On the public citation graph

Characterization of early deaths of non- Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

https://doi.org/10.1007/s00203-003-0585-9
0 signed · 167 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/bit.10133openalex-snapshot
Kinetic model for nitrogen‐limited wine fermentations
inferredcites →https://doi.org/10.1002/bit.260241112openalex-snapshot
Kinetics and activation energetics of death in Saccharomyces cerevisiae induced by sulfur dioxide
inferredcites →https://doi.org/10.1002/jobm.3630220710openalex-snapshot
The temperature profile of growth, death and yield of the starchconverting yeastLipomyces kononenkoae
inferredcites →https://doi.org/10.1002/yea.965openalex-snapshot
Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non‐ Saccharomyces yeasts in mixed cultures by a cell–cell contact‐mediated mechanism
inferredcites →https://doi.org/10.1006/excr.1999.4542openalex-snapshot
Dimethyl Sulfoxide Restores Contact Inhibition-Induced Growth Arrest and Inhibits Cell Density-Dependent Apoptosis in Hamster Cells
inferredcites →https://doi.org/10.1006/excr.2001.5384openalex-snapshot
Transcriptional Up-regulation of p27Kip1 during Contact-Induced Growth Arrest in Vascular Endothelial Cells
inferredcites →https://doi.org/10.1006/fmic.2001.0422openalex-snapshot
Indigenous wine killer yeasts and their application as a starter culture in wine fermentation
inferredcites →https://doi.org/10.1007/978-1-4757-6255-6_4openalex-snapshot
Yeast and Biochemistry of Ethanol Fermentation
inferredcites →https://doi.org/10.1007/bf00403203openalex-snapshot
The effect of sulfite on the yeast Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/s0014-5793(00)01474-5openalex-snapshot
Apoptosis in yeast – a monocellular organism exhibits altruistic behaviour
inferredcites →https://doi.org/10.1016/s0014-5793(02)03319-7openalex-snapshot
Programmed death in yeast as adaptation?
inferredcites →https://doi.org/10.1016/s0168-1605(96)01200-7openalex-snapshot
Effects of low temperatures (9–33 °C) and pH (3.3–5.7) in the loss of Saccharomyces cerevisiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids
inferredcites →https://doi.org/10.1016/s0378-1097(00)00257-3openalex-snapshot
Direct profiling of the yeast dynamics in wine fermentations
inferredcites →https://doi.org/10.1016/s0960-9822(02)00776-5openalex-snapshot
Pheromone Induces Programmed Cell Death in S. cerevisiae
inferredcites →https://doi.org/10.1016/s1097-2765(02)00501-4openalex-snapshot
A Caspase-Related Protease Regulates Apoptosis in Yeast
inferredcites →https://doi.org/10.1016/s1385-8947(96)03153-1openalex-snapshot
Thermal inactivation of two yeast strains heated in a strawberry product: Experimental data and kinetic model
inferredcites →https://doi.org/10.1016/s1567-1356(02)00166-6openalex-snapshot
Acetic acid induces a programmed cell death process in the food spoilage yeast
inferredcites →https://doi.org/10.1038/35037728openalex-snapshot
CD95's deadly mission in the immune system
inferredcites →https://doi.org/10.1046/j.1365-2672.1999.00954.xopenalex-snapshot
Studies on strong and weak killer phenotypes of wine yeasts: production, activity of toxin in must, and its effect in mixed culture fermentation
inferredcites →https://doi.org/10.1046/j.1365-2672.2001.01426.xopenalex-snapshot
The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1083/jcb.145.4.757openalex-snapshot
Oxygen Stress: A Regulator of Apoptosis in Yeast
inferredcites →https://doi.org/10.1099/00221287-147-9-2409openalex-snapshot
Saccharomyces cerevisiae commits to a programmed cell death process in response to acetic acid
inferredcites →https://doi.org/10.1128/aem.53.9.2171-2174.1987openalex-snapshot
Occurrence and Growth of Killer Yeasts during Wine Fermentation
inferredcites →https://doi.org/10.1128/aem.55.2.539-541.1989openalex-snapshot
Dynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of Spain
inferredcites →https://doi.org/10.1128/aem.64.2.779-783.1998openalex-snapshot
The H + -ATPase in the Plasma Membrane of Saccharomyces cerevisiae Is Activated during Growth Latency in Octanoic Acid-Supplemented Medium Accompanying the Decrease in Intracellular pH and Cell Viability

