189 related articles for article (PubMed ID: 18576949)
1. Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis.
Tchobanov I; Gal L; Guilloux-Benatier M; Remize F; Nardi T; Guzzo J; Serpaggi V; Alexandre H
FEMS Microbiol Lett; 2008 Jul; 284(2):213-7. PubMed ID: 18576949
[TBL] [Abstract][Full Text] [Related]
2. Purification and characterization of a p-coumarate decarboxylase and a vinylphenol reductase from Brettanomyces bruxellensis.
Godoy L; Martínez C; Carrasco N; Ganga MA
Int J Food Microbiol; 2008 Sep; 127(1-2):6-11. PubMed ID: 18571756
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Identification of a second PAD1 in Brettanomyces bruxellensis LAMAP2480.
González C; Godoy L; Ganga MA
Antonie Van Leeuwenhoek; 2017 Feb; 110(2):291-296. PubMed ID: 27771809
[TBL] [Abstract][Full Text] [Related]
5. Study of the coumarate decarboxylase and vinylphenol reductase activities of Dekkera bruxellensis (anamorph Brettanomyces bruxellensis) isolates.
Godoy L; Garrido D; Martínez C; Saavedra J; Combina M; Ganga MA
Lett Appl Microbiol; 2009 Apr; 48(4):452-7. PubMed ID: 19187489
[TBL] [Abstract][Full Text] [Related]
6. Ethylphenol Formation by Lactobacillus plantarum: Identification of the Enzyme Involved in the Reduction of Vinylphenols.
Santamaría L; Reverón I; de Felipe FL; de Las Rivas B; Muñoz R
Appl Environ Microbiol; 2018 Sep; 84(17):. PubMed ID: 29934329
[TBL] [Abstract][Full Text] [Related]
7. Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions.
Sturm ME; Assof M; Fanzone M; Martinez C; Ganga MA; Jofré V; Ramirez ML; Combina M
Int J Food Microbiol; 2015 Aug; 206():51-5. PubMed ID: 25955288
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Purification and characterization of acetophenone reductase with excellent enantioselectivity from Geotrichum candidum NBRC 4597.
Nakata Y; Fukae T; Kanamori R; Kanamaru S; Matsuda T
Appl Microbiol Biotechnol; 2010 Mar; 86(2):625-31. PubMed ID: 19908037
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts.
Benito S; Palomero F; Morata A; Uthurry C; Suárez-Lepe JA
Int J Food Microbiol; 2009 Jun; 132(2-3):145-52. PubMed ID: 19439384
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis.
Santos A; Navascués E; Bravo E; Marquina D
Int J Food Microbiol; 2011 Jan; 145(1):147-54. PubMed ID: 21195497
[TBL] [Abstract][Full Text] [Related]
17. Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression.
Nardi T; Remize F; Alexandre H
Appl Microbiol Biotechnol; 2010 Oct; 88(4):925-37. PubMed ID: 20730535
[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. 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]
20. Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast.
Harris V; Ford CM; Jiranek V; Grbin PR
Appl Microbiol Biotechnol; 2009 Jan; 81(6):1117-27. PubMed ID: 18839169
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
