192 related articles for article (PubMed ID: 21812795)
1. Comparison of media formulations used to selectively cultivate Dekkera/Brettanomyces.
Morneau AD; Zuehlke JM; Edwards CG
Lett Appl Microbiol; 2011 Oct; 53(4):460-5. PubMed ID: 21812795
[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. 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. 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]
5. 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]
6. 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]
7. Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains.
Branco P; Sabir F; Diniz M; Carvalho L; Albergaria H; Prista C
Appl Microbiol Biotechnol; 2019 Apr; 103(7):3073-3083. PubMed ID: 30734124
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Genotype-dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates.
Curtin C; Kennedy E; Henschke PA
Lett Appl Microbiol; 2012 Jul; 55(1):56-61. PubMed ID: 22537453
[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. Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces.
Rodrigues N; Gonçalves G; Pereira-da-Silva S; Malfeito-Ferreira M; Loureiro V
J Appl Microbiol; 2001 Apr; 90(4):588-99. PubMed ID: 11309071
[TBL] [Abstract][Full Text] [Related]
13. Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine.
Dimopoulou M; Hatzikamari M; Masneuf-Pomarede I; Albertin W
Food Microbiol; 2019 Apr; 78():155-163. PubMed ID: 30497597
[TBL] [Abstract][Full Text] [Related]
14. Novel antimicrobial peptides produced by Candida intermedia LAMAP1790 active against the wine-spoilage yeast Brettanomyces bruxellensis.
Peña R; Ganga MA
Antonie Van Leeuwenhoek; 2019 Feb; 112(2):297-304. PubMed ID: 30187229
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. Comparison of culture media for the recovery of airborne yeast in wineries.
Ocón E; Garijo P; Santamaría P; López R; Olarte C; Gutiérrez AR; Sanz S
Lett Appl Microbiol; 2013 Sep; 57(3):241-8. PubMed ID: 23682705
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
