Strategies and perspectives for genetic improvement of wine yeasts.
- Published in:
- Applied Microbiology & Biotechnology, 2005, v. 66, n. 6, p. 622, doi. 10.1007/s00253-004-1784-2
- By:
- Publication type:
- Article
Works by Solieri, Lisa
Results: 30
1
2
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040096
- By:
- Publication type:
- Article
3
Fermentation strategy to produce high gluconate vinegar.
- Published in:
- Acetic Acid Bacteria, 2016, v. 5, n. 1, p. 1, doi. 10.4081/aab.2016.6067
- By:
- Publication type:
- Article
4
Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 4, p. 183, doi. 10.3390/fermentation10040183
- By:
- Publication type:
- Article
5
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 3, p. 270, doi. 10.3390/fermentation9030270
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- Publication type:
- Article
6
Improved wine yeasts by direct mating and selection under stressful fermentative conditions.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 6, p. 899, doi. 10.1007/s00217-015-2596-6
- By:
- Publication type:
- Article
7
Fermentative aptitude of non- Saccharomyces wine yeast for reduction in the ethanol content in wine.
- Published in:
- European Food Research & Technology, 2014, v. 239, n. 1, p. 41, doi. 10.1007/s00217-014-2187-y
- By:
- Publication type:
- Article
8
Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait.
- Published in:
- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-22207-y
- By:
- Publication type:
- Article
9
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex.
- Published in:
- PLoS ONE, 2016, v. 11, n. 8, p. 1, doi. 10.1371/journal.pone.0160744
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- Publication type:
- Article
10
Chimeric Sex-Determining Chromosomal Regions and Dysregulation of Cell-Type Identity in a Sterile Zygosaccharomyces Allodiploid Yeast.
- Published in:
- PLoS ONE, 2016, v. 11, n. 4, p. 1, doi. 10.1371/journal.pone.0152558
- By:
- Publication type:
- Article
11
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxii.
- Published in:
- Yeast, 2019, v. 36, n. 12, p. 711, doi. 10.1002/yea.3438
- By:
- Publication type:
- Article
12
Mitochondrial inheritance and fermentative : oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum.
- Published in:
- Yeast, 2008, v. 25, n. 7, p. 485, doi. 10.1002/yea.1600
- By:
- Publication type:
- Article
13
A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar.
- Published in:
- Yeast, 2007, v. 24, n. 5, p. 403, doi. 10.1002/yea.1471
- By:
- Publication type:
- Article
14
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese.
- Published in:
- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1342180
- By:
- Publication type:
- Article
15
Next-generation sequencing and its potential impact on food microbial genomics.
- Published in:
- Annals of Microbiology, 2013, v. 63, n. 1, p. 21, doi. 10.1007/s13213-012-0478-8
- By:
- Publication type:
- Article
16
Limitations on the use of polymerase chain reaction – restriction fragment length polymorphism analysis of the rDNA NTS2 region for the taxonomic classification of the species Saccharomyces cerevisiae.
- Published in:
- Canadian Journal of Microbiology, 2005, v. 51, n. 9, p. 759, doi. 10.1139/W05-062
- By:
- Publication type:
- Article
17
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology.
- Published in:
- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010003
- By:
- Publication type:
- Article
18
Genome Mining and Characterization of Two Novel Lacticaseibacillus rhamnosus Probiotic Candidates with Bile Salt Hydrolase Activity.
- Published in:
- Biomolecules (2218-273X), 2025, v. 15, n. 1, p. 86, doi. 10.3390/biom15010086
- By:
- Publication type:
- Article
19
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese.
- Published in:
- Biology (2079-7737), 2022, v. 11, n. 1, p. 139, doi. 10.3390/biology11010139
- By:
- Publication type:
- Article
20
An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese.
- Published in:
- Biology (2079-7737), 2021, v. 10, n. 6, p. 563, doi. 10.3390/biology10060563
- By:
- Publication type:
- Article
21
Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese.
- Published in:
- Biology (2079-7737), 2020, v. 9, n. 7, p. 170, doi. 10.3390/biology9070170
- By:
- Publication type:
- Article
22
Valorization of cheese whey using microbial fermentations.
- Published in:
- Applied Microbiology & Biotechnology, 2020, v. 104, n. 7, p. 2749, doi. 10.1007/s00253-020-10408-2
- By:
- Publication type:
- Article
23
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking.
- Published in:
- Applied Microbiology & Biotechnology, 2017, v. 101, n. 6, p. 2507, doi. 10.1007/s00253-016-8008-4
- By:
- Publication type:
- Article
24
Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing.
- Published in:
- Journal of the Institute of Brewing, 2020, v. 126, n. 2, p. 168, doi. 10.1002/jib.608
- By:
- Publication type:
- Article
25
Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures.
- Published in:
- Microorganisms, 2023, v. 11, n. 9, p. 2138, doi. 10.3390/microorganisms11092138
- By:
- Publication type:
- Article
26
Effect of Fermentation with Streptococcus thermophilus Strains on In Vitro Gastro-Intestinal Digestion of Whey Protein Concentrates.
- Published in:
- Microorganisms, 2023, v. 11, n. 7, p. 1742, doi. 10.3390/microorganisms11071742
- By:
- Publication type:
- Article
27
Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations.
- Published in:
- Microorganisms, 2022, v. 10, n. 2, p. N.PAG, doi. 10.3390/microorganisms10020283
- By:
- Publication type:
- Article
28
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization.
- Published in:
- Microorganisms, 2021, v. 9, n. 11, p. 2288, doi. 10.3390/microorganisms9112288
- By:
- Publication type:
- Article
29
Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation.
- Published in:
- Microorganisms, 2021, v. 9, n. 3, p. 514, doi. 10.3390/microorganisms9030514
- By:
- Publication type:
- Article
30
Interplay of Chimeric Mating-Type Loci Impairs Fertility Rescue and Accounts for Intra-Strain Variability in Zygosaccharomyces rouxii Interspecies Hybrid ATCC42981.
- Published in:
- Frontiers in Genetics, 2019, p. N.PAG, doi. 10.3389/fgene.2019.00137
- By:
- Publication type:
- Article