Lista de obras - Benoit Divol - Dominio Público Uruguay

A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae

artículo científico publicado en 2019

A multivariate approach using attenuated total reflectance mid-infrared spectroscopy to measure the surface mannoproteins and β-glucans of yeast cell walls during wine fermentations.

artículo científico publicado en 2015

A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

scientific article published in 2021

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.

artículo científico publicado en 2018

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

artículo científico publicado en 2016

Candida pyralidae killer toxin disrupts the cell wall of Brettanomyces bruxellensis in red grape juice.

artículo científico publicado en 2016

Characterisation of the enzymatic properties of MpAPr1, an aspartic protease secreted by the wine yeast Metschnikowia pulcherrima

artículo científico publicado en 2017

Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces spp

artículo científico publicado en 2014

Comparative characterization of endo-polygalacturonase (Pgu1) from Saccharomyces cerevisiae and Saccharomyces paradoxus under winemaking conditions.

artículo científico publicado en 2011

Comparative morphological characteristics of three Brettanomyces bruxellensis wine strains in the presence/absence of sulfur dioxide.

artículo científico publicado en 2016

Effect of alternative NAD+-regenerating pathways on the formation of primary and secondary aroma compounds in a Saccharomyces cerevisiae glycerol-defective mutant

artículo científico publicado en 2011

Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine

article by M.E. B. Whitener et al published 3 February 2017 in Australian Journal of Grape and Wine Research

Elimination of glycerol and replacement with alternative products in ethanol fermentation by Saccharomyces cerevisiae

artículo científico publicado en 2010

Epigenetic regulation of PGU1 transcription in Saccharomyces cerevisiae

artículo científico publicado en 2010

Evidence for viable but nonculturable yeasts in botrytis-affected wine.

artículo científico publicado en 2005

Exploring the phenotypic diversity of oenological traits in <i>Kluyveromyces marxianus</i> strains

artículo científico publicado en 2022

Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences

artículo científico publicado en 2018

Genetic characterization of strains of Saccharomycescerevisiae responsible for 'refermentation' in Botrytis-affected wines

artículo científico publicado en 2006

Genetic screening of lactic acid bacteria of oenological origin for bacteriocin-encoding genes.

artículo científico publicado en 2008

Genetic screening of wine-related enzymes in Lactobacillus species isolated from South African wines.

artículo científico publicado en 2009

Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering

artículo científico publicado en 2015

Investigating the proteins released by yeasts in synthetic wine fermentations.

artículo científico publicado en 2013

Kluyveromyces marxianus secretes a pectinase in Shiraz grape must that impacts technological properties and aroma profile of wine

article

Microbial aspartic proteases: current and potential applications in industry

artículo científico publicado en 2014

Molecular characterization of Oenococcus oeni genes encoding proteins involved in arginine transport.

artículo científico publicado en 2003

Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties

artículo científico publicado en 2018

Optimization of carbon and nitrogen medium components for biomass production using non-Saccharomyces wine yeasts.

artículo científico publicado en 2014

PCR detection of enzyme-encoding genes in Leuconostoc mesenteroides strains of wine origin

artículo científico publicado en 2011

PGU1 gene natural deletion is responsible for the absence of endo-polygalacturonase activity in some wine strains of Saccharomyces cerevisiae

scientific article published on 26 July 2007

Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation

artículo científico publicado en 2021

Quantitative PCR: an appropriate tool to detect viable but not culturable Brettanomyces bruxellensis in wine.

artículo científico publicado en 2012

Recovery of endo-polygalacturonase activity in wine yeast and its effect on wine aroma.

artículo científico publicado en 2009

Regulation of endo-polygalacturonase activity in Saccharomyces cerevisiae

artículo científico publicado en 2009

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts.

artículo científico

The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like medium

artículo científico publicado en 2017

The expression, secretion and activity of the aspartic protease MpAPr1 in Metschnikowia pulcherrima IWBT Y1123

scientific article published on 16 August 2019

Understanding the regulation of extracellular protease gene expression in fungi: a key step towards their biotechnological applications

scientific article published on 25 May 2019

Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts

article by Margaret E. Beckner Whitener et al published 13 February 2016 in Metabolomics

Wine biotechnology in South Africa: towards a systems approach to wine science

artículo científico publicado en 2008

Yeast Cell Wall Chitin Reduces Wine Haze Formation

artículo científico publicado en 2018

Lista de obras de Benoit Divol

A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae

A multivariate approach using attenuated total reflectance mid-infrared spectroscopy to measure the surface mannoproteins and β-glucans of yeast cell walls during wine fermentations.

A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Candida pyralidae killer toxin disrupts the cell wall of Brettanomyces bruxellensis in red grape juice.

Characterisation of the enzymatic properties of MpAPr1, an aspartic protease secreted by the wine yeast Metschnikowia pulcherrima

Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces spp

Comparative characterization of endo-polygalacturonase (Pgu1) from Saccharomyces cerevisiae and Saccharomyces paradoxus under winemaking conditions.

Comparative morphological characteristics of three Brettanomyces bruxellensis wine strains in the presence/absence of sulfur dioxide.

Effect of alternative NAD+-regenerating pathways on the formation of primary and secondary aroma compounds in a Saccharomyces cerevisiae glycerol-defective mutant

Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine

Elimination of glycerol and replacement with alternative products in ethanol fermentation by Saccharomyces cerevisiae

Epigenetic regulation of PGU1 transcription in Saccharomyces cerevisiae

Evidence for viable but nonculturable yeasts in botrytis-affected wine.

Exploring the phenotypic diversity of oenological traits in <i>Kluyveromyces marxianus</i> strains

Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences

Genetic characterization of strains of Saccharomycescerevisiae responsible for 'refermentation' in Botrytis-affected wines

Genetic screening of lactic acid bacteria of oenological origin for bacteriocin-encoding genes.

Genetic screening of wine-related enzymes in Lactobacillus species isolated from South African wines.

Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering

Investigating the proteins released by yeasts in synthetic wine fermentations.

Kluyveromyces marxianus secretes a pectinase in Shiraz grape must that impacts technological properties and aroma profile of wine

Microbial aspartic proteases: current and potential applications in industry

Molecular characterization of Oenococcus oeni genes encoding proteins involved in arginine transport.

Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties

Optimization of carbon and nitrogen medium components for biomass production using non-Saccharomyces wine yeasts.

PCR detection of enzyme-encoding genes in Leuconostoc mesenteroides strains of wine origin

PGU1 gene natural deletion is responsible for the absence of endo-polygalacturonase activity in some wine strains of Saccharomyces cerevisiae

Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation

Quantitative PCR: an appropriate tool to detect viable but not culturable Brettanomyces bruxellensis in wine.

Recovery of endo-polygalacturonase activity in wine yeast and its effect on wine aroma.

Regulation of endo-polygalacturonase activity in Saccharomyces cerevisiae

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts.

The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like medium

The expression, secretion and activity of the aspartic protease MpAPr1 in Metschnikowia pulcherrima IWBT Y1123

Understanding the regulation of extracellular protease gene expression in fungi: a key step towards their biotechnological applications

Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts

Wine biotechnology in South Africa: towards a systems approach to wine science

Yeast Cell Wall Chitin Reduces Wine Haze Formation