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4706000openalex-extracted
inferred← citeshttps://doi.org/10.1002/9781119762621.ch17openalex-snapshot
Microbiological Control as a Tool to Improve Wine Aroma and Quality
inferred← citeshttps://doi.org/10.1002/jctb.2593openalex-snapshot
Co‐culture of Penicillium chrysogenum and Saccharomyces cerevisiae leading to the immobilization of yeast
inferred← citeshttps://doi.org/10.1002/jsfa.14207openalex-snapshot
Influence of sequential inoculation on physicochemical properties, microbial community, and flavor metabolites of pineapple wine by non‐Saccharomyces yeast and lactic acid bacteria
inferred← citeshttps://doi.org/10.1002/yea.1085openalex-snapshot
Current awareness on yeast
inferred← citeshttps://doi.org/10.1002/yea.1848openalex-snapshot
Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1002/yea.3506openalex-snapshot
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics
inferred← citeshttps://doi.org/10.1002/yea.3896openalex-snapshot
Sequential inoculation of flocculent Torulaspora delbrueckii with Saccharomyces cerevisiae increases color density of Pinot Noir wines
inferred← citeshttps://doi.org/10.1007/978-1-4939-9782-4_1openalex-snapshot
Yeast Ecology of Wine Production
inferred← citeshttps://doi.org/10.1007/978-90-481-2839-6_8openalex-snapshot
GPC-Based Programmable Optical Micromanipulation
inferred← citeshttps://doi.org/10.1007/978-981-10-2621-8_1openalex-snapshot
Diversity of Natural Yeast Flora of Grapes and Its Significance in Wine Making
inferred← citeshttps://doi.org/10.1007/s00217-010-1233-7openalex-snapshot
Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations
inferred← citeshttps://doi.org/10.1007/s00217-010-1272-0openalex-snapshot
Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations
inferred← citeshttps://doi.org/10.1007/s00217-012-1874-9openalex-snapshot
Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)
inferred← citeshttps://doi.org/10.1007/s00217-018-3095-3openalex-snapshot
Mixed culture fermentation using Torulaspora delbrueckii and Saccharomyces cerevisiae with direct and indirect contact: impact of anaerobic growth factors
inferred← citeshttps://doi.org/10.1007/s00253-003-1487-0openalex-snapshot
The relative glucose uptake abilities of non- Saccharomyces yeasts play a role in their coexistence with Saccharomyces cerevisiae in mixed cultures
inferred← citeshttps://doi.org/10.1007/s00253-004-1695-2openalex-snapshot
The effect of decreasing oxygen feed rates on growth and metabolism of Torulaspora delbrueckii
inferred← citeshttps://doi.org/10.1007/s00253-009-2409-6openalex-snapshot
Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains
inferred← citeshttps://doi.org/10.1007/s00253-012-4660-5openalex-snapshot
An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions
inferred← citeshttps://doi.org/10.1007/s00253-013-5411-yopenalex-snapshot
Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions
inferred← citeshttps://doi.org/10.1007/s00253-014-5508-yopenalex-snapshot
The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry
inferred← citeshttps://doi.org/10.1007/s00253-015-7255-0openalex-snapshot
Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions
inferred← citeshttps://doi.org/10.1007/s00253-016-7755-6openalex-snapshot
Antimicrobial properties and death-inducing mechanisms of saccharomycin, a biocide secreted by Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1007/s00253-016-7758-3openalex-snapshot
Quorum-sensing in yeast and its potential in wine making
inferred← citeshttps://doi.org/10.1007/s00253-017-8492-1openalex-snapshot
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
inferred← citeshttps://doi.org/10.1007/s00253-021-11270-6openalex-snapshot
The ecology of wine fermentation: a model for the study of complex microbial ecosystems
inferred← citeshttps://doi.org/10.1007/s10123-021-00200-1openalex-snapshot
Microbial interactions in alcoholic beverages
inferred← citeshttps://doi.org/10.1007/s10295-008-0489-4openalex-snapshot
Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture
inferred← citeshttps://doi.org/10.1007/s10529-007-9355-0openalex-snapshot
Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains
