Related references
Note: Only part of the references are listed.Identification of genes related to hydrolysis and assimilation of Agave fructans in Candida apicola NRRL Y-50540 and Torulaspora delbrueckii NRRL Y-50541 by denovo transcriptome analysis
Luis A. Munoz-Miranda et al.
FEMS YEAST RESEARCH (2022)
Kazachstania humilis
Anna E. Wittwer et al.
TRENDS IN MICROBIOLOGY (2022)
Domestication reprogrammed the budding yeast life cycle
Matteo De Chiara et al.
NATURE ECOLOGY & EVOLUTION (2022)
Draft Genome Sequence of a Kazachstania humilis Strain Isolated from Agave Fermentation
Luis F. Garcia-Ortega et al.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS (2022)
Understanding HMF inhibition on yeast growth coupled with ethanol production for the improvement of bio-based industrial processes
Elif Gencturk et al.
PROCESS BIOCHEMISTRY (2022)
Automated assembly scaffolding using RagTag elevates a new tomato system for high-throughput genome editing
Michael Alonge et al.
GENOME BIOLOGY (2022)
Widespread false gene gains caused by duplication errors in genome assemblies
Byung June Ko et al.
GENOME BIOLOGY (2022)
Mezcal Production in Mexico: Between Tradition and Commercial Exploitation
Melchor Arellano-Plaza et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2022)
Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations
Konstantina Giannakou et al.
FOOD MICROBIOLOGY (2021)
sangeranalyseR: Simple and Interactive Processing of Sanger Sequencing Data in R
Kuan-Hao Chao et al.
GENOME BIOLOGY AND EVOLUTION (2021)
The intestinal mycobiota and its relationship with overweight, obesity and nutritional aspects
Ricardo Garcia-Gamboa et al.
JOURNAL OF HUMAN NUTRITION AND DIETETICS (2021)
Non-conventional yeasts as tools for innovation and differentiation in brewing
Julieta Amalia Burini et al.
REVISTA ARGENTINA DE MICROBIOLOGIA (2021)
MEGA11 Molecular Evolutionary Genetics Analysis Version 11
Koichiro Tamura et al.
MOLECULAR BIOLOGY AND EVOLUTION (2021)
Database resources of the National Center for Biotechnology Information
Eric W. Sayers et al.
NUCLEIC ACIDS RESEARCH (2020)
Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables
Qianqian Guan et al.
FOOD RESEARCH INTERNATIONAL (2020)
Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough
Belen Carbonetto et al.
MICROORGANISMS (2020)
Genomic Adaptation ofSaccharomycesSpecies to Industrial Environments
Konstantina Giannakou et al.
FRONTIERS IN GENETICS (2020)
Towards Genomic Criteria for Delineating Fungal Species
Cene Gostincar
JOURNAL OF FUNGI (2020)
Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation
Jennifer Molinet et al.
FRONTIERS IN GENETICS (2020)
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers
Francisco A. Cubillos et al.
YEAST (2019)
OrthoFinder: phylogenetic orthology inference for comparative genomics
David M. Emms et al.
GENOME BIOLOGY (2019)
SyRI: finding genomic rearrangements and local sequence differences from whole-genome assemblies
Manish Goel et al.
GENOME BIOLOGY (2019)
fastp: an ultra-fast all-in-one FASTQ preprocessor
Shifu Chen et al.
BIOINFORMATICS (2018)
Ploidy Variation in Kluyveromyces marxianus Separates Dairy and Non-dairy Isolates
Raul A. Ortiz-Merino et al.
FRONTIERS IN GENETICS (2018)
Genome evolution across 1,011 Saccharomyces cerevisiae isolates
Jackson Peter et al.
NATURE (2018)
High throughput ANI analysis of 90K prokaryotic genomes reveals clear species boundaries
Chirag Jain et al.
NATURE COMMUNICATIONS (2018)
Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice
Hipocrates Nolasco-Cancino et al.
FRONTIERS IN MICROBIOLOGY (2018)
Genomics Perspectives on Metabolism, Survival Strategies, and Biotechnological Applications of Brettanomyces bruxellensis LAMAP2480
Liliana Godoy et al.
JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY (2017)
Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca
Manuel R. Kirchmayr et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Evolutionary biology through the lens of budding yeast comparative genomics
Souhir Marsit et al.
NATURE REVIEWS GENETICS (2017)
De novo PacBio long-read and phased avian genome assemblies correct and add to reference genes generated with intermediate and short reads
Jonas Korlach et al.
GIGASCIENCE (2017)
Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts
Brigida Gallone et al.
CELL (2016)
Exploiting budding yeast natural variation for industrial processes
Francisco A. Cubillos
CURRENT GENETICS (2016)
Three novel ascomycetous yeast species of the Kazachstania clade, Kazachstania saulgeensis sp nov., Kazachstania serrabonitensis sp nov and Kazachstania australis sp nov Reassignment of Candida humilis to Kazachstania humilis f.a. comb. nov and Candida pseudohumilis to Kazachstania pseudohumilis f.a. comb. nov.
Noemie Jacques et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2016)
Changes in the Relative Abundance of Two Saccharomyces Species from Oak Forests to Wine Fermentations
Sofia Dashko et al.
FRONTIERS IN MICROBIOLOGY (2016)
Temperature and host preferences drive the diversification of Saccharomyces and other yeasts: a survey and the discovery of eight new yeast species
Kayla Sylvester et al.
FEMS YEAST RESEARCH (2015)
Fitting Linear Mixed-Effects Models Using lme4
Douglas Bates et al.
JOURNAL OF STATISTICAL SOFTWARE (2015)
RAxML version 8: a tool for phylogenetic analysis and post-analysis of large phylogenies
Alexandros Stamatakis
BIOINFORMATICS (2014)
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Neil P. Jolly et al.
FEMS YEAST RESEARCH (2014)
QUAST: quality assessment tool for genome assemblies
Alexey Gurevich et al.
BIOINFORMATICS (2013)
Yeasts Isolated from the Alcoholic Fermentation of Agave duranguensis During Mezcal Production
Jesus B. Paez-Lerma et al.
FOOD BIOTECHNOLOGY (2013)
Software for Computing and Annotating Genomic Ranges
Michael Lawrence et al.
PLOS COMPUTATIONAL BIOLOGY (2013)
SPAdes: A New Genome Assembly Algorithm and Its Applications to Single-Cell Sequencing
Anton Bankevich et al.
JOURNAL OF COMPUTATIONAL BIOLOGY (2012)
Nuclear ribosomal internal transcribed spacer (ITS) region as a universal DNA barcode marker for Fungi
Conrad L. Schoch et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2012)
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking
Maurizio Ciani et al.
ANNALS OF MICROBIOLOGY (2011)
Yeast communities associated with artisanal mezcal fermentations from Agave salmiana
A. Verdugo Valdez et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2011)
Expression of aldehyde dehydrogenase 6 reduces inhibitory effect of furan derivatives on cell growth and ethanol production in Saccharomyces cerevisiae
Seong-Eon Park et al.
BIORESOURCE TECHNOLOGY (2011)
Trait Variation in Yeast Is Defined by Population History
Jonas Warringer et al.
PLOS GENETICS (2011)
Improving indicator species analysis by combining groups of sites
Miquel De Caceres et al.
OIKOS (2010)
Population genomics of domestic and wild yeasts
Gianni Liti et al.
NATURE (2009)
Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages
Patricia Lappe-Oliveras et al.
FEMS YEAST RESEARCH (2008)
MAKER: An easy-to-use annotation pipeline designed for emerging model organism genomes
Brandi L. Cantarel et al.
GENOME RESEARCH (2008)
Clustal W and clustal X version 2.0
M. A. Larkin et al.
BIOINFORMATICS (2007)
Tolerance to furfural-induced stress is associated with pentose phosphate pathway genes ZWF1, GND1, RPE1, and TKL1 in Saccharomyces cerevisiae
S. W. Gorsich et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2006)
Candida humilis -: dominant species in sourdoughs for the production of durum wheat bran flour bread
M Gullo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber var. azul
NA Mancilla-Margalli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Share Paper
