Works matching DE "BRETTANOMYCES"

Results: 142

Metschnikowia pulcherrima and Lachancea thermotolerans Killer Toxins: Contribution to Must Bioprotection.

Published in:

Foods, 2025, v. 14, n. 9, p. 1462, doi. 10.3390/foods14091462

By:

El Dana, Fatima;
David, Vanessa;
Hallal, Mohammad Ali;
Tourdot-Maréchal, Raphaëlle;
Hayar, Salem;
Colosio, Marie-Charlotte;
Alexandre, Hervé

Publication type:

Article

Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil.

Published in:

Antonie van Leeuwenhoek, 2017, v. 110, n. 5, p. 657, doi. 10.1007/s10482-017-0832-8

By:

Péter, Gábor;
Dlauchy, Dénes;
Tóbiás, Andrea;
Fülöp, László;
Podgoršek, Martina;
Čadež, Neža

Publication type:

Article

Identification of a second PAD1 in Brettanomyces bruxellensis LAMAP2480.

Published in:

Antonie van Leeuwenhoek, 2017, v. 110, n. 2, p. 291, doi. 10.1007/s10482-016-0793-3

By:

González, Camila;
Godoy, Liliana;
Ganga, Ma

Publication type:

Article

Comparison of the behaviour of Brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines.

Published in:

Antonie van Leeuwenhoek, 2015, v. 107, n. 5, p. 1217, doi. 10.1007/s10482-015-0413-7

By:

Coronado, P.;
Aguilera, S.;
Carmona, L.;
Godoy, L.;
Martínez, C.;
Ganga, M.

Publication type:

Article

The fermentation of sugarcane molasses by Dekkera bruxellensis and the mobilization of reserve carbohydrates.

Published in:

Antonie van Leeuwenhoek, 2014, v. 105, n. 3, p. 481, doi. 10.1007/s10482-013-0100-5

By:

Pereira, Luciana;
Lucatti, Elisa;
Basso, Luiz;
Morais, Marcos

Publication type:

Article

A new method for the detection of early contamination of red wine by Brettanomyces bruxellensis using Pseudomonas putida 4-ethylphenol methylene hydroxylase (4-EPMH).

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1117, doi. 10.1007/s00217-016-2822-x

By:

Daniels-Treffandier, Hélène;
Campbell, Christine;
Kheir, Joyce;
Salameh, Dominique;
Lteif, Roger;
Brandam, Cédric;
Taillandier, Patricia

Publication type:

Article

Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages.

Published in:

European Food Research & Technology, 2017, v. 243, n. 5, p. 827, doi. 10.1007/s00217-016-2796-8

By:

Garijo, Patrocinio;
Gutiérrez, Ana;
López, Rosa;
Santamaría, Pilar;
González-Arenzana, Lucía;
López-Alfaro, Isabel;
Garde-Cerdán, Teresa;
Olarte, Carmen;
Sanz, Susana

Publication type:

Article

Growth and volatile phenol production by Brettanomyces bruxellensis in different grapevine varieties during fermentation and in finished wine.

Published in:

European Food Research & Technology, 2016, v. 242, n. 4, p. 487, doi. 10.1007/s00217-015-2559-y

By:

Chandra, Mahesh;
Madeira, Inês;
Coutinho, Ana-Rute;
Albergaria, Helena;
Malfeito-Ferreira, Manuel

Publication type:

Article

Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis.

Published in:

European Food Research & Technology, 2015, v. 240, n. 3, p. 525, doi. 10.1007/s00217-014-2351-4

By:

Garijo, P.;
González-Arenzana, L.;
López-Alfaro, I.;
Garde-Cerdán, T.;
López, R.;
Santamaría, P.;
Gutiérrez, A.

Publication type:

Article

Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches.

Published in:

European Food Research & Technology, 2014, v. 238, n. 4, p. 641, doi. 10.1007/s00217-013-2143-2

By:

Portugal, Cauré;
Sáenz, Yolanda;
Rojo-Bezares, Beatriz;
Zarazaga, Myriam;
Torres, Carmen;
Cacho, Juan;
Ruiz-Larrea, Fernanda

Publication type:

Article

Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts.

