Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot

No abstract is available for this paper.

• Publication year

  2008

• Venue

  Journal of Applied Microbiology

• Publication date

  2008-04-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology, Environmental Science

• Identifiers
  DOI 10.1111/j.1365-2672.2007.03631.xPMID 17976167
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• The yeasts, a taxonomic study

  2007cited by this paper
• Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources.

  2006cited by this paper
• Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations.

  2006cited by this paper
• Growth and 4-Ethylphenol Production by the Yeast Pichia guilliermondii in Grape Juices

  2006cited by this paper
• Contaminants of bee products

  2006cited by this paper
• Taxonomy and phylogeny of the ascomycetous yeast genus Zygoascus, with proposal of Zygoascus meyerae sp. nov. and related anamorphic varieties.

  2005cited by this paper
• Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria

  2005influential reference
• Plant-Provided Food for Carnivorous Insects: Suitability of (extra-)floral nectar, pollen, and honeydew as insect food sources

  2005cited by this paper
• The significance of gut sucrase activity for osmoregulation in the pea aphid, Acyrthosiphon pisum.

  2005cited by this paper
• MEGA3: Integrated software for Molecular Evolutionary Genetics Analysis and sequence alignment

  2004cited by this paper
• PCOGR: Phylogenetic COG ranking as an online tool to judge the specificity of COGs with respect to freely definable groups of organisms

  2004cited by this paper
• Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes.

  2004influential reference
• Detecting spoilage yeasts.

  2004cited by this paper
• Understanding and Measuring the Shelf-life of Food

  2004cited by this paper
• The Phaff school of yeast ecology

  2003cited by this paper
• Autochthonous microbial population in a Niagara Peninsula icewine must

  2003influential reference
• Yeast interactions and wine flavour.

  2003influential reference
• Spoilage yeasts in the wine industry.

  2003cited by this paper
• The Occurrence of Non-Saccharomyces cerevisiae Yeast Species Over Three Vintages in Four Vineyards and Grape Musts From Four Production Regions of the Western Cape, South Africa

  2003influential reference
• Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora.

  2003cited by this paper
• Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol

  2003cited by this paper
• Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA.

  2002cited by this paper
• Age-specific patterns in honeydew production and honeydew composition in the aphid Metopeurum fuscoviride: implications for ant-attendance.

  2002cited by this paper
• The yeast ecology of wine grapes.

  2002cited by this paper
• Methane production in rice soil is inhibited by cyanobacteria.

  2002cited by this paper
• Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces

  2001cited by this paper
• Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines

  2001cited by this paper
• Host plant and ants influence the honeydew sugar composition of aphids

  2001cited by this paper
• A differential medium for the enumeration of the spoilage yeast Zygosaccharomyces bailii in wine.

  2000cited by this paper
• Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce.

  2000cited by this paper
• Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers.

  1999cited by this paper
• On the origins of wine yeast.

  1999cited by this paper
• Freeze—desiccation survival in wild yeasts in the bloom of icewine grapes

  1997cited by this paper
• Fusarium and its near relatives

  1993cited by this paper
• Potential use for Zygosaccharomyces species in winemaking

  1993cited by this paper
• Acetic Acid Bacterial Biota of the Pink Sugar Cane Mealybug, Saccharococcus sacchari, and Its Environs

  1990cited by this paper
• The yeasts in a Riesling must from the Niagara grape-growing region of Ontario

  1990cited by this paper
• Fungi and Food Spoilage

  1987cited by this paper
• Analysis of Yeast Flora Associated with Grape Sour Rot and of the Chemical Disease Markers

  1987cited by this paper
• Possible integrated control of grape-vine sour-rot

  1986cited by this paper
• Growth ofSaccharomyces BisporusVar.Bisporus, a Yeast Resistant to Sorbic Acid

  1978cited by this paper
• Some Products of the Metabolism of Ethyl 4-Oxobutanoate by Saccharomyces Fermentati in the Film Form on the Surface of Simulated Flor Sherry

  1977cited by this paper
• The wine yeast sf the cape

  1961cited by this paper
• The wine yeasts of the cape. V. Studies on the occurrence of Brettanomyces intermedius and Brettanomyces schanderlii.

  1961cited by this paper

• Alternaria, Tenuazonic Acid and Spoilage Yeasts Associated with Bunch Rots of the Southern Oasis of Mendoza (Argentina) Winegrowing Region

  2025cites this paper
• An Overview of Molecular Techniques for Profiling Microbial Communities in Beer and Wine

  2025cites this paper
• Wine Barrel Biofilm as a Source of Yeasts with Non-Conventional Properties

  2024cites this paper
• The microbiome analysis of ripen grape berries supports the complex etiology of sour rot

  2024cites this paper
• Isolation and identification of Wickerhamiella tropicalis from blood culture by MALDI-MS

  2024cites this paper
• Quorum sensing capability of wine microbial consortium involved in spontaneous fermentation of regional wine production

  2023cites this paper
• Polyphasic identification of a Zygosaccharomyces rouxii isolated from grape juice concentrate and its control using thermal processing

  2023cites this paper
• Non-Saccharomyces yeasts diversity on grape berries and molecular characterization of Starmerella bacillaris yeasts strains having high invertase activity

  2022cites this paper
• Impact of vineyard management on grape fungal community and Montepulciano d'Abruzzo wine quality.

  2022cites this paper
• Learning from eighty years of studies - a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking.

