about
Dekkera bruxellensis--spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitivenessIndependent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts.Novel Centromeric Loci of the Wine and Beer Yeast Dekkera bruxellensis CEN1 and CEN2.Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast.Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products.Looking beyond Saccharomyces: the potential of non-conventional yeast species for desirable traits in bioethanol fermentation.High-Quality de Novo Genome Assembly of the Dekkera bruxellensis Yeast Isolate Using Nanopore MinION Sequencing.Phenotypic landscape of non-conventional yeast species for different stress tolerance traits desirable in bioethanol fermentation.Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast.A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499.Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensisHeat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment.Overview of craft brewing specificities and potentially associated microbiota.South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.Cold exposure affects carbohydrates and lipid metabolism, and induces Hog1p phosphorylation in Dekkera bruxellensis strain CBS 2499.Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris).Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains.Consortia formed by yeasts and acetic acid bacteria Asaia spp. in soft drinks.Improved electroporation procedure for genetic transformation of Dekkera/Brettanomyces bruxellensis.Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution.
P2860
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P2860
description
2014 nî lūn-bûn
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2014年の論文
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2014年学术文章
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2014年学术文章
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2014年学术文章
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2014年学术文章
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2014年学术文章
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2014年學術文章
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2014年學術文章
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2014年學術文章
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name
The wine and beer yeast Dekkera bruxellensis.
@en
type
label
The wine and beer yeast Dekkera bruxellensis.
@en
prefLabel
The wine and beer yeast Dekkera bruxellensis.
@en
P2093
P2860
P356
P1433
P1476
The wine and beer yeast Dekkera bruxellensis
@en
P2093
Anna Judith Schifferdecker
Jure Piškur
Sofia Dashko
P2860
P304
P356
10.1002/YEA.3023
P577
2014-07-07T00:00:00Z