4.6 Article

Adaptive Laboratory Evolution of Native Torulaspora delbrueckii YCPUC10 With Enhanced Ethanol Resistance and Evaluation in Co-inoculated Fermentation

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

Assessment of ethanol tolerance ofKluyveromyces marxianusCCT 7735 selected by adaptive laboratory evolution

Fernando Augusto da Silveira et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)

Article Biotechnology & Applied Microbiology

Interactive effects between total SO2, ethanol and storage temperature against Brettanomyces bruxellensis

C. G. Edwards et al.

LETTERS IN APPLIED MICROBIOLOGY (2018)

Article Biotechnology & Applied Microbiology

Torulaspora delbrueckii for secondary fermentation in sparkling wine production

Laura Canonico et al.

FOOD MICROBIOLOGY (2018)

Review Biochemistry & Molecular Biology

Response and tolerance of yeast to changing environmental stress during ethanol fermentation

Priyanka Saini et al.

PROCESS BIOCHEMISTRY (2018)

Article Food Science & Technology

Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

Juan Manuel Del Fresno et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Food Science & Technology

Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

Ignacio Belda et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)

Article Biotechnology & Applied Microbiology

Yeast multistress resistance and lag-phase characterisation during wine fermentation

David Ferreira et al.

FEMS YEAST RESEARCH (2017)

Review Genetics & Heredity

How do yeast cells become tolerant to high ethanol concentrations?

Tim Snoek et al.

CURRENT GENETICS (2016)

Article Food Science & Technology

Effect of added sulphur dioxide levels on the fermentation characteristics of strawberry wine

Yumei Sun et al.

JOURNAL OF THE INSTITUTE OF BREWING (2016)

Article Food Science & Technology

Increase of fruity aroma during mixed T-delbrueckii/S-cerevisiae wine fermentation is linked to specific esters enhancement

Philippe Renault et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)

Article Genetics & Heredity

Adaptation to High Ethanol Reveals Complex Evolutionary Pathways

Karin Voordeckers et al.

PLOS GENETICS (2015)

Article Biotechnology & Applied Microbiology

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

Ignacio Belda et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)

Article Biotechnology & Applied Microbiology

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

Michela Azzolini et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2015)

Article Biotechnology & Applied Microbiology

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

A. Contreras et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)

Article Biochemistry & Molecular Biology

Adaptive Evolution of Saccharomyces cerevisiae with Enhanced Ethanol Tolerance for Chinese Rice Wine Fermentation

Shuang Chen et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2014)

Review Biotechnology & Applied Microbiology

Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered

Neil P. Jolly et al.

FEMS YEAST RESEARCH (2014)

Article Food Science & Technology

Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must

Warren Albertin et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Food Science & Technology

Improved fermentation kinetics by wine yeast strains evolved under ethanol stress

Maite Novo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

I. Loira et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Biotechnology & Applied Microbiology

Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content

Patricia Taillandier et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2014)

Article Food Science & Technology

Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

Michela Azzolini et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)

Article Food Science & Technology

Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines

M. Juega et al.

JOURNAL OF FOOD SCIENCE (2012)

Article Biotechnology & Applied Microbiology

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Francesca Comitini et al.

FOOD MICROBIOLOGY (2011)

Article Microbiology

Selection and Adaptation of Saccharomyces cerevisae to Increased Ethanol Tolerance and Production

Jan Fiedurek et al.

POLISH JOURNAL OF MICROBIOLOGY (2011)

Review Biotechnology & Applied Microbiology

Mechanisms of ethanol tolerance in Saccharomyces cerevisiae

Menggen Ma et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)

Article Biochemistry & Molecular Biology

Role of glutathione in ethanol stress tolerance in yeast Pachysolen tannophilus

Rajesh Kumar Saharan et al.

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2010)

Review Biotechnology & Applied Microbiology

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking

Maurizio Ciani et al.

FEMS YEAST RESEARCH (2010)

Article Biotechnology & Applied Microbiology

Generation and characterisation of stable ethanol-tolerant mutants of Saccharomyces cerevisiae

Dragana Stanley et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2010)

Review Biotechnology & Applied Microbiology

Tolerance and stress response to ethanol in the yeast Saccharomyces cerevisiae

Junmei Ding et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2009)

Article Biotechnology & Applied Microbiology

The ethanol stress response and ethanol tolerance of Saccharomyces cerevisiae

D. Stanley et al.

JOURNAL OF APPLIED MICROBIOLOGY (2009)

Article Chemistry, Applied

The development of varietal aroma from non-floral grapes by yeasts of different genera

P. Hernandez-Orte et al.

FOOD CHEMISTRY (2008)

Article Food Science & Technology

Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation

Marina Bely et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Review Biochemistry & Molecular Biology

A systems biology perspective of wine fermentations

Frandsco Pizarro et al.

YEAST (2007)

Article Food Science & Technology

Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations

M Ciani et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Review Biotechnology & Applied Microbiology

The use of genetically modified Saccharomyces cerevisiae strains in the wine industry

D Schuller et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2005)

Article Biochemistry & Molecular Biology

Effect of ethanol on cell growth of budding yeast: Genes that are important for cell growth in the presence of ethanol

S Kubota et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2004)

Article Biotechnology & Applied Microbiology

Phylogenetic relationships among yeasts of the 'Saccharomyces complex' determined from multigene sequence analyses

CP Kurtzman et al.

FEMS YEAST RESEARCH (2003)

Article Microbiology

Phylogeny of the genus Kluyveromyces inferred from the mitochondrial cytochrome-c oxidase II gene

C Belloch et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)