Lista de obras - Maurizio Ciani - Dominio Público Uruguay

Activity of different 'killer' yeasts on strains of yeast species undesirable in the food industry

artículo científico publicado en 1991

Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts

artículo científico publicado en 2014

Bioremediation of high organic load lagoon sediments: Compost addition and priming effects ⬇️

artículo científico publicado el 27 de diciembre de 2012

Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris).

artículo científico publicado en 2016

Brettanomyces Spoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent Methods

scientific article published on 29 January 2019

Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production

artículo científico publicado en 2015

Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines

artículo científico publicado en 1998

Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

artículo científico publicado en 2004

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

artículo científico publicado en 2009

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae.

artículo científico publicado en 2016

Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater

scientific article published on 20 January 2009

Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution

scientific article published on 18 November 2019

Enhanced Glycerol Content in Wines Made with Immobilized Candida stellata Cells.

artículo científico publicado en 1996

Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries.

artículo científico publicado en 2004

Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide

artículo científico publicado en 2016

Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

artículo científico publicado en 2019

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

artículo científico publicado en 2021

Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations

artículo científico publicado en 2006

Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

article by Mirko Gobbi et al published 7 March 2014 in European Food Research and Technology

From crude glycerol to carotenoids by using a Rhodotorula glutinis mutant

artículo científico publicado en 2013

Fungicides degradation in an organic biomixture: impact on microbial diversity

scientific article published on 23 March 2011

Genetic diversity and antimicrobial resistance profiles of Campylobacter coli and Campylobacter jejuni isolated from broiler chicken in farms and at time of slaughter in central Italy.

artículo científico publicado en 2017

Grape berry yeast communities: Influence of fungicide treatments ⬇️

artículo científico publicado el 2 de enero de 2013

Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine

artículo científico publicado en 2008

Improvement of Bioremediation Performance for the Degradation of Petroleum Hydrocarbons in Contaminated Sediments

article

Influence of glycerol production on the aerobic and anaerobic growth of the wine yeast Candida stellata.

artículo científico publicado en 2000

Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni.

artículo científico publicado en 2005

Investigation of the Dominant Microbiota in Ready-to-Eat Grasshoppers and Mealworms and Quantification of Carbapenem Resistance Genes by qPCR

article

Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: purification and characterization

artículo científico publicado en 2004

Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must ⬇️

artículo científico publicado el 17 de enero de 2011

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine

artículo científico publicado en 2012

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

artículo científico publicado en 2022

Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition

artículo científico publicado en 2019

Minisatellites in Saccharomyces cerevisiae genes encoding cell wall proteins: a new way towards wine strain characterisation

artículo científico publicado en 2004

Multiparameter analysis of apoptosis in puromycin-treated Saccharomyces cerevisiae.

artículo científico publicado en 2015

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

artículo científico publicado en 2016

Occurrence of on Grape Berries and in Related Winemaking Cellar

artículo científico publicado en 2019

Oleic acid and ergosterol supplementation mitigates oxidative stress in wine strains of Saccharomyces cerevisiae.

artículo científico publicado en 2010

Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.

artículo científico publicado en 2011

Pichia anomala DBVPG 3003 secretes a ubiquitin-like protein that has antimicrobial activity

artículo científico publicado en 2008

Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts

scientific article published on 01 September 2004

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

scientific article published on 04 March 2020

Precision determination for the specific oxygen uptake rate (SOUR) method used for biological stability evaluation of compost and biostabilized products

article

Presence of rhizobia in soils in Somalia

artículo científico publicado en 1995

Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts

artículo científico publicado en 2020

Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine

scientific article published on 20 May 2020

SED1 polymorphism within the genus Saccharomyces.

artículo científico publicado en 2004

Screening of yeasts for growth on crude glycerol and optimization of biomass production

artículo científico publicado en 2012

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

artículo científico publicado en 2010

Selective sugar consumption by apiculate yeasts

artículo científico publicado en 1999

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.

artículo científico publicado en 2016

Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions

scientific article published on 19 January 2007

Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation

artículo científico publicado en 2012

Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers

scientific article published on 18 August 2020

Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages

artículo científico publicado en 2006

Taxonomic reclassification of Candida stellata DBVPG 3827.

artículo científico publicado en 2005

TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing

artículo científico publicado en 2015

Tetrapisispora phaffii killer toxin is a highly specific beta-glucanase that disrupts the integrity of the yeast cell wall

artículo científico publicado en 2009

The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods.