  2021cites this paper
• Varietal Response to Sour Bunch Rot in Polish Grapevine Genetic Resources

  2021cites this paper
• Year, Location, and Variety Impact on Grape-Associated Mycobiota of Arkansas-Grown Wine Grapes for Wine Production

  2021cites this paper
• Molecular phylogeny and morphological characterization of the aetiological agent of sour rot on fruits and vegetables in Brazil

  2021cites this paper
• Native yeast from distinct organs of grapevines established in Queretaro, Mexico, and their potential oenological utilization

  2020cites this paper
• Diversity and spoilage potential of microbial communities associated with grape sour rot in eastern coastal areas of China

  2020cites this paper
• Performance Evaluation of Non-Saccharomyces in Wine Production

  2020cites this paper
• Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

  2020cites this paper
• Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis

  2019influential citation
• Wild Yeast and Lactic Acid Bacteria of Wine

  2019cites this paper
• MALDI-TOF MS Supplementary database for species identification employing the yeast diversity encountered on southern Brazil grapes

  2018cites this paper
• Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles

  2018cites this paper
• Isolation, identification and selection of antagonistic yeast against Alternaria alternata infection and tenuazonic acid production in wine grapes from Argentina.

  2018cites this paper
• Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes.

  2018cites this paper
• Estudio de la diversidad de levaduras en uva de cultivo ecológico y convencional en Galicia: patrones biogeográficos e influencia en las características químicas y sensoriales del vino

  2018cites this paper
• Wine microbiome: A dynamic world of microbial interactions

  2017cites this paper
• Diversity of Natural Yeast Flora of Grapes and Its Significance in Wine Making

  2017cites this paper
• The sensitivity of yeasts and yeasts‐like fungi to copper and sulfur could explain lower yeast biodiversity in organic vineyards

  2017cites this paper
• Influence of Oenococcus oeni and Brettanomyces bruxellensis on Aged Wine Microbial Taxonomic and Functional Profiles

  2017cites this paper
• Yeast habitats: Different but global

  2017cites this paper
• Biodiversité fongique du raisin au vin : impact de l'activité anthropique

  2016cites this paper
• Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar

  2016cites this paper
• Isolation, identification and oenological characterization of non‐Saccharomyces yeasts in a Mediterranean island

  2016influential citation
• Wine microbiology is driven by vineyard and winery anthropogenic factors

  2016cites this paper
• Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

  2016cites this paper
• Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage

  2016cites this paper
• MOLECULAR IDENTIFICATION WITH PCR _ DELTA AND PCR _ ITS _ RFLP OF YEAST IN THE VINEYARDS OF THE PLAIN GHRISS , GRAPE VARIETIES ( MERLOT , CABERNET AND CARIGNAN )

  2016cites this paper
• Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures

  2016cites this paper
• Enumeration of Anaerobic Bacteria from Marketed Table Grape to Determine the Health Hazard in Urban Areas of Jessore , Bangladesh

  2016cites this paper
• Etiology and Management of Grape Sour Rot

  2016cites this paper
• Characterisation of Aureobasidium pullulans (De Bary) on Vitis vinifera L. (cv Chardonnay) with potential biocontrol of bitter rot Greeneria uvicola

  2016cites this paper
• Diversity profiling and rapid detection of spoilage yeasts in a typical fruit juice bottling factory

  2016cites this paper
• Diversity of yeast poulations naturalised in Margaret River vineyards

  2015influential citation
• Yeasts of the vineyards in Dagestan and other regions

  2015cites this paper
• Microbiology and foodborne pathogens in honey

  2015cites this paper
• Mode of action of a fatty acid–based natural product to control Botrytis cinerea in grapes

  2014cites this paper
• Unravelling the Diversity of Grapevine Microbiome

  2014cites this paper
• Origem e disseminação dos microrganismos do vinho

  2014influential citation
• Networks and multivariate statistics as applied to biological datasets and wine-related omics

  2013cites this paper
• Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.

  2013cites this paper
• New Insights into the Ecological Interaction Between Grape Berry Microorganisms and Drosophila Flies During the Development of Sour Rot

  2012influential citation
• A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine1

  2012cites this paper
• Yeast diversity investigation of wine-related samples from two different Slovakian wine-producing areas through a multistep procedure

  2012cites this paper
• Umwandlung von Most in Wein durch Hefen

  2012cites this paper
• The microbial ecology of wine grape berries.

  2012cites this paper
• The Vineyard Yeast Microbiome, a Mixed Model Microbial Map

  2012cites this paper
• Changes in sour rotten grape berry microbiota during ripening and wine fermentation.

  2012cites this paper
• Candida hellenica var. hellenica as a possible cause of respiratory infection in a child with acute myeloid leukemia.

  2011cites this paper
• Purification and properties of phenolic acid decarboxylase from Candida guilliermondii

  2011cites this paper
• Production of volatile phenols by Pichia manshurica and Pichia membranifaciens isolated from spoiled wines and cellar environment in Patagonia.

  2011cites this paper
• Eficácia de Produtos de Higienização Comerciais - Um Ensaio em adega

  2011cites this paper
• Chapter 4 – Non-Saccharomyces Yeasts in the Winemaking Process

  2011cites this paper
• Ecologie des moisissures présentes sur les baies de raisin

  2010cites this paper
• RESTRICTION PROFILES OF 26S rDNA AS A MOLECULAR APPROACH FOR WINE YEASTS IDENTIFICATION

  2010cites this paper
• Strain typing of Zygosaccharomyces yeast species using a single molecular method based on polymorphism of the intergenic spacer region (IGS).

  2010cites this paper
• The effect of fungicides on yeast communities associated with grape berries.

  2010cites this paper
• Sour rot-damaged grapes are sources of wine spoilage yeasts.

  2008cites this paper
• Wine yeasts for the future.

  2008cites this paper
• Current awareness on yeast

  2008cites this paper