inferred← citeshttps://doi.org/10.1007/s11274-006-9283-5openalex-snapshot
Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1007/s11274-014-1643-yopenalex-snapshot
Interactions between Kluyveromyces marxianus and Saccharomyces cerevisiae in tequila must type medium fermentation
inferred← citeshttps://doi.org/10.1007/s11274-021-03154-8openalex-snapshot
Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation
inferred← citeshttps://doi.org/10.1007/s13213-015-1110-5openalex-snapshot
Yeast and volatile evolution in cider co-fermentation with Saccharomyces cerevisiae and Williopsis saturnus
inferred← citeshttps://doi.org/10.1016/b978-0-08-102067-8.00011-7openalex-snapshot
Advances in microbiological quality control
inferred← citeshttps://doi.org/10.1016/b978-0-12-823497-6.00020-xopenalex-snapshot
Improving white wine aroma and structure by non-Saccharomyces yeasts
inferred← citeshttps://doi.org/10.1016/b978-0-323-85150-3.00024-4openalex-snapshot
Microbiological control of wine production
inferred← citeshttps://doi.org/10.1016/bs.afnr.2018.03.002openalex-snapshot
New Trends in the Uses of Yeasts in Oenology
inferred← citeshttps://doi.org/10.1016/j.bej.2013.10.016openalex-snapshot
Production of yeast hybrids for improvement of cider by protoplast electrofusion
inferred← citeshttps://doi.org/10.1016/j.femsle.2005.03.008openalex-snapshot
Interactive optical trapping shows that confinement is a determinant of growth in a mixed yeast culture
inferred← citeshttps://doi.org/10.1016/j.fm.2009.06.010openalex-snapshot
Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines
inferred← citeshttps://doi.org/10.1016/j.fm.2010.01.006openalex-snapshot
Characterization of the yeast ecosystem in grape must and wine using real-time PCR
inferred← citeshttps://doi.org/10.1016/j.fm.2010.05.010openalex-snapshot
Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus
inferred← citeshttps://doi.org/10.1016/j.fm.2010.07.016openalex-snapshot
From undefined red smear cheese consortia to minimal model communities both exhibiting similar anti-listerial activity on a cheese-like matrix
inferred← citeshttps://doi.org/10.1016/j.fm.2012.06.006openalex-snapshot
Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
inferred← citeshttps://doi.org/10.1016/j.fm.2016.06.008openalex-snapshot
Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages
inferred← citeshttps://doi.org/10.1016/j.fm.2019.05.005openalex-snapshot
Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome
inferred← citeshttps://doi.org/10.1016/j.fm.2023.104276openalex-snapshot
Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii
inferred← citeshttps://doi.org/10.1016/j.fm.2025.104902openalex-snapshot
Enhancing the aromatic profile and sensory properties of wine via interactions between Zygosaccharomyces bailii and Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130807openalex-snapshot
Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines
inferred← citeshttps://doi.org/10.1016/j.foodcont.2010.07.025openalex-snapshot
Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.05.035openalex-snapshot
The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.02.003openalex-snapshot
Lachancea yeast species: Origin, biochemical characteristics and oenological significance
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108801openalex-snapshot
Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations
inferred← citeshttps://doi.org/10.1016/j.funeco.2016.04.008openalex-snapshot
Species richness influences wine ecosystem function through a dominant species
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2005.12.012openalex-snapshot
Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2007.12.023openalex-snapshot
Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2008.03.025openalex-snapshot
Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2009.07.025openalex-snapshot
Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2011.09.005openalex-snapshot
Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2012.06.015openalex-snapshot
Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2013.04.023openalex-snapshot
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2013.11.031openalex-snapshot
