about
Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wineBioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentationYeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years.Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR.Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.Temperature adaptation markedly determines evolution within the genus SaccharomycesAnalysis of yeast populations during alcoholic fermentation: a six year follow-up study.Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature.Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentationCorrelation between Low Temperature Adaptation and Oxidative Stress in Saccharomyces cerevisiae.iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation.Editorial: Non-conventional Yeast in the Wine Industry.Determination of viable wine yeast using DNA binding dyes and quantitative PCR.Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments.Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes.Population dynamics of acetic acid bacteria during traditional wine vinegar production.Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.The glutamate synthase (GOGAT) of Saccharomyces cerevisiae plays an important role in central nitrogen metabolism.Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations.Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast.Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption.The role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation.Quantification of the expression of reference and alcohol dehydrogenase genes of some acetic acid bacteria in different growth conditions.Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.Effect of oenological practices on microbial populations using culture-independent techniques.Proteomic evolution of a wine yeast during the first hours of fermentation.Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.Molecular differentiation of Keratinomyces (Trichophyton) species.The utility of mitochondrial DNA restriction analysis in the classification of strains of Chrysosporium (hyphomycetes).Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation.Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae.Vitality enhancement of the rehydrated active dry wine yeast.New PCR-based methods for yeast identification.Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperatureEffect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiaeEffects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine
P50
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P50
description
hulumtues
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
José M Guillamón
@ast
José M Guillamón
@en
José M Guillamón
@es
José M Guillamón
@nl
José M Guillamón
@sl
type
label
José M Guillamón
@ast
José M Guillamón
@en
José M Guillamón
@es
José M Guillamón
@nl
José M Guillamón
@sl
prefLabel
José M Guillamón
@ast
José M Guillamón
@en
José M Guillamón
@es
José M Guillamón
@nl
José M Guillamón
@sl
P1053
I-2040-2015
P106
P21
P31
P3829
P496
0000-0001-5414-0787