Lachancea nothofagi

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

Topic mentions per year

Topic mentions per year

2007-2017
012320072017

Papers overview

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Review
2018
Review
2018
At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all… (More)
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2017
2017
Oxygen is sometimes deliberately introduced in winemaking at various stages to enhance yeast biomass formation and prevent stuck… (More)
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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… (More)
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2015
2015
Biosurfactants are a family of diverse amphipathic molecules that are produced by several microorganisms such as bacteria, molds… (More)
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2014
2014
BACKGROUND Lachancea fermentati is an environmental yeast that is also used in the fermentation of alcoholic drinks. It has not… (More)
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2014
2014
Yeasts were isolated by the enrichment technique from the phylloplane of 94 samples of sugarcane leaf collected from seven… (More)
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2014
2014
Eight non-Saccharomyces wine strains, previously selected for their ability to modulate the final concentrations of various… (More)
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2013
2013
During the characterization of the microbiota biodiversity associated with grapes and wineries in different bioclimatic… (More)
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2013
2013
When inoculated in association with Saccharomyces cerevisiae, the yeast Lachancea thermotolerans determines a reduction of… (More)
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2011
2011
In the present work, a novel ascomycete species, Lachancea mirantina sp. nov., isolated from the fermentation process that… (More)
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