artículo científico publicado en 2019

The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties.

artículo científico publicado en 2019

The zymocidial activity of Tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking.

artículo científico publicado en 2010

Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains

artículo científico

Torulaspora delbrueckii for secondary fermentation in sparkling wine production

scientific article published on 19 March 2018

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

artículo científico publicado en 2015

TpBGL2 codes for a Tetrapisispora phaffii killer toxin active against wine spoilage yeasts.

artículo científico publicado en 2013

Use of Pichia fermentans and Candida sp. strains for the biological treatment of stored olive mill wastewater.

artículo científico publicado en 2011

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

artículo científico publicado en 2022

Variability of HXT2 at the protein and gene level among the Saccharomyces sensu stricto group

artículo científico publicado en 2003

Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries

artículo científico publicado en 2017

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

artículo científico publicado en 2019

Vomitoxin and zearalenone content of soft wheat flour milled by different methods

scientific article published on 01 February 2007

Yeast Interactions in Inoculated Wine Fermentation

artículo científico publicado en 2016

Yeast diversity during tapping and fermentation of palm wine from Cameroon

artículo científico publicado en 2009

Yeast diversity in crop-growing environments in Cameroon

artículo científico publicado en 2008

Yeast killer toxins: from ecological significance to application

scientific article published on 25 April 2019

Lista de obras de Maurizio Ciani

Activity of different 'killer' yeasts on strains of yeast species undesirable in the food industry

Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts

Bioremediation of high organic load lagoon sediments: Compost addition and priming effects ⬇️

Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris).

Brettanomyces Spoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent Methods

Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production

Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines

Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae.

Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater

Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution

Enhanced Glycerol Content in Wines Made with Immobilized Candida stellata Cells.

Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries.

Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide

Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations

Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

From crude glycerol to carotenoids by using a Rhodotorula glutinis mutant

Fungicides degradation in an organic biomixture: impact on microbial diversity

Genetic diversity and antimicrobial resistance profiles of Campylobacter coli and Campylobacter jejuni isolated from broiler chicken in farms and at time of slaughter in central Italy.

Grape berry yeast communities: Influence of fungicide treatments ⬇️

Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine

Improvement of Bioremediation Performance for the Degradation of Petroleum Hydrocarbons in Contaminated Sediments

Influence of glycerol production on the aerobic and anaerobic growth of the wine yeast Candida stellata.

Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni.

Investigation of the Dominant Microbiota in Ready-to-Eat Grasshoppers and Mealworms and Quantification of Carbapenem Resistance Genes by qPCR

Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: purification and characterization

Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must ⬇️

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition

Minisatellites in Saccharomyces cerevisiae genes encoding cell wall proteins: a new way towards wine strain characterisation

Multiparameter analysis of apoptosis in puromycin-treated Saccharomyces cerevisiae.

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

Occurrence of on Grape Berries and in Related Winemaking Cellar

Oleic acid and ergosterol supplementation mitigates oxidative stress in wine strains of Saccharomyces cerevisiae.

Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.

Pichia anomala DBVPG 3003 secretes a ubiquitin-like protein that has antimicrobial activity

Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

Precision determination for the specific oxygen uptake rate (SOUR) method used for biological stability evaluation of compost and biostabilized products

Presence of rhizobia in soils in Somalia

Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts

Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine

SED1 polymorphism within the genus Saccharomyces.

Screening of yeasts for growth on crude glycerol and optimization of biomass production

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

Selective sugar consumption by apiculate yeasts

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.

Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions

Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation

Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers

Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages

Taxonomic reclassification of Candida stellata DBVPG 3827.

TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing

Tetrapisispora phaffii killer toxin is a highly specific beta-glucanase that disrupts the integrity of the yeast cell wall

The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods.

The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties.

The zymocidial activity of Tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking.

Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains

Torulaspora delbrueckii for secondary fermentation in sparkling wine production

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

TpBGL2 codes for a Tetrapisispora phaffii killer toxin active against wine spoilage yeasts.

Use of Pichia fermentans and Candida sp. strains for the biological treatment of stored olive mill wastewater.

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

Variability of HXT2 at the protein and gene level among the Saccharomyces sensu stricto group

Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

Vomitoxin and zearalenone content of soft wheat flour milled by different methods

Yeast Interactions in Inoculated Wine Fermentation

Yeast diversity during tapping and fermentation of palm wine from Cameroon

Yeast diversity in crop-growing environments in Cameroon

Yeast killer toxins: from ecological significance to application