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Journal Abstract Search

629 related items for PubMed ID: 15892744

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  • 5. Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine.
    Tosi E, Azzolini M, Guzzo F, Zapparoli G.
    J Appl Microbiol; 2009 Jul; 107(1):210-8. PubMed ID: 19245401
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  • 7. Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard.
    Cappello MS, Bleve G, Grieco F, Dellaglio F, Zacheo G.
    J Appl Microbiol; 2004 Jul; 97(6):1274-80. PubMed ID: 15546418
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  • 8. Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains.
    Berthels NJ, Cordero Otero RR, Bauer FF, Thevelein JM, Pretorius IS.
    FEMS Yeast Res; 2004 May; 4(7):683-9. PubMed ID: 15093771
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  • 9. Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation.
    Erten H, Tanguler H.
    Lett Appl Microbiol; 2010 May; 50(5):474-9. PubMed ID: 20214731
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  • 11. 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
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  • 12. Rapid screening of the fermentation profiles of wine yeasts by Fourier transform infrared spectroscopy.
    Nieuwoudt HH, Pretorius IS, Bauer FF, Nel DG, Prior BA.
    J Microbiol Methods; 2006 Nov; 67(2):248-56. PubMed ID: 16697064
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  • 13. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
    Ciani M, Beco L, Comitini F.
    Int J Food Microbiol; 2006 Apr 25; 108(2):239-45. PubMed ID: 16487611
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  • 15. Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.
    Tofalo R, Chaves-López C, Di Fabio F, Schirone M, Felis GE, Torriani S, Paparella A, Suzzi G.
    Int J Food Microbiol; 2009 Apr 15; 130(3):179-87. PubMed ID: 19230999
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  • 17. Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration.
    Arrizon J, Gschaedler A.
    J Appl Microbiol; 2007 Apr 15; 102(4):1123-31. PubMed ID: 17381756
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  • 18. Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity.
    Fia G, Giovani G, Rosi I.
    J Appl Microbiol; 2005 Apr 15; 99(3):509-17. PubMed ID: 16108792
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  • 19. Towards an understanding of the adaptation of wine yeasts to must: relevance of the osmotic stress response.
    Jiménez-Martí E, Gomar-Alba M, Palacios A, Ortiz-Julien A, del Olmo ML.
    Appl Microbiol Biotechnol; 2011 Mar 15; 89(5):1551-61. PubMed ID: 20941492
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