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For: Benito S, Palomero F, Calderón F, Palmero D, Suárez-Lepe J. Selection of appropriate Schizosaccharomyces strains for winemaking. Food Microbiol 2014;42:218-24. [DOI: 10.1016/j.fm.2014.03.014] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 02/15/2014] [Accepted: 03/18/2014] [Indexed: 10/25/2022]
Number Cited by Other Article(s)
1
Daute M, Jack F, Walker G. The potential for Scotch Malt Whisky flavour diversification by yeast. FEMS Yeast Res 2024;24:foae017. [PMID: 38684485 PMCID: PMC11095643 DOI: 10.1093/femsyr/foae017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 04/13/2024] [Accepted: 04/28/2024] [Indexed: 05/02/2024]  Open
2
Maicas S, Mateo JJ. The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine. Microorganisms 2023;11:1178. [PMID: 37317152 PMCID: PMC10224428 DOI: 10.3390/microorganisms11051178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023]  Open
3
Chen ES. Application of the fission yeast Schizosaccharomyces pombe in human nutrition. FEMS Yeast Res 2023;23:6961766. [PMID: 36574952 DOI: 10.1093/femsyr/foac064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/03/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]  Open
4
Metagenomic bacterial diversity and metabolomics profiling of Buttafuoco wine production. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
5
Freeze–thaw cycles characterize varietal aroma of Vidal blanc grape during late harvest by shaping self-assembled microeukaryotic communities. Food Chem 2022;384:132553. [DOI: 10.1016/j.foodchem.2022.132553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/07/2022] [Accepted: 02/22/2022] [Indexed: 11/23/2022]
6
Yu W, Zhu Y, Zhu R, Bai J, Qiu J, Wu Y, Zhong K, Gao H. Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113538] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
7
Liu S, Laaksonen O, Li P, Gu Q, Yang B. Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022;70:736-750. [PMID: 35019274 DOI: 10.1021/acs.jafc.1c07302] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
8
Tofalo R, Suzzi G, Perpetuini G. Discovering the Influence of Microorganisms on Wine Color. Front Microbiol 2021;12:790935. [PMID: 34925298 PMCID: PMC8678073 DOI: 10.3389/fmicb.2021.790935] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 11/15/2021] [Indexed: 01/08/2023]  Open
9
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety. FERMENTATION 2021. [DOI: 10.3390/fermentation7030171] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]  Open
10
Minnaar P, Jolly N, Beukes L, Benito S. Effect of alcoholic and acetous fermentations on the phenolic acids of Kei-apple (Dovyalis caffra L.) fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021;101:4315-4320. [PMID: 33417242 DOI: 10.1002/jsfa.11071] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 12/28/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
11
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts. FERMENTATION 2020. [DOI: 10.3390/fermentation6030063] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]  Open
12
Benito S. Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review. Microorganisms 2020;8:microorganisms8050655. [PMID: 32365869 PMCID: PMC7285359 DOI: 10.3390/microorganisms8050655] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/13/2020] [Accepted: 04/27/2020] [Indexed: 01/30/2023]  Open
13
Adaptation to Industrial Stressors Through Genomic and Transcriptional Plasticity in a Bioethanol Producing Fission Yeast Isolate. G3-GENES GENOMES GENETICS 2020;10:1375-1391. [PMID: 32086247 PMCID: PMC7144085 DOI: 10.1534/g3.119.400986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
14
Liu S, Laaksonen O, Marsol-Vall A, Zhu B, Yang B. Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020;68:3626-3637. [PMID: 32118429 PMCID: PMC7590984 DOI: 10.1021/acs.jafc.0c01050] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 02/25/2020] [Accepted: 03/01/2020] [Indexed: 06/10/2023]
15
Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations. Int J Food Microbiol 2019;318:108471. [PMID: 31841786 DOI: 10.1016/j.ijfoodmicro.2019.108471] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 11/08/2019] [Accepted: 12/05/2019] [Indexed: 01/19/2023]
16
