130 related articles for article (PubMed ID: 23311591)
1. Molecular and physiological comparison of spoilage wine yeasts.
Sangorrín MP; García V; Lopes CA; Sáez JS; Martínez C; Ganga MA
J Appl Microbiol; 2013 Apr; 114(4):1066-74. PubMed ID: 23311591
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
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. Volatile phenols are produced by strains of Dekkera bruxellensis under Brazilian fuel ethanol industry-like conditions.
Silva LFL; Réco AS; Peña R; Ganga MA; Ceccato-Antonini SR
FEMS Microbiol Lett; 2018 Nov; 365(21):. PubMed ID: 30239698
[TBL] [Abstract][Full Text] [Related]
7. Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources.
Martorell P; Barata A; Malfeito-Ferreira M; Fernández-Espinar MT; Loureiro V; Querol A
Int J Food Microbiol; 2006 Jan; 106(1):79-84. PubMed ID: 16229917
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.
Curtin CD; Langhans G; Henschke PA; Grbin PR
Food Microbiol; 2013 Dec; 36(2):241-7. PubMed ID: 24010603
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae.
Romano D; Valdetara F; Zambelli P; Galafassi S; De Vitis V; Molinari F; Compagno C; Foschino R; Vigentini I
Food Microbiol; 2017 May; 63():92-100. PubMed ID: 28040186
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases.
Morata A; Vejarano R; Ridolfi G; Benito S; Palomero F; Uthurry C; Tesfaye W; González C; Suárez-Lepe JA
Enzyme Microb Technol; 2013 Feb; 52(2):99-104. PubMed ID: 23273278
[TBL] [Abstract][Full Text] [Related]
17. Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles.
Vigentini I; De Lorenzis G; Picozzi C; Imazio S; Merico A; Galafassi S; Piškur J; Foschino R
Int J Food Microbiol; 2012 Jun; 157(1):6-15. PubMed ID: 22607811
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Osmotic stress response in the wine yeast Dekkera bruxellensis.
Galafassi S; Toscano M; Vigentini I; Piškur J; Compagno C
Food Microbiol; 2013 Dec; 36(2):316-9. PubMed ID: 24010612
[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]
