ITS2-2 Literature Guide Help

Other names published for ITS2-2: ITS2

ITS2-2 Literature Curation Summary

Curated References for ITS2-2: 104

Date of last curation: 2013-02-20

Results: 1 - 30 of 104 records
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ReferenceOther Genes Addressed
Bokulich NA and Mills DA  (2013) Improved selection of internal transcribed spacer-specific primers enables quantitative, ultra-high-throughput profiling of fungal communities. Appl Environ Microbiol 79(8):2519-26
Gamalinda M, et al.  (2013) Yeast polypeptide exit tunnel ribosomal proteins L17, L35 and L37 are necessary to recruit late-assembling factors required for 27SB pre-rRNA processing. Nucleic Acids Res 41(3):1965-83
Naumov GI, et al.  (2013) Molecular genetic diversity of the Saccharomyces yeasts in Taiwan: Saccharomyces arboricola, Saccharomyces cerevisiae and Saccharomyces kudriavzevii. Antonie Van Leeuwenhoek 103(1):217-28
Di Maio S, et al.  (2012) Biodiversity of indigenous Saccharomyces populations from old wineries of South-eastern sicily (Italy): preservation and economic potential. PLoS One 7(2):e30428
Li E, et al.  (2012) Evaluation of yeast diversity during wine fermentations with direct inoculation and pied de cuve method at an industrial scale. J Microbiol Biotechnol 22(7):960-6
Schneider DA  (2012) RNA polymerase I activity is regulated at multiple steps in the transcription cycle: recent insights into factors that influence transcription elongation. Gene 493(2):176-84
Stumpferl SW, et al.  (2012) Natural genetic variation in yeast longevity. Genome Res 22(10):1963-73
Bautista-Gallego J, et al.  (2011) Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications. Int J Food Microbiol 147(2):89-96
Chovanova K, et al.  (2011) Selection and identification of autochthonous yeasts in Slovakian wine samples using a rapid and reliable three-step approach. Lett Appl Microbiol 53(2):231-7
Clavijo A, et al.  (2011) Effect of the use of commercial Saccharomyces strains in a newly established winery in Ronda (Malaga, Spain). Antonie Van Leeuwenhoek 99(3):727-31
Jeyaram K, et al.  (2011) Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India. Antonie Van Leeuwenhoek 100(4):569-78
N'guessan KF, et al.  (2011) Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Cote d'Ivoire. Antonie Van Leeuwenhoek 99(4):855-64
Sahasranaman A, et al.  (2011) Assembly of Saccharomyces cerevisiae 60S ribosomal subunits: role of factors required for 27S pre-rRNA processing.LID - 10.1038/emboj.2011.338 [doi] EMBO J ()
Aragon L  (2010) Ribosomal genes: safety in numbers. Curr Biol 20(8):R368-70
Brezna B, et al.  (2010) Evaluation of fungal and yeast diversity in Slovakian wine-related microbial communities. Antonie Van Leeuwenhoek 98(4):519-29
Clavijo A, et al.  (2010) Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serrania de Ronda (Spain) vine-growing region. Int J Food Microbiol 143(3):241-5
Csoma H, et al.  (2010) Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis. Int J Food Microbiol 140(2-3):239-48
Nagano Y, et al.  (2010) Comparison of techniques to examine the diversity of fungi in adult patients with cystic fibrosis. Med Mycol 48(1):166-76.e1
Ocon E, et al.  (2010) Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time. Food Microbiol 27(8):1023-7
Pando Bedrinana R, et al.  (2010) Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias. Food Microbiol 27(4):503-8
Rodriguez-Gomez F, et al.  (2010) Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiol 27(5):604-12
Sinigaglia M, et al.  (2010) Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. Appl Microbiol Biotechnol 87(6):2345-54
Valmorri S, et al.  (2010) Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie Van Leeuwenhoek 97(2):119-29
Vrancken G, et al.  (2010) Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs. FEMS Yeast Res 10(4):471-81
Zott K, et al.  (2010) Characterization of the yeast ecosystem in grape must and wine using real-time PCR. Food Microbiol 27(5):559-67
Campa D, et al.  (2008) DNA microarray based on arrayed-primer extension technique for identification of pathogenic fungi responsible for invasive and superficial mycoses. J Clin Microbiol 46(3):909-15
Osorio-Cadavid E, et al.  (2008) Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage. Food Microbiol 25(6):771-7
Timke M, et al.  (2008) Identity, beer spoiling and biofilm forming potential of yeasts from beer bottling plant associated biofilms. Antonie Van Leeuwenhoek 93(1-2):151-61
Gonzalez SS, et al.  (2007) Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Island, Spain). J Appl Microbiol 102(4):1018-25
Hierro N, et al.  (2007) Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR. FEMS Yeast Res 7(8):1340-9
Results: 1 - 30 of 104 records
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