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Journal Abstract Search

406 related items for PubMed ID: 18565109

  • 1. 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
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  • 3. 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
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  • 4. 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
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  • 8. Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production.
    Oelofse A, Lonvaud-Funel A, du Toit M.
    Food Microbiol; 2009 Jun; 26(4):377-85. PubMed ID: 19376458
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  • 11. 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 02; 157(2):202-9. PubMed ID: 22663979
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  • 12. 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 02; 100(6):1208-19. PubMed ID: 16696668
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  • 13. Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries.
    Renouf V, Lonvaud-Funel A.
    Microbiol Res; 2007 Jun 02; 162(2):154-67. PubMed ID: 16595174
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  • 14. 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 03; 206():51-5. PubMed ID: 25955288
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  • 16. A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines.
    Couto JA, Barbosa A, Hogg T.
    Lett Appl Microbiol; 2005 Aug 03; 41(6):505-10. PubMed ID: 16305678
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  • 17. Brettanomyces bruxellensis yeasts: impact on wine and winemaking.
    Agnolucci M, Tirelli A, Cocolin L, Toffanin A.
    World J Microbiol Biotechnol; 2017 Sep 21; 33(10):180. PubMed ID: 28936776
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  • 19. 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 21; 36(2):241-7. PubMed ID: 24010603
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  • 20. 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 21; 48(4):452-7. PubMed ID: 19187489
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