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Molecular monitoring of wine fermentations conducted by active dry yeast strains.
A simple and rapid method of yeast strain characterization based on mitochondrial DNA restriction analysis was applied to the control of wine fermentations conducted by active dry yeast strains. ThisExpand
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  • Open Access
Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces
ABSTRACT The present study uses a mathematical-empirical approach to estimate the cardinal growth temperature parameters (T min, the temperature below which growth is no longer observed; T opt, theExpand
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  • Open Access
Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region
Abstract In this study, we identified a total of 33 wine yeast species and strains using the restriction patterns generated from the region spanning the internal transcribed spacers (ITS 1 and 2) andExpand
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Molecular characterization of a chromosomal rearrangement involved in the adaptive evolution of yeast strains.
Wine yeast strains show a high level of chromosome length polymorphism. This polymorphism is mainly generated by illegitimate recombination mediated by Ty transposons or subtelomeric repeatedExpand
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  • Open Access
Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.
Along the fermentation process yeasts are affected by a succession of stress conditions that affect their viability and fermentation efficiency. Among the stress conditions the most relevant are highExpand
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  • Open Access
Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments.
Two isolates of spoilage yeasts Zygosaccharomyces bailii and Zygosaccharomyces rouxii were obtained from a high sugar environment, in a factory producing candied fruit and nougat. Other strains, Z.Expand
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A Comparative Study of Different Methods of Yeast Strain Characterization
Summary An extensive survey of different methods of yeast strain identification (classical microbiological tests, whole-cell protein electrophoresis, chromosomal patterns, DNA hybridization andExpand
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Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
The ability to produce 4-ethylphenol from the substrate p-coumaric acid in synthetic media was evaluated for several yeast species associated with wine production. Molar conversion rates as high asExpand
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Natural hybrids from Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces kudriavzevii in wine fermentations.
Several wine isolates of Saccharomyces were analysed for six molecular markers, five nuclear and one mitochondrial, and new natural interspecific hybrids were identified. The molecularExpand
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Role of yeasts in table olive production.
Table olives are a traditional fermented vegetable of the Mediterranean countries, but their production and consumption are now spread all around the world. Yeasts can play a double role in thisExpand
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