Schizosaccharomyces pombe can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota. Microorganisms 2019;7:microorganisms7120606. [PMID: 31766775 PMCID: PMC6956116 DOI: 10.3390/microorganisms7120606] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/20/2019] [Accepted: 11/21/2019] [Indexed: 01/19/2023]  Open
17
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030054] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
18
Bougreau M, Ascencio K, Bugarel M, Nightingale K, Loneragan G. Yeast species isolated from Texas High Plains vineyards and dynamics during spontaneous fermentations of Tempranillo grapes. PLoS One 2019;14:e0216246. [PMID: 31048913 PMCID: PMC6497380 DOI: 10.1371/journal.pone.0216246] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Accepted: 04/16/2019] [Indexed: 12/24/2022]  Open
19
The impacts of Schizosaccharomyces on winemaking. Appl Microbiol Biotechnol 2019;103:4291-4312. [PMID: 31004207 DOI: 10.1007/s00253-019-09827-7] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 04/03/2019] [Accepted: 04/04/2019] [Indexed: 01/17/2023]
20
Benito Á, Calderón F, Benito S. Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition. AMB Express 2019;9:17. [PMID: 30712100 PMCID: PMC6360000 DOI: 10.1186/s13568-019-0738-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Accepted: 01/23/2019] [Indexed: 01/15/2023]  Open
21
Gutiérrez A, Boekhout T, Gojkovic Z, Katz M. Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.512] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
22
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4030076] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
23
The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4030073] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
24
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4010014] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
25
Jeffares DC. The natural diversity and ecology of fission yeast. Yeast 2018;35:253-260. [PMID: 29084364 DOI: 10.1002/yea.3293] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 10/12/2017] [Accepted: 10/13/2017] [Indexed: 12/17/2022]  Open
26
Use of non- Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. Food Microbiol 2018;69:51-63. [DOI: 10.1016/j.fm.2017.07.018] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2017] [Revised: 07/24/2017] [Accepted: 07/24/2017] [Indexed: 11/22/2022]
27
Schizosaccharomyces pombe Biotechnological Applications in Winemaking. Methods Mol Biol 2018;1721:217-226. [PMID: 29423860 DOI: 10.1007/978-1-4939-7546-4_19] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
28
Schizosaccharomyces pombe Isolation Protocol. Methods Mol Biol 2018;1721:227-234. [PMID: 29423861 DOI: 10.1007/978-1-4939-7546-4_20] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
29
Ivit NN, Loira I, Morata A, Benito S, Palomero F, Suárez-Lepe JA. Making natural sparkling wines with non-Saccharomyces yeasts. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3015-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
30
Lu Y, Voon MKW, Chua JY, Huang D, Lee PR, Liu SQ. The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine. Appl Microbiol Biotechnol 2017;101:7853-7863. [PMID: 28942463 DOI: 10.1007/s00253-017-8527-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 07/04/2017] [Accepted: 09/11/2017] [Indexed: 02/01/2023]
31
Higuchi Y, Mori H, Kubota T, Takegawa K. Analysis of ambient pH stress response mediated by iron and copper intake in Schizosaccharomyces pombe. J Biosci Bioeng 2017;125:92-96. [PMID: 28882432 DOI: 10.1016/j.jbiosc.2017.08.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 08/06/2017] [Accepted: 08/17/2017] [Indexed: 11/15/2022]
32
Del Fresno JM, Morata A, Loira I, Bañuelos MA, Escott C, Benito S, González Chamorro C, Suárez-Lepe JA. Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2920-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
33
Miljić U, Puškaš V, Vučurović V, Muzalevski A. Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast. J Food Sci 2017;82:1443-1450. [DOI: 10.1111/1750-3841.13736] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 04/01/2017] [Accepted: 04/14/2017] [Indexed: 02/04/2023]
34
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition. Molecules 2017;22:molecules22050739. [PMID: 28471391 PMCID: PMC6154098 DOI: 10.3390/molecules22050739] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 04/21/2017] [Accepted: 04/25/2017] [Indexed: 01/01/2023]  Open
35
