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Lachancea thermotolerans

Known as: Kluyveromyces thermotolerans, Zygosaccharomyces thermotolerans 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2004-2017
02420042017

Papers overview

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2017
2017
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition.
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid… (More)
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2017
2017
Employing oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations
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
Influence of Lachancea thermotolerans on cv. Emir wine fermentation.
The present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co-cultured and… (More)
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2016
2016
Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae.
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this… (More)
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2016
2016
Crystal structures of a yeast 14-3-3 protein from Lachancea thermotolerans in the unliganded form and bound to a human lipid kinase PI4KB-derived peptide reveal high evolutionary conservation.
14-3-3 proteins bind phosphorylated binding partners to regulate several of their properties, including enzymatic activity… (More)
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2016
2016
Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and… (More)
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2016
2016
Development of microsatellite markers for Lachancea thermotolerans typing and population structure of wine-associated isolates.
Lachancea (Kluyveromyces) thermotolerans is an important member of the grape/wine yeast community with great technological… (More)
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2016
2016
Outlining the influence of non-conventional yeasts in wine ageing over lees.
During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as… (More)
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2015
2015
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.
Most red wines commercialized in the market use the malolactic fermentation process in order to ensure stability from a… (More)
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2012
2012
Genomics of alternative sulfur utilization in ascomycetous yeasts.
Thirteen ascomycetous yeast strains with sequenced genomes were assayed for their ability to grow on chemically defined medium… (More)
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