Related references
Note: Only part of the references are listed.A glimpse at an early stage of microbe domestication revealed in the variable genome of Torulaspora delbrueckii, an emergent industrial yeast
Margarida Silva et al.
MOLECULAR ECOLOGY (2023)
Growth response of Saccharomyces cerevisiae strains to stressors associated to the vine cycle
Magali Lucia Gonzalez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Citric acid bioproduction and downstream processing: Status, opportunities, and challenges
Sabrina Mores et al.
BIORESOURCE TECHNOLOGY (2021)
Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking
Joao Drumonde-Neves et al.
FEMS YEAST RESEARCH (2021)
Improvement of Torulaspora delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast
Carolina Santiago et al.
JOURNAL OF FUNGI (2021)
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight
Ticiana Fernandes et al.
JOURNAL OF FUNGI (2021)
Hexose transport in Torulaspora delbrueckii: identification of Igt1, a new dual-affinity transporter
Andreia Pacheco et al.
FEMS YEAST RESEARCH (2020)
Mezcal as a Novel Source of Mixed Yeasts Inocula for Wine Fermentation
Francisco Javier De la Torre-Gonzalez et al.
PROCESSES (2020)
Adaptive Laboratory Evolution of Native Torulaspora delbrueckii YCPUC10 With Enhanced Ethanol Resistance and Evaluation in Co-inoculated Fermentation
Daniela Catrileo et al.
FRONTIERS IN MICROBIOLOGY (2020)
Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider
Jianping Wei et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effects of successive metalaxyl application on soil microorganisms and the residue dynamics
Fenghua Wang et al.
ECOLOGICAL INDICATORS (2019)
Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production
Rafaela Pereira Andrade et al.
FOOD RESEARCH INTERNATIONAL (2019)
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters
Angel Benito et al.
FERMENTATION-BASEL (2019)
Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations
Pasquale Russo et al.
FERMENTATION-BASEL (2019)
The impact of Torulaspora delbrueckii yeast in winemaking
Santiago Benito
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Maltose formation in wheat dough depending on mechanical starch modification and dough hydration
Stefanie Hackenberg et al.
CARBOHYDRATE POLYMERS (2018)
Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations
Shuxun Liu et al.
FOOD CHEMISTRY (2018)
Torulaspora delbrueckii for secondary fermentation in sparkling wine production
Laura Canonico et al.
FOOD MICROBIOLOGY (2018)
Differentiation of Saccharomyces cerevisiae populations from vineyards of the Azores Archipelago: Geography vs Ecology
Joao Drumonde-Neves et al.
FOOD MICROBIOLOGY (2018)
Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking
Scott Simonin et al.
FOOD RESEARCH INTERNATIONAL (2018)
Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
R. Escribano et al.
JOURNAL OF APPLIED MICROBIOLOGY (2018)
Qualitative and quantitative screening of the -glucosidase activity in Saccharomyces cerevisiae and Saccharomyces uvarum strains isolated from refrigerated must
T. Bonciani et al.
LETTERS IN APPLIED MICROBIOLOGY (2018)
Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation
Joseph P. Barry et al.
FERMENTATION-BASEL (2018)
The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking
Manuel Ramirez et al.
FERMENTATION-BASEL (2018)
Enzymes for Wine Fermentation: Current and Perspective Applications
Harald Claus et al.
FERMENTATION-BASEL (2018)
Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation
Simonetta Visintin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates
B. Puertas et al.
JOURNAL OF APPLIED MICROBIOLOGY (2017)
Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context
Chien-Wei Huang et al.
FEMS YEAST RESEARCH (2017)
Genomic and transcriptomic analysis of Saccharomyces cerevisiae isolates with focus in succinic acid production
Ricardo Franco-Duarte et al.
FEMS YEAST RESEARCH (2017)
Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins
Ines Mendes et al.
BMC GENOMICS (2017)
New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking
Ricardo Franco-Duarte et al.
FOOD CHEMISTRY (2016)
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content
Laura Canonico et al.
FOOD MICROBIOLOGY (2016)
Correlation between Low Temperature Adaptation and Oxidative Stress in Saccharomyces cerevisiae
Estefani Garcia-Rios et al.
