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1039 related items for PubMed ID: 16504329

  • 1. Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations.
    Xufre A, Albergaria H, Inácio J, Spencer-Martins I, Gírio F.
    Int J Food Microbiol; 2006 May 01; 108(3):376-84. PubMed ID: 16504329
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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 10; 8(7):1053-62. PubMed ID: 18341578
    [Abstract] [Full Text] [Related]

  • 6. Diversity of Saccharomyces strains on grapes and winery surfaces: analysis of their contribution to fermentative flora of Malbec wine from Mendoza (Argentina) during two consecutive years.
    Mercado L, Dalcero A, Masuelli R, Combina M.
    Food Microbiol; 2007 Jun 10; 24(4):403-12. PubMed ID: 17189766
    [Abstract] [Full Text] [Related]

  • 7. Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR.
    Andorra I, Monteiro M, Esteve-Zarzoso B, Albergaria H, Mas A.
    Food Microbiol; 2011 Dec 10; 28(8):1483-91. PubMed ID: 21925033
    [Abstract] [Full Text] [Related]

  • 8. Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations.
    Sturm J, Grossmann M, Schnell S.
    J Appl Microbiol; 2006 Dec 10; 101(6):1241-8. PubMed ID: 17105554
    [Abstract] [Full Text] [Related]

  • 9. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
    Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D.
    Int J Food Microbiol; 2008 Mar 20; 122(3):312-20. PubMed ID: 18262301
    [Abstract] [Full Text] [Related]

  • 10. Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
    Zott K, Miot-Sertier C, Claisse O, Lonvaud-Funel A, Masneuf-Pomarede I.
    Int J Food Microbiol; 2008 Jul 15; 125(2):197-203. PubMed ID: 18495281
    [Abstract] [Full Text] [Related]

  • 11. Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions.
    Domizio P, Lencioni L, Ciani M, Di Blasi S, Pontremolesi C, Sabatelli MP.
    Int J Food Microbiol; 2007 Apr 20; 115(3):281-9. PubMed ID: 17307268
    [Abstract] [Full Text] [Related]

  • 12. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.
    Di Maro E, Ercolini D, Coppola S.
    Int J Food Microbiol; 2007 Jun 30; 117(2):201-10. PubMed ID: 17512625
    [Abstract] [Full Text] [Related]

  • 13. 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 Jun 30; 97(6):1274-80. PubMed ID: 15546418
    [Abstract] [Full Text] [Related]

  • 14. Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae.
    Salvadó Z, Arroyo-López FN, Barrio E, Querol A, Guillamón JM.
    Food Microbiol; 2011 Sep 30; 28(6):1155-61. PubMed ID: 21645814
    [Abstract] [Full Text] [Related]

  • 15. Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations.
    Baleiras Couto MM, Reizinho RG, Duarte FL.
    Int J Food Microbiol; 2005 Jun 25; 102(1):49-56. PubMed ID: 15925001
    [Abstract] [Full Text] [Related]

  • 16. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine.
    Gobbi M, Comitini F, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M.
    Food Microbiol; 2013 Apr 25; 33(2):271-81. PubMed ID: 23200661
    [Abstract] [Full Text] [Related]

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  • 18. Yeast species associated with wine grapes in China.
    Li SS, Cheng C, Li Z, Chen JY, Yan B, Han BZ, Reeves M.
    Int J Food Microbiol; 2010 Mar 31; 138(1-2):85-90. PubMed ID: 20116124
    [Abstract] [Full Text] [Related]

  • 19. Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non-Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism.
    Nissen P, Nielsen D, Arneborg N.
    Yeast; 2003 Mar 31; 20(4):331-41. PubMed ID: 12627399
    [Abstract] [Full Text] [Related]

  • 20. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
    Moreira N, Mendes F, Hogg T, Vasconcelos I.
    Int J Food Microbiol; 2005 Sep 15; 103(3):285-94. PubMed ID: 16099313
    [Abstract] [Full Text] [Related]

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