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 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
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
The present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co-cultured and… (More)
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2016
2016
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
14-3-3 proteins bind phosphorylated binding partners to regulate several of their properties, including enzymatic activity… (More)
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2016
2016
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
Lachancea (Kluyveromyces) thermotolerans is an important member of the grape/wine yeast community with great technological… (More)
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2016
2016
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
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
Thirteen ascomycetous yeast strains with sequenced genomes were assayed for their ability to grow on chemically defined medium… (More)
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