H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2014.03.009openalex-snapshot
Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2015.04.015openalex-snapshot
Antimicrobial peptides (AMPs) produced by Saccharomyces cerevisiae induce alterations in the intracellular pH, membrane permeability and culturability of Hanseniaspora guilliermondii cells
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2018.09.009openalex-snapshot
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2019.05.009openalex-snapshot
Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2022.109532openalex-snapshot
Bioprotection strategies in winemaking
inferred← citeshttps://doi.org/10.1016/j.lwt.2012.04.008openalex-snapshot
Effect of mixed culture fermentations on yeast populations and aroma profile
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.06.019openalex-snapshot
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.03.051openalex-snapshot
Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.01.045openalex-snapshot
Mixed cultures of Oenococcus oeni strains: A mathematical model to test interaction on malolactic fermentation in winemaking
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.01.025openalex-snapshot
Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109816openalex-snapshot
Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111342openalex-snapshot
Impact of mixed non-Saccharomyces yeast during fermentation on volatile aroma compounds of Vidal blanc icewine
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113360openalex-snapshot
Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113943openalex-snapshot
Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119667openalex-snapshot
Evaluation of Hanseniaspora thailandica YD32 as a potential co-starter with Saccharomyces cerevisiae for sugarcane-juice rum fermentation
inferred← citeshttps://doi.org/10.1016/j.micres.2015.02.002openalex-snapshot
Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production
inferred← citeshttps://doi.org/10.1016/j.nbt.2013.05.007openalex-snapshot
Pellet formation of zygomycetes and immobilization of yeast
inferred← citeshttps://doi.org/10.1016/s1043-4526(05)50005-6openalex-snapshot
Bacteria Important during Winemaking
inferred← citeshttps://doi.org/10.1038/s41598-022-12308-zopenalex-snapshot
Saccharomyces cerevisiae does not undergo a quorum sensing-dependent switch of budding pattern
inferred← citeshttps://doi.org/10.1038/s41598-025-32560-3openalex-snapshot
Evaluation of compartmentalization systems to study microbial interactions
inferred← citeshttps://doi.org/10.1038/srep43603openalex-snapshot
Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon
inferred← citeshttps://doi.org/10.1051/bioconf/20160702025openalex-snapshot
Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomycesyeasts in order to obtain reduced ethanol wines
inferred← citeshttps://doi.org/10.1080/08905436.2012.723606openalex-snapshot
Effects of Pure and Mixed-Cultures ofSaccharomyces cerevisiaeandWilliopsis saturnuson the Volatile Profiles of Grape Wine
inferred← citeshttps://doi.org/10.1080/08905436.2014.931863openalex-snapshot
Comparison of Genetic and Enological Characteristics of New and ExistingS. cerevisiaeStrains for Chardonnay Wine Fermentations
inferred← citeshttps://doi.org/10.1093/femsec/fix055openalex-snapshot
Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact
inferred← citeshttps://doi.org/10.1093/femsec/fiz126openalex-snapshot
Proteomics insights into the responses of Saccharomyces cerevisiae during mixed-culture alcoholic fermentation with Lachancea thermotolerans
inferred← citeshttps://doi.org/10.1093/femsle/fnaa150openalex-snapshot
Comparison of microbial diversity during two different wine fermentation processes
inferred← citeshttps://doi.org/10.1093/femsle/fnv103openalex-snapshot
Cell-to-cell contact and antimicrobial peptides play a combined role in the death ofLachanchea thermotoleransduring mixed-culture alcoholic fermentation withSaccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1093/jambio/lxae085openalex-snapshot
Strain specific Starmerella bacillaris and Saccharomyces cerevisiae interactions in mixed fermentations