Published in:

European Food Research & Technology, 2013, v. 237, n. 5, p. 655, doi. 10.1007/s00217-013-2036-4

By:

Kheir, Joyce;
Salameh, Dominique;
Strehaiano, Pierre;
Brandam, Cédric;
Lteif, Roger

Publication type:

Article

Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/ Brettanomyces: effect on both aromatic and chromatic quality of wine.

Published in:

European Food Research & Technology, 2012, v. 235, n. 1, p. 147, doi. 10.1007/s00217-012-1742-7

By:

Morata, A.;
Benito, S.;
González, M.;
Palomero, F.;
Tesfaye, W.;
Suárez-Lepe, J.

Publication type:

Article

Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage.

Published in:

European Food Research & Technology, 2011, v. 233, n. 2, p. 285, doi. 10.1007/s00217-011-1523-8

By:

Guzzon, Raffaele;
Widmann, Giacomo;
Malacarne, Mario;
Nardin, Tiziana;
Nicolini, Giorgio;
Larcher, Roberto

Publication type:

Article

Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging.

Published in:

Fermentation (Basel), 2025, v. 11, n. 4, p. 175, doi. 10.3390/fermentation11040175

By:

Sturm, María Elena;
Chimeno, Selva Valeria;
González, Magalí Lucía;
Lerena, María Cecilia;
Rojo, María Cecilia;
Becerra, Lucía Maribel;
Mercado, Laura Analía;
Combina, Mariana

Publication type:

Article

Effect of Mixed Cultures on Microbiological Development in Berliner Weisse Beer.

Published in:

Fermentation (Basel), 2024, v. 10, n. 7, p. 363, doi. 10.3390/fermentation10070363

By:

Hübbe, Thomas;
Reitenbach, Amanda Felipe;
Burin, Vívian Maria;
Ghesti, Grace Ferreira;
Jürgen, Frank

Publication type:

Article

Fermentative Production of Volatile Metabolites Using Brettanomyces bruxellensis from Fruit and Vegetable By-Products.

Published in:

Fermentation (Basel), 2022, v. 8, n. 9, p. N.PAG, doi. 10.3390/fermentation8090457

By:

Lindsay, Melodie A.;
Granucci, Ninna;
Greenwood, David R.;
Villas-Boas, Silas G.

Publication type:

Article

Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040266

By:

Rivera Flores, Viviana K.;
DeMarsh, Timothy A.;
Gibney, Patrick A.;
Alcaine, Samuel D.

Publication type:

Article

Effect of Candida intermedia LAMAP1790 Antimicrobial Peptides against Wine-Spoilage Yeasts Brettanomyces bruxellensis and Pichia guilliermondii.

Published in:

Fermentation (Basel), 2020, v. 6, n. 3, p. 1, doi. 10.3390/fermentation6030065

By:

Peña, Rubén;
Vílches, Jeniffer;
G-Poblete, Camila;
Ganga, María Angélica

Publication type:

Article

Transcriptome Analysis of Viable but Non-Culturable Brettanomyces bruxellensis Induced by Hop Bitter Acids.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.902110

By:

He, Yang;
Zhao, Junfeng;
Yin, Hua;
Deng, Yuan

Publication type:

Article

Effect of Light and p -Coumaric Acid on the Growth and Expression of Genes Related to Oxidative Stress in Brettanomyces bruxellensis LAMAP2480.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.747868

By:

Catrileo, Daniela;
Moreira, Sandra;
Ganga, María Angélica;
Godoy, Liliana

Publication type:

Article

Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae , Brettanomyces bruxellensis , and Wild Yeast and Their Influence on Wine Quality.

Published in:

Molecules, 2023, v. 28, n. 12, p. 4867, doi. 10.3390/molecules28124867

By:

Błaszak, Magdalena;
Jakubowska, Barbara;
Lachowicz-Wiśniewska, Sabina;
Migdał, Wojciech;
Gryczka, Urszula;
Ochmian, Ireneusz

Publication type:

Article

Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar.

