ITS2-2 Literature Guide Help

Other names published for ITS2-2: ITS2

ITS2-2 - DNA/RNA Sequence Features (59)

Results: 1 - 30 of 59 records
   1  2 
ReferenceOther Genes Addressed
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
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
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
Brezna B, et al.  (2010) Evaluation of fungal and yeast diversity in Slovakian wine-related microbial communities. Antonie Van Leeuwenhoek 98(4):519-29
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
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
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
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
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
Kawahata M, et al.  (2007) Intraspecies Diversity of the Industrial Yeast Strains Saccharomyces cerevisiae and Saccharomyces pastorianus Based on Analysis of the Sequences of the Internal Transcribed Spacer (ITS) Regions and the D1/D2 Region of 26S rDNA. Biosci Biotechnol Biochem 71(7):1616-20
Andrade MJ, et al.  (2006) DNA typing methods for differentiation of yeasts related to dry-cured meat products. Int J Food Microbiol 107(1):48-58
Bradbury JE, et al.  (2006) A homozygous diploid subset of commercial wine yeast strains. Antonie Van Leeuwenhoek 89(1):27-37
Divol B, et al.  (2006) Genetic characterization of strains of Saccharomycescerevisiae responsible for 'refermentation' in Botrytis-affected wines. J Appl Microbiol 100(3):516-26
Antunovics Z, et al.  (2005) Combined application of methods to taxonomic identification of Saccharomyces strains in fermenting botrytized grape must. J Appl Microbiol 98(4):971-9
Antunovics Z, et al.  (2005) Gradual genome stabilisation by progressive reduction of the Saccharomyces uvarum genome in an interspecific hybrid with Saccharomyces cerevisiae. FEMS Yeast Res 5(12):1141-50
Divol B and Lonvaud-Funel A  (2005) Evidence for viable but nonculturable yeasts in botrytis-affected wine. J Appl Microbiol 99(1):85-93
Glover RL, et al.  (2005) Biodiversity of Saccharomyces cerevisiae isolated from a survey of pito production sites in various parts of Ghana. Syst Appl Microbiol 28(8):755-61
Jespersen L, et al.  (2005) Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans. FEMS Yeast Res 5(4-5):441-53
Naumova ES, et al.  (2005) [The molecular genetic differentiation of cultured Saccharomyces strains] Mikrobiologiia 74(2):215-23
Nisiotou AA and Gibson GR  (2005) Isolation of culturable yeasts from market wines and evaluation of the 5.8S-ITS rDNA sequence analysis for identification purposes. Lett Appl Microbiol 41(6):454-63
Cappello MS, et al.  (2004) Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard. J Appl Microbiol 97(6):1274-80
Results: 1 - 30 of 59 records
   1  2