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Alcoholic fermentation: beverages to biofuel

artículo científico publicado en 2008

Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae

artículo científico publicado en 2013

Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

scientific article published on 15 May 2020

Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance

artículo científico publicado en 2016

Corrigendum: Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

artículo científico publicado en 2020

Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions.

artículo científico publicado en 2016

Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations

artículo científico publicado en 2006

Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stress

artículo científico publicado en 2013

Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

artículo científico publicado en 2019

Genome renewal: A new phenomenon revealed from a genetic study of 43 strains ofSaccharomyces cerevisiae derived from natural fermentation of grape musts

artículo científico publicado en 1994

Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India ⬇️

artículo científico publicado el 30 de junio de 2011

Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance

artículo científico

Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

artículo científico publicado en 2014

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

artículo científico publicado en 2016

Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method

artículo científico publicado en 2013

Indigenous<i>Saccharomyces cerevisiae</i>yeasts as a source of biodiversity for the selection of starters for specific fermentations

artículo científico publicado en 2014

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

article

Molecular tools for assessing genetic diversity inSaccharomyces cerevisiaeand in the grapevine cultivar aglianico del vulture typical of South Italy

article

Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines.

artículo científico publicado en 2003

Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)

article

SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts.

artículo científico publicado en 2009

Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: influence of microbial/physical interactions on wine characteristics

scientific article published on 22 June 2020

Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

artículo científico publicado en 2010

The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance

artículo científico publicado en 2003

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

artículo científico publicado en 2018

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of <i>Saccharomyces cerevisiae</i> Wine Strains

artículo científico publicado en 2022

Yeast Interactions in Inoculated Wine Fermentation

artículo científico publicado en 2016

Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine

artículo científico publicado en 2017

Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal

artículo científico publicado en 2010

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