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Journal Abstract Search

901 related items for PubMed ID: 16108792

  • 1. 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; 99(3):509-17. PubMed ID: 16108792
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  • 2. Optimization of a rapid method for studying the cellular location of beta-glucosidase activity in wine yeasts.
    Arévalo Villena M, Ubeda Iranzo JF, Cordero Otero RR, Briones Pérez AI.
    J Appl Microbiol; 2005; 99(3):558-64. PubMed ID: 16108797
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  • 5. 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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  • 7. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.
    Belloch C, Orlic S, Barrio E, Querol A.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):188-95. PubMed ID: 18222562
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  • 8. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
    Urso R, Rantsiou K, Dolci P, Rolle L, Comi G, Cocolin L.
    FEMS Yeast Res; 2008 Nov 29; 8(7):1053-62. PubMed ID: 18341578
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  • 9. Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine.
    Domizio P, Mannazzu I, Ciani M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):83-7. PubMed ID: 19027185
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  • 13. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
    Moreira N, Mendes F, Guedes de Pinho P, Hogg T, Vasconcelos I.
    Int J Food Microbiol; 2008 Jun 10; 124(3):231-8. PubMed ID: 18457893
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  • 15. Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae.
    Pérez-Nevado F, Albergaria H, Hogg T, Girio F.
    Int J Food Microbiol; 2006 May 01; 108(3):336-45. PubMed ID: 16564103
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  • 16. Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.
    Howell KS, Cozzolino D, Bartowsky EJ, Fleet GH, Henschke PA.
    FEMS Yeast Res; 2006 Jan 01; 6(1):91-101. PubMed ID: 16423074
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  • 17. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition.
    Porter TJ, Divol B, Setati ME.
    Int J Food Microbiol; 2019 Feb 02; 290():273-287. PubMed ID: 30412799
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  • 18. The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.
    Malacrinò P, Tosi E, Caramia G, Prisco R, Zapparoli G.
    Lett Appl Microbiol; 2005 Feb 02; 40(6):466-72. PubMed ID: 15892744
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