Frontiers in Microbiology (2016)
Sucrose and Saccharomyces cerevisiae: a relationship most sweet
Wesley Leoricy Marques et al.
FEMS YEAST RESEARCH (2016)
Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine
Rocio Velazquez et al.
FRONTIERS IN MICROBIOLOGY (2015)
A new wine Torulaspora delbrueckii killer strain with broad antifungal activity and its toxin-encoding double-stranded RNA virus
Manuel Ramírez et al.
Frontiers in Microbiology (2015)
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)
Intrastrain genomic and phenotypic variability of the commercial Saccharomyces cerevisiae strain Zymaflore VL1 reveals microevolutionary adaptation to vineyard environments
Ricardo Franco-Duarte et al.
FEMS YEAST RESEARCH (2015)
Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine
A. Contreras et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
I. Loira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Computational models reveal genotype-phenotype associations in Saccharomyces cerevisiae
Ricardo Franco-Duarte et al.
YEAST (2014)
Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts
Catarina Barbosa et al.
AMB EXPRESS (2014)
Indigenous yeast population from Georgian aged wines produced by traditional Kakhetian method
Angela Capece et al.
FOOD MICROBIOLOGY (2013)
Computational Models for Prediction of Yeast Strain Potential for Winemaking from Phenotypic Profiles
Ines Mendes et al.
PLOS ONE (2013)
Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts
Benoit Divol et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)
Fructanase and fructosyltransferase activity of non-Saccharomyces yeasts isolated from fermenting musts of Mezcal
Javier Arrizon et al.
BIORESOURCE TECHNOLOGY (2012)
Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces
Z. Salvado et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry
Philippe Renault et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation
Jordi Tronchoni et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Saccharomyces cerevisiae: Population Divergence and Resistance to Oxidative Stress in Clinical, Domesticated and Wild Isolates
Stephanie Diezmann et al.
PLOS ONE (2009)
Computational approaches for the genetic and phenotypic characterization of a Saccharomyces cerevisiae wine yeast collection
R. Franco-Duarte et al.
YEAST (2009)
Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation
Marina Bely et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Microbial production of organic acids: expanding the markets
Michael Sauer et al.
TRENDS IN BIOTECHNOLOGY (2008)
Variations in Stress Sensitivity and Genomic Expression in Diverse S. cerevisiae Isolates
Daniel J. Kvitek et al.
PLOS GENETICS (2008)
Diversity and killer behaviour of indigenous yeasts isolated from the fermentation vat surfaces in four Patagonian wineries
Marcela Paula Sangorrin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Sugar utilization patterns and respiro-fermentative metabolism in the baker's yeast Torulaspora delbrueckii
C. Alves-Araujo et al.
MICROBIOLOGY-SGM (2007)
Yeast responses to stresses associated with industrial brewery handling
Brian R. Gibson et al.
FEMS MICROBIOLOGY REVIEWS (2007)
Yeast populations associated with the artisanal cheese produced in the region of Serra da Canastra, Brazil
Beatriz M. Borelli et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2006)
Toxicity effects of fungicide residues on the wine-producing process
RC Calhelha et al.
FOOD MICROBIOLOGY (2006)
Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations
M Ciani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source
Margareth Batistote et al.
JOURNAL OF THE INSTITUTE OF BREWING (2006)
Peculiarities of flor strains adapted to Sardinian sherry-like wine ageing conditions
M Budroni et al.
FEMS YEAST RESEARCH (2005)
Grape and wine biotechnology: Challenges, opportunities and potential benefits
IS Pretorius et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)
Isolation and characterization of the LGT1 gene encoding a low-affinity glucose transporter from Torulaspora deibrueckii
C Alves-Araújo et al.
YEAST (2005)
Freeze tolerance of the yeast Torulaspora delbrueckii:: cellular and biochemical basis
C Alves-Araújo et al.
FEMS MICROBIOLOGY LETTERS (2004)
Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid
M Paraggio et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2004)
Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains
MJ Hernandez-Lopez et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2003)
Gene expression analysis of cold and freeze stress in baker's yeast
S Rodriguez-Vargas et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)
Influence of medium buffering capacity on inhibition of Saccharomyces cerevisiae growth by acetic and lactic acids
KC Thomas et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)