Works matching AU Bely, Marina
Results: 17
Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must.
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- Beverages, 2023, v. 9, n. 3, p. 81, doi. 10.3390/beverages9030081
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Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics.
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- Yeast, 2020, v. 37, n. 11, p. 609, doi. 10.1002/yea.3506
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Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species.
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- Yeast, 2019, v. 36, n. 6, p. 411, doi. 10.1002/yea.3385
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Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions.
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- PLoS ONE, 2015, v. 10, n. 5, p. 1, doi. 10.1371/journal.pone.0123834
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Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines.
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- Journal of Fungi, 2022, v. 8, n. 5, p. 474, doi. 10.3390/jof8050474
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Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00293
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Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2015.01569
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The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2015.01563
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The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems.
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- PLoS ONE, 2017, v. 12, n. 9, p. 1, doi. 10.1371/journal.pone.0184652
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Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation.
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- Scientific Reports, 2018, v. 8, n. 1, p. 1, doi. 10.1038/s41598-018-33105-7
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Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 12, p. 5173, doi. 10.1007/s00253-018-8980-y
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The complexity of wine: clarifying the role of microorganisms.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 9, p. 3995, doi. 10.1007/s00253-018-8914-8
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New oenological practice to promote non-<italic>Saccharomyces</italic> species of interest: saturating grape juice with carbon dioxide.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 8, p. 3779, doi. 10.1007/s00253-018-8861-4
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Combined effect of the Saccharomyces cerevisiae lag phase and the non- Saccharomyces consortium to enhance wine fruitiness and complexity.
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- Applied Microbiology & Biotechnology, 2017, v. 101, n. 20, p. 7603, doi. 10.1007/s00253-017-8492-1
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Characterisation of the enzymatic properties of MpAPr1, an aspartic protease secreted by the wine yeast Metschnikowia pulcherrima.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 11, p. 3584, doi. 10.1002/jsfa.8217
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Winemaking and Bioprocesses Strongly Shaped the Genetic Diversity of the Ubiquitous Yeast <i>Torulaspora delbrueckii</i>.
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- PLoS ONE, 2014, v. 9, n. 4, p. 1, doi. 10.1371/journal.pone.0094246
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The Mitochondrial Genome Impacts Respiration but Not Fermentation in Interspecific <i>Saccharomyces</i> Hybrids.
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- PLoS ONE, 2013, v. 8, n. 9, p. 1, doi. 10.1371/journal.pone.0075121
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