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Lachancea nothofagi

Known as: Lachancea sp. UWOPS 99-807.3 
 
National Institutes of Health

Papers overview

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2017
2017
Oxygen is sometimes deliberately introduced in winemaking at various stages to enhance yeast biomass formation and prevent stuck… Expand
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2016
2016
Since more than a decade ago, Saccharomyces cerevisiae has been used as a model to dissect complex traits, revealing the genetic… Expand
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Highly Cited
2015
Highly Cited
2015
Most red wines commercialized in the market use the malolactic fermentation process in order to ensure stability from a… Expand
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2015
2015
Biosurfactants are a family of diverse amphipathic molecules that are produced by several microorganisms such as bacteria, molds… Expand
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2014
2014
The yeast population present in grape juice at the beginning of inoculated and spontaneous fermentations is diverse, but… Expand
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2013
2013
When inoculated in association with Saccharomyces cerevisiae, the yeast Lachancea thermotolerans determines a reduction of… Expand
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2013
2013
During the characterization of the microbiota biodiversity associated with grapes and wineries in different bioclimatic… Expand
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2011
2011
Publisher Summary This chapter studies the genus Lachancea. In the determination of asexual reproduction, cell division is by… Expand
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Highly Cited
2010
Highly Cited
2010
The aim of this study was to know the yeast biodiversity from fresh olive (Olea europaea L.) fruits, olive paste (crush olives… Expand
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