):76-80. PubMed ID: 20705352
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis.
    Sáez JS; Lopes CA; Kirs VC; Sangorrín MP
    Lett Appl Microbiol; 2010 Aug; 51(2):170-6. PubMed ID: 20565575
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines.
    Nunes de Lima A; Magalhães R; Campos FM; Couto JA
    Food Microbiol; 2021 Feb; 93():103617. PubMed ID: 32912588
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles.
    Coulon J; Perello MC; Lonvaud-Funel A; de Revel G; Renouf V
    J Appl Microbiol; 2010 Apr; 108(4):1450-8. PubMed ID: 19840180
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Detection of Brettanomyces spp. in red wines using real-time PCR.
    Tofalo R; Schirone M; Corsetti A; Suzzi G
    J Food Sci; 2012 Sep; 77(9):M545-9. PubMed ID: 22908955
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.
    Berbegal C; Spano G; Fragasso M; Grieco F; Russo P; Capozzi V
    Appl Microbiol Biotechnol; 2018 Jan; 102(2):569-576. PubMed ID: 29189899
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide.
    Barata A; Caldeira J; Botelheiro R; Pagliara D; Malfeito-Ferreira M; Loureiro V
    Int J Food Microbiol; 2008 Jan; 121(2):201-7. PubMed ID: 18077036
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.