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Journal Abstract Search

252 related items for PubMed ID: 21645814

  • 1.
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  • 2. 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
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  • 4. 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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  • 5. 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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  • 7. 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 01; 8(7):1053-62. PubMed ID: 18341578
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  • 8. Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae.
    Arroyo-López FN, Pérez-Través L, Querol A, Barrio E.
    Yeast; 2011 Jun 01; 28(6):423-35. PubMed ID: 21381110
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  • 10. Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae.
    Magyar I, Tóth T.
    Food Microbiol; 2011 Feb 01; 28(1):94-100. PubMed ID: 21056780
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  • 11. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
    Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M.
    Food Microbiol; 2011 Aug 01; 28(5):873-82. PubMed ID: 21569929
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  • 12. 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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  • 13. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
    Maturano YP, Mestre MV, Kuchen B, Toro ME, Mercado LA, Vazquez F, Combina M.
    Int J Food Microbiol; 2019 Jan 16; 289():40-48. PubMed ID: 30196180
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  • 14. Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation.
    Maturano YP, Rodríguez Assaf LA, Toro ME, Nally MC, Vallejo M, Castellanos de Figueroa LI, Combina M, Vazquez F.
    Int J Food Microbiol; 2012 Apr 02; 155(1-2):43-50. PubMed ID: 22326141
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  • 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 02; 33(2):271-81. PubMed ID: 23200661
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  • 18. 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 02; 107(1):210-8. PubMed ID: 19245401
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  • 20. Characterization of early deaths of non- Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae.
    Nissen P, Arneborg N.
    Arch Microbiol; 2003 Oct 02; 180(4):257-63. PubMed ID: 12898132
    [Abstract] [Full Text] [Related]

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