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Lachancea nothofagi

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

Papers overview

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Review
2020
Review
2020
The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve… 
2018
2018
Oxygen is sometimes deliberately introduced in winemaking at various stages to enhance yeast biomass formation and prevent stuck… 
2018
2018
Abstract Previously, we showed that the symbiotic yeast Lachancea thermotolerans (Filippov) (Saccharomycetales… 
2016
2016
Since more than a decade ago, Saccharomyces cerevisiae has been used as a model to dissect complex traits, revealing the genetic… 
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… 
2014
2014
BackgroundLachancea fermentati is an environmental yeast that is also used in the fermentation of alcoholic drinks. It has not… 
2014
2014
The yeast population present in grape juice at the beginning of inoculated and spontaneous fermentations is diverse, but… 
2013
2013
During the characterization of the microbiota biodiversity associated with grapes and wineries in different bioclimatic…