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Food Research International, ISSN 0963-9969, 08/2019, Volume 122, pp. 392 - 401
The use of in combination with is considered as a state-of-the-art biological application to modulate wine composition. This application implies a detailed... 
Extracellular metabolites | Yeast interactions | Mixed fermentation | Non-Saccharomyces | Starmerella bacillaris | QUALITY | ALCOHOL | FOOD SCIENCE & TECHNOLOGY | Stormerella bacillaris | CANDIDA-ZEMPLININA | Wine | Usage | Acetic acid | Fermentation | Organic compounds
Journal Article
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, ISSN 0099-2240, 08/2018, Volume 84, Issue 16
Over the last few years, the potential of non-Saccharomyces yeasts to improve the sensory quality of wine has been well recognized. In particular, the use of... 
YEAST SACCHAROMYCES-CEREVISIAE | GRAPE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | CHEMICALLY-DEFINED MEDIUM | Starmerella bacillaris | nitrogen metabolism | GROWTH | MICROBIOLOGY | wine fermentation | ALCOHOLIC FERMENTATION | carbon metabolism | MUSTS | Life Sciences | Biotechnology | Microbiology and Parasitology
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 2017, Volume 68, Issue 3, pp. 378 - 385
Journal Article
FEMS Yeast Research, ISSN 1567-1356, 08/2015, Volume 15, Issue 5, p. fov045
Journal Article
Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, ISSN 0003-6072, 2012, Volume 102, Issue 4, pp. 653 - 658
Journal Article
Genome Announcements, ISSN 2169-8287, 08/2017, Volume 5, Issue 32
is a fermentative yeast commonly found in vineyards. Here, we present the draft genome sequence of PAS13, a nonconventional enological yeast with a potential... 
Journal Article
Genome Announcements, ISSN 2169-8287, 2017, Volume 5, Issue 17
is an ascomycetous yeast commonly present in enological environments. Here, we report the first draft genome sequence of FRI751, which will facilitate the... 
Journal Article
Bioresource Technology, ISSN 0960-8524, 10/2019, Volume 289, p. 121732
Introduction of novel species will highlight technical feasibility of microalgae-based biofuels for commercial applications. This paper reports the effect of... 
Stichococcus bacillaris | Microalgae | Renewable | Fatty acids | Biodiesel | Wavelength | ENERGY | CARBON | PHOTOBIOREACTORS | ENERGY & FUELS | LIPID PRODUCTION | AGRICULTURAL ENGINEERING | CHLAMYDOMONAS-REINHARDTII | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | BIOMASS | GROWTH | CULTIVATION
Journal Article
Food Research International, ISSN 0963-9969, 07/2018, Volume 109, pp. 298 - 309
The use of mixed fermentations with and is gaining attention in recent years due to their ability to modulate the metabolites production of enological... 
Chromatic profile | Aroma profile | Mixed fermentations | Non-Saccharomyces | Starmerella bacillaris | VITISIN-A | FOOD SCIENCE & TECHNOLOGY | YEAST INTERACTIONS | WINEMAKING | ETHANOL CONTENT | MIXED CULTURE FERMENTATIONS | IMPACT ODORANTS | CANDIDA-ZEMPLININA | GRAPE VARIETIES | WHITE WINE | Wine | Esters | Metabolites | Fermentation | Fatty acids | Analysis
Journal Article
Current Opinion in Food Science, ISSN 2214-7993, 02/2019, Volume 25, pp. 57 - 61
The fermentation of carbon sources by fungi leading to the production of foods and beverages represents one of the oldest and most economically significant of... 
STRAINS | STARMERELLA-BACILLARIS | FOOD SCIENCE & TECHNOLOGY | NONCONVENTIONAL YEASTS | WINE FERMENTATION | STARTER CULTURES | DIVERSITY | SACCHAROMYCES-CEREVISIAE
Journal Article