Published in:

Molecules, 2021, v. 26, n. 19, p. 5835, doi. 10.3390/molecules26195835

By:

Choi, Han-Sol;
Ha, Keum-Yun;
Xu, Xing-Yue;
Kang, Hee-Cheol;
Kim, Hoon;
Kim, Yeon-Ju

Publication type:

Article

4-Ethylphenol and 4-ethylguaiacol in wines: Estimating non-microbial sourced contributions and toxicological considerations.

Published in:

Journal of Environmental Science & Health. Part B. Pesticides, Food Contaminants & Agricultural Wastes, 2007, v. 42, n. 8, p. 887, doi. 10.1080/03601230701623365

By:

Rayne, Sierra;
Eggers, NigelJ.

Publication type:

Article

EFECTO DE LA AIREACIÓN EN LA PRODUCCIÓN DE COMPUESTOS VOLÁTILES POR CULTIVO MIXTO DE Brettanomyces intermedius Y Saccharomyces cerevisiae DURANTE LA FERMENTACIÓN DE SIDRA.

Published in:

TIP Revista Especializada en Ciencias Químico-Biológicas, 2014, v. 17, n. 1, p. 5, doi. 10.1016/s1405-888x(14)70316-x

By:

Estela-Escalante, Waldir D.;
Rychtera, Mojmír;
Melzoch, Karel;
Torres-lbáñez, Fernando;
Calixto-Cotos, Rosario;
Bravo-Araníbar, Noemí;
Memenza-Zegarra, Miriam E.;
Chávez-Guzmán, Yissell M.

Publication type:

Article

DETECTION OF DEKKERA/BRETTANOMYCES BRUXELLENSIS IN PRESSED SANGIOVESE GRAPES BY REAL TIME PCR.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 2, p. 153

By:

Agnolucci, M.;
Scarano, S.;
Rea, F.;
Toffanin, A.;
Nuti, M.

Publication type:

Article

Molecular types of Cryptococcus gattii/ Cryptococcus neoformans species complex from clinical and environmental sources in Nairobi, Kenya.

Published in:

Mycoses, 2015, v. 58, n. 11, p. 665, doi. 10.1111/myc.12411

By:

Kangogo, Mourine;
Bader, Oliver;
Boga, Hamadi;
Wanyoike, Wanjiru;
Folba, Claudia;
Worasilchai, Navaporn;
Weig, Michael;
Groß, Uwe;
Bii, Christine C.

Publication type:

Article

Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine.

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2017, v. 12, n. 3/4, p. 107

By:

Gracin, Leo;
Križanović, Stela;
Jambrak, Anet Režek;
Tomašević, Marina;
Kelšin, Karla;
Lukić, Katarina;
Ganić, Karin Kovačević

Publication type:

Article

High Complexity and Degree of Genetic Variation in Brettanomyces bruxellensis Population.

Published in:

Genome Biology & Evolution, 2020, v. 12, n. 6, p. 795, doi. 10.1093/gbe/evaa077

By:

Gounot, Jean-Sébastien;
Neuvéglise, Cécile;
Freel, Kelle C;
Devillers, Hugo;
Piškur, Jure;
Friedrich, Anne;
Schacherer, Joseph

Publication type:

Article

Candida parapsilosis fungemia in neonates: genotyping results suggest healthcare workers hands as source, and review of published studies.

Published in:

Mycopathologia, 2007, v. 164, n. 6, p. 287

By:

Yhu-Chering Huang

Publication type:

Article

Modeling of yeast Brettanomyces bruxellensis growth at different acetic acid concentrations under aerobic and anaerobic conditions.

Published in:

Bioprocess & Biosystems Engineering, 2007, v. 30, n. 6, p. 389, doi. 10.1007/s00449-007-0135-y

By:

Garcia Yahara;
Mendez Javier;
Mata Tulio;
GÃ³mez Javier;
Aguilar Guadalupe

Publication type:

Article

Targeted gene deletion in Brettanomyces bruxellensis with an expression-free CRISPR-Cas9 system.

