256 related articles for article (PubMed ID: 24010603)
1. 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]
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. 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]
5. Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine.
Hixson JL; Sleep NR; Capone DL; Elsey GM; Curtin CD; Sefton MA; Taylor DK
J Agric Food Chem; 2012 Mar; 60(9):2293-8. PubMed ID: 22324721
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Dekkera bruxellensis--spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitiveness.
Blomqvist J; Passoth V
FEMS Yeast Res; 2015 Jun; 15(4):fov021. PubMed ID: 25956542
[TBL] [Abstract][Full Text] [Related]
9. Physiological requirements for growth and competitiveness of Dekkera bruxellensis under oxygen-limited or anaerobic conditions.
Blomqvist J; Nogué VS; Gorwa-Grauslund M; Passoth V
Yeast; 2012 Jul; 29(7):265-74. PubMed ID: 22674754
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Draft genome sequence and transcriptome analysis of the wine spoilage yeast Dekkera bruxellensis LAMAP2480 provides insights into genetic diversity, metabolism and survival.
Valdes J; Tapia P; Cepeda V; Varela J; Godoy L; Cubillos FA; Silva E; Martinez C; Ganga MA
FEMS Microbiol Lett; 2014 Dec; 361(2):104-6. PubMed ID: 25328076
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. The influence of Dekkera bruxellensis on the transcriptome of Saccharomyces cerevisiae and on the aromatic profile of synthetic wine must.
Kosel J; Cadež N; Schuller D; Carreto L; Franco-Duarte R; Raspor P
FEMS Yeast Res; 2017 Jun; 17(4):. PubMed ID: 28633312
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Fermentation characteristics of Dekkera bruxellensis strains.
Blomqvist J; Eberhard T; Schnürer J; Passoth V
Appl Microbiol Biotechnol; 2010 Jul; 87(4):1487-97. PubMed ID: 20437232
[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. The wine and beer yeast Dekkera bruxellensis.
Schifferdecker AJ; Dashko S; Ishchuk OP; Piškur J
Yeast; 2014 Sep; 31(9):323-32. PubMed ID: 24932634
[TBL] [Abstract][Full Text] [Related]
20. Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries.
Curtin CD; Bellon JR; Henschke PA; Godden PW; de Barros Lopes MA
FEMS Yeast Res; 2007 May; 7(3):471-81. PubMed ID: 17233769
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]