Puertas B, Jiménez MJ, Cantos-Villar E, Cantoral JM, Rodríguez ME. Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates. J Appl Microbiol 2017;122:733-746. [PMID: 27981683 DOI: 10.1111/jam.13375] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 11/29/2016] [Accepted: 12/05/2016] [Indexed: 12/01/2022]
36
Benito Á, Calderón F, Benito S. Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics. Molecules 2016;21:E1744. [PMID: 27999345 PMCID: PMC6273388 DOI: 10.3390/molecules21121744] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 12/03/2016] [Accepted: 12/07/2016] [Indexed: 01/16/2023]  Open
37
Chen K, Escott C, Loira I, Del Fresno JM, Morata A, Tesfaye W, Calderon F, Benito S, Suárez-Lepe JA. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. Molecules 2016;21:molecules21111445. [PMID: 27809234 PMCID: PMC6272987 DOI: 10.3390/molecules21111445] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 10/21/2016] [Accepted: 10/22/2016] [Indexed: 11/18/2022]  Open
38
Domizio P, Liu Y, Bisson LF, Barile D. Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization. Food Microbiol 2016;61:136-149. [PMID: 27697163 DOI: 10.1016/j.fm.2016.08.010] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 08/26/2016] [Accepted: 08/27/2016] [Indexed: 01/09/2023]
39
Mylona A, Del Fresno J, Palomero F, Loira I, Bañuelos M, Morata A, Calderón F, Benito S, Suárez-Lepe J. Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety. Int J Food Microbiol 2016;232:63-72. [DOI: 10.1016/j.ijfoodmicro.2016.05.023] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 05/05/2016] [Accepted: 05/20/2016] [Indexed: 10/21/2022]
40
Benito Á, Calderón F, Palomero F, Benito S. Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae. Food Technol Biotechnol 2016;54:135-144. [PMID: 27904403 PMCID: PMC5105610 DOI: 10.17113/ftb.54.02.16.4220] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2015] [Accepted: 11/30/2015] [Indexed: 11/12/2022]  Open
41
García M, Greetham D, Wimalasena T, Phister T, Cabellos J, Arroyo T. The phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates. J Appl Microbiol 2016;121:215-33. [DOI: 10.1111/jam.13139] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 02/05/2016] [Accepted: 03/11/2016] [Indexed: 11/30/2022]
42
Padilla B, Gil JV, Manzanares P. Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity. Front Microbiol 2016;7:411. [PMID: 27065975 PMCID: PMC4814449 DOI: 10.3389/fmicb.2016.00411] [Citation(s) in RCA: 243] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Accepted: 03/14/2016] [Indexed: 11/20/2022]  Open
43
Benito Á, Jeffares D, Palomero F, Calderón F, Bai FY, Bähler J, Benito S. Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking. PLoS One 2016;11:e0151102. [PMID: 27007548 PMCID: PMC4805284 DOI: 10.1371/journal.pone.0151102] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2015] [Accepted: 02/22/2016] [Indexed: 02/04/2023]  Open
44
Capozzi V, Garofalo C, Chiriatti MA, Grieco F, Spano G. Microbial terroir and food innovation: The case of yeast biodiversity in wine. Microbiol Res 2015;181:75-83. [DOI: 10.1016/j.micres.2015.10.005] [Citation(s) in RCA: 129] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 10/05/2015] [Accepted: 10/12/2015] [Indexed: 12/30/2022]
45
Benito S, Hofmann T, Laier M, Lochbühler B, Schüttler A, Ebert K, Fritsch S, Röcker J, Rauhut D. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2497-8] [Citation(s) in RCA: 116] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
46
Benito Á, Calderón F, Palomero F, Benito S. Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production. Molecules 2015;20:9510-23. [PMID: 26016543 PMCID: PMC6272599 DOI: 10.3390/molecules20069510] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2015] [Revised: 05/11/2015] [Accepted: 05/12/2015] [Indexed: 11/16/2022]  Open
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Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl Microbiol Biotechnol 2014;99:1911-22. [PMID: 25408314 DOI: 10.1007/s00253-014-6197-2] [Citation(s) in RCA: 119] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 10/26/2014] [Accepted: 10/27/2014] [Indexed: 11/28/2022]
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Benito S, Palomero F, Calderón F, Morata A, Suárez-Lepe JA. Schizosaccharomyces isolation method. BIO WEB OF CONFERENCES 2014. [DOI: 10.1051/bioconf/20140302002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]  Open
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