Published in:

Applied Microbiology & Biotechnology, 2020, v. 104, n. 16, p. 7105, doi. 10.1007/s00253-020-10750-5

By:

Varela, Cristian;
Bartel, Caroline;
Onetto, Cristobal;
Borneman, Anthony

Publication type:

Article

Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains.

Published in:

Applied Microbiology & Biotechnology, 2019, v. 103, n. 7, p. 3073, doi. 10.1007/s00253-019-09657-7

By:

Branco, Patrícia;
Sabir, Farzana;
Diniz, Mário;
Carvalho, Luísa;
Albergaria, Helena;
Prista, Catarina

Publication type:

Article

Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.

Published in:

Applied Microbiology & Biotechnology, 2018, v. 102, n. 2, p. 569, doi. 10.1007/s00253-017-8666-x

By:

Berbegal, Carmen;
Spano, Giuseppe;
Fragasso, Mariagiovanna;
Grieco, Francesco;
Russo, Pasquale;
Capozzi, Vittorio

Publication type:

Article

Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains.

Published in:

Applied Microbiology & Biotechnology, 2015, v. 99, n. 21, p. 9123, doi. 10.1007/s00253-015-6769-9

By:

Crauwels, S.;
Assche, A.;
Jonge, R.;
Borneman, A.;
Verreth, C.;
Troels, P.;
Samblanx, G.;
Marchal, K.;
Peer, Y.;
Willems, K.;
Verstrepen, K.;
Curtin, C.;
Lievens, B.

Publication type:

Article

Does Fungal Chitosan Leave Noticeable Traces in Treated Wines?

Published in:

Foods, 2024, v. 13, n. 21, p. 3367, doi. 10.3390/foods13213367

By:

Paulin, Margot;
Miot-Sertier, Cécile;
Miranda, Julie;
Vallet-Courbin, Amélie;
Maupeu, Julie;
Delattre, Cédric;
Coulon, Joana;
Moine, Virginie;
Marchal, Axel;
Roi, Stéphanie;
Doco, Thierry;
Dols-Lafargue, Marguerite

Publication type:

Article

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.

Published in:

Foods, 2022, v. 11, n. 19, p. 3045, doi. 10.3390/foods11193045

By:

Ferremi Leali, Nicola;
Binati, Renato L.;
Martelli, Francesco;
Gatto, Veronica;
Luzzini, Giovanni;
Salini, Andrea;
Slaghenaufi, Davide;
Fusco, Salvatore;
Ugliano, Maurizio;
Torriani, Sandra;
Salvetti, Elisa

Publication type:

Article

Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile.

Published in:

Foods, 2020, v. 9, n. 12, p. 1903, doi. 10.3390/foods9121903

By:

Pérez-López, Antonio J.;
Rodríguez-López, María I.;
Burló, Francisco;
Carbonell-Barrachina, Ángel A.;
Gabaldón, José A.;
Gómez-López, Vicente M.

Publication type:

Article

Molecular Tools to Exploit the Biotechnological Potential of Brettanomyces bruxellensis : A Review.

Published in:

Applied Sciences (2076-3417), 2021, v. 11, n. 16, p. 7302, doi. 10.3390/app11167302

By:

Di Canito, Alessandra;
Foschino, Roberto;
Mazzieri, Martina;
Vigentini, Ileana

Publication type:

Article

Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan.

Published in:

Applied Sciences (2076-3417), 2020, v. 10, n. 19, p. 6877, doi. 10.3390/app10196877

By:

Castro Marin, Antonio;
Chinnici, Fabio

Publication type:

Article

Investigation of beer-spoilage ability of Dekkera/ Brettanomyces yeasts and development of multiplex PCR method for beer-spoilage yeasts.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 177, doi. 10.1002/jib.209

By:

Shimotsu, Satoshi;
Asano, Shizuka;
Iijima, Kazumaru;
Suzuki, Koji;
Yamagishi, Hiromi;
Aizawa, Masayuki

Publication type:

Article

Novel Centromeric Loci of the Wine and Beer Yeast Dekkera bruxellensis CEN1 and CEN2.

