| 1 |
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide
Oro L, Ciani M, Bizzaro D, Comitini F
Journal of Applied Microbiology, 121(1), 207, 2016 |
| 2 |
Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression
Nardi T, Remize F, Alexandre H
Applied Microbiology and Biotechnology, 88(4), 925, 2010 |
| 3 |
A method for estimating Dekkera/Brettanomyces populations in wines
Benito S, Palomero F, Morata A, Calderon F, Suarez-Lepe JA
Journal of Applied Microbiology, 106(5), 1743, 2009 |
| 4 |
The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine
du Toit WJ, Pretorius IS, Lonvaud-Funel A
Journal of Applied Microbiology, 98(4), 862, 2005 |
| 5 |
The role of indigenous yeasts in traditional Irish cider fermentations
Morrissey WF, Davenport B, Querol A, Dobson ADW
Journal of Applied Microbiology, 97(3), 647, 2004 |