inferred← citeshttps://doi.org/10.1101/2021.10.25.462316openalex-snapshot
Clarifying intercellular signalling in yeast: Saccharomyces cerevisiae does not undergo a quorum sensing-dependent switch to filamentous growth
inferred← citeshttps://doi.org/10.1111/1462-2920.14536openalex-snapshot
Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization
inferred← citeshttps://doi.org/10.1111/1567-1364.12175openalex-snapshot
Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation
inferred← citeshttps://doi.org/10.1111/ijfs.13025openalex-snapshot
Antagonism between Saccharomyces cerevisiae and Williopsis mrakii and significance for mixed yeast alcoholic beverage fermentations
inferred← citeshttps://doi.org/10.1111/ijfs.16784openalex-snapshot
Yeast competition during alcoholic fermentation of agave. Its comprehension as a way to reach sustainable mezcal production
inferred← citeshttps://doi.org/10.1111/j.1365-2672.2004.02438.xopenalex-snapshot
Growth inhibition of Listeria monocytogenes by a nonbacteriocinogenic Carnobacterium piscicola
inferred← citeshttps://doi.org/10.1111/j.1567-1364.2007.00304.xopenalex-snapshot
Monitoring ofSaccharomycesandHanseniasporapopulations during alcoholic fermentation by real-time quantitative PCR
inferred← citeshttps://doi.org/10.1111/j.1567-1364.2009.00579.xopenalex-snapshot
Controlled mixed culture fermentation: a new perspective on the use of non- Saccharomyces yeasts in winemaking
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2012.00181.xopenalex-snapshot
Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine
inferred← citeshttps://doi.org/10.1111/jam.14908openalex-snapshot
Assessment of quorum sensing effects of tyrosol on fermentative performance by chief ethnic fermentative yeasts from northeast India
inferred← citeshttps://doi.org/10.1128/9781555815479.ch9openalex-snapshot
Using Microbial Succession to the Processor's Advantage: Food Fermentation and Biocontrol
inferred← citeshttps://doi.org/10.1128/aem.02421-18openalex-snapshot
Superior Dispersal Ability Can Lead to Persistent Ecological Dominance throughout Succession
inferred← citeshttps://doi.org/10.1128/spectrum.00572-23openalex-snapshot
Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species
inferred← citeshttps://doi.org/10.1146/annurev-food-022811-101219openalex-snapshot
Microbial Interactions in Food Fermentations
inferred← citeshttps://doi.org/10.1186/s12934-015-0318-1openalex-snapshot
Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii
inferred← citeshttps://doi.org/10.1186/s13213-024-01757-8openalex-snapshot
Bioethanol production from sugarcane molasses by co-fermentation of Saccharomyces cerevisiae isolate TA2 and Wickerhamomyces anomalus isolate HCJ2F-19
inferred← citeshttps://doi.org/10.1371/journal.pone.0094246openalex-snapshot
Winemaking and Bioprocesses Strongly Shaped the Genetic Diversity of the Ubiquitous Yeast Torulaspora delbrueckii
inferred← citeshttps://doi.org/10.1533/9781845699284.2.162openalex-snapshot
Advances in microbiological quality control
inferred← citeshttps://doi.org/10.1556/aalim.34.2005.1.11openalex-snapshot
Interaction ofSaccharomycesand non-Saccharomycesyeast strains in an alcoholic fermentation process
inferred← citeshttps://doi.org/10.1590/s1516-89132013000500016openalex-snapshot
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions
inferred← citeshttps://doi.org/10.19040/ecocycles.v6i2.181openalex-snapshot
Microbiological control of alcoholic fermentation
inferred← citeshttps://doi.org/10.3389/fbioe.2018.00169openalex-snapshot
Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles
inferred← citeshttps://doi.org/10.3389/fmicb.2015.01563openalex-snapshot
The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges
inferred← citeshttps://doi.org/10.3389/fmicb.2016.00293openalex-snapshot
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
inferred← citeshttps://doi.org/10.3389/fmicb.2017.00150openalex-snapshot
Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition
inferred← citeshttps://doi.org/10.3389/fmicb.2017.01137openalex-snapshot
Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.3389/fmicb.2017.01988openalex-snapshot