Published in:

PLoS ONE, 2016, v. 11, n. 8, p. 1, doi. 10.1371/journal.pone.0161741

By:

Ishchuk, Olena P.;
Vojvoda Zeljko, Tanja;
Schifferdecker, Anna J.;
Mebrahtu Wisén, Sofia;
Hagström, Åsa K.;
Rozpędowska, Elżbieta;
Rørdam Andersen, Mikael;
Hellborg, Linda;
Ling, Zhihao;
Sibirny, Andrei A.;
Piškur, Jure

Publication type:

Article

Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 1, p. 152, doi. 10.1111/jam.12981

By:

Delsart, C.;
Grimi, N.;
Boussetta, N.;
Miot Sertier, C.;
Ghidossi, R.;
Vorobiev, E.;
Mietton Peuchot, M.

Publication type:

Article

Effect of a fungal chitosan preparation on Brettanomyces bruxellensis, a wine contaminant.

Published in:

Journal of Applied Microbiology, 2015, v. 118, n. 1, p. 123, doi. 10.1111/jam.12682

By:

Taillandier, P.;
Joannis‐Cassan, C.;
Jentzer, J.‐B.;
Gautier, S.;
Sieczkowski, N.;
Granes, D.;
Brandam, C.

Publication type:

Article

Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles.

Published in:

Journal of Applied Microbiology, 2010, v. 108, n. 4, p. 1450, doi. 10.1111/j.1365-2672.2009.04561.x

By:

Coulon, J.;
Perello, M.C.;
Lonvaud-Funel, A.;
de Revel, G.;
Renouf, V.

Publication type:

Article

Growth and volatile compound production by Brettanomyces/ Dekkera bruxellensis in red wine.

Published in:

Journal of Applied Microbiology, 2008, v. 104, n. 6, p. 1577, doi. 10.1111/j.1365-2672.2007.03693.x

By:

Romano, A.;
Perello, M.C.;
Revel, G. de;
Lonvaud-Funel, A.

Publication type:

Article

Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts.

Published in:

Journal of Applied Microbiology, 2008, v. 104, n. 2, p. 478, doi. 10.1111/j.1365-2672.2007.03566.x

By:

Daenen, L.;
Saison, D.;
Sterckx, F.;
Delvaux, F.R.;
Verachtert, H.;
Derdelinckx, G.

Publication type:

Article

Development of a molecular method for the typing of Brettanomyces bruxellensis ( Dekkera bruxellensis) at the strain level.

Published in:

Journal of Applied Microbiology, 2007, v. 102, n. 2, p. 555, doi. 10.1111/j.1365-2672.2006.03069.x

By:

Miot-Sertier, C.;
Lonvaud-Funel, A.

Publication type:

Article

Identification of Dekkera bruxellensis as a major contaminant yeast in continuous fuel ethanol fermentation.

Published in:

Journal of Applied Microbiology, 2007, v. 102, n. 2, p. 538, doi. 10.1111/j.1365-2672.2006.03082.x

By:

de Souza Liberal, A. T.;
Basílio, A. C. M.;
do Monte Resende, A.;
Brasileiro, B. T. V.;
da Silva-Filho, E. A.;
de Morais, J. O. F.;
Simões, D. A.;
de Morais, Jr., M. A.

Publication type:

Article

Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking.

Published in:

Journal of Applied Microbiology, 2006, v. 100, n. 6, p. 1208, doi. 10.1111/j.1365-2672.2006.02959.x

By:

Renouf, V.;
Falcou, M.;
Miot-Sertier, C.;
Perello, M. C.;
De Revel, G.;
Lonvaud-Funel, A.

Publication type:

Article

The effect of sulphur dioxide and oxygen on the viability and culturability of a strain ofAcetobacter pasteurianusand a strain ofBrettanomyces bruxellensisisolated from wine.

Published in:

Journal of Applied Microbiology, 2005, v. 98, n. 4, p. 862, doi. 10.1111/j.1365-2672.2004.02549.x

By:

du Toit, W. J.;
Pretorius, I. S.;
Lonvaud-Funel, A.

Publication type:

Article