The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations
inferred← citeshttps://doi.org/10.3389/fmicb.2017.02087openalex-snapshot
The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation
inferred← citeshttps://doi.org/10.3389/fmicb.2017.02520openalex-snapshot
Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. “Vinos de Madrid” Using Real-Time Quantitative PCR
inferred← citeshttps://doi.org/10.3389/fmicb.2018.01563openalex-snapshot
Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations
inferred← citeshttps://doi.org/10.3389/fsufs.2021.678045openalex-snapshot
Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India
inferred← citeshttps://doi.org/10.3390/beverages9030081openalex-snapshot
Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must
inferred← citeshttps://doi.org/10.3390/fermentation10080400openalex-snapshot
The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.3390/fermentation7030124openalex-snapshot
Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions
inferred← citeshttps://doi.org/10.3390/foods10081734openalex-snapshot
Mechanisms Involved in Interspecific Communication between Wine Yeasts
inferred← citeshttps://doi.org/10.3390/jof7110886openalex-snapshot
A Systematic Survey of Characteristic Features of Yeast Cell Death Triggered by External Factors
inferred← citeshttps://doi.org/10.3390/microorganisms8040600openalex-snapshot
Yeast–Yeast Interactions: Mechanisms, Methodologies and Impact on Composition
inferred← citeshttps://doi.org/10.3390/su162411151openalex-snapshot
Expanding the Horizons of Saccharomyces cerevisiae: Nutrition, Oenology, and Bioethanol Production
inferred← citeshttps://doi.org/10.4315/0362-028x-70.7.1607openalex-snapshot
Could Modifications of Processing Parameters Enhance the Growth and Selection of Lactic Acid Bacteria in Cold-Smoked Salmon To Improve Preservation by Natural Means?
inferred← citeshttps://doi.org/10.4995/thesis/10251/12891openalex-snapshot
Levaduras no-Saccharomyces para modular el aroma secundario de los vinos: incremento del acetato de 2-feniletilo mediante cultivos iniciadores mixtos
inferred← citeshttps://doi.org/10.5344/ajev.2006.57.2.133openalex-snapshot
Growth and 4-Ethylphenol Production by the YeastPichia guilliermondiiin Grape Juices
inferred← citeshttps://doi.org/10.5344/ajev.2020.20004openalex-snapshot
Influence of Select Non-Saccharomyces Yeast on Hanseniaspora uvarum Growth during Prefermentation Cold Maceration
inferred← citeshttps://doi.org/10.5772/intechopen.1003636openalex-snapshot
Use of other species in winemaking, and their interaction with Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.5772/intechopen.110980openalex-snapshot
New Advances in Saccharomyces
inferred← citeshttps://doi.org/10.70675/50dfcd6dzeb3cz4059z8271z5172a5d29d29openalex-snapshot
Pilotage des fermentations en culture mixte
inferred← citeshttps://doi.org/10.70675/6972d357z5763z410cz84ddzb2633005bc0bopenalex-snapshot
Etude des interactions levure-levure en milieu fermentaire
inferred← citeshttps://doi.org/10.70675/711d2f55z3aebz4feez92b9ze4527912a48eopenalex-snapshot
La réduction des sulfites en vinification et l’utilisation de levures à activité bioprotectrice : approche microbiologique, chimique et sensorielle
inferred← citeshttps://doi.org/10.70675/9810fafdz14f5z46ddzabe7z8334f7d59730openalex-snapshot
Modélisation de cultures mixtes de levures pour leur mise en oeuvre optimale dans les bioprocédés
inferred← citeshttps://doi.org/10.70675/a556830cz4bd4z4a14z91b4z954c2706585bopenalex-snapshot
Utilisation de levures non Saccharomyces en œnologie : études des interactions entre Torulaspora delbrueckii et Saccharomyces cerevisiae en cultures mixtes
inferred← citeshttps://doi.org/10.70675/f21334afz116az4d44z97afz3df9f3eeb5b6openalex-snapshot
Caractérisation phénotypique de l’espèce Torulaspora delbrueckii en conditions œnologiques. Application à la co-inoculation avec l’espèce Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.70675/f8dd532ez91e6z477fza103z40adffd5d4e1openalex-snapshot
Impact and identification of inhibitory peptides released by Saccharomyces cerevisiae on the malolactic fermentation
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.