ITS1-2 Literature Guide Help

Other names published for ITS1-2: ITS1

ITS1-2 - Fungal Related Genes/Proteins (47)

Results: 1 - 30 of 47 records
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ReferenceOther Genes Addressed
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
Hesham Ael-L and Mohamed H  (2011) Molecular genetic identification of yeast strains isolated from egyptian soils for solubilization of inorganic phosphates and growth promotion of corn plants. J Microbiol Biotechnol 21(1):55-61
Li XR, et al.  (2011) Bacterial and fungal diversity in the traditional Chinese liquor fermentation process. Int J Food Microbiol 146(1):31-7
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
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
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
Charpentier C, et al.  (2009) French Jura flor yeasts: genotype and technological diversity. Antonie Van Leeuwenhoek 95(3):263-73
MacKenzie DA, et al.  (2008) Relatedness of medically important strains of Saccharomyces cerevisiae as revealed by phylogenetics and metabolomics. Yeast 25(7):501-12
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
Lopandic K, et al.  (2007) Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii. FEMS Yeast Res 7(6):953-65
[No authors listed]  (2007) [Molecular genetic characterization of the yeast Lachancea kluyveri] Mikrobiologiia 76(3):361-8
Faber AW, et al.  (2006) 5'-End formation of yeast 5.8S(L) rRNA is an endonucleolytic event. Biochem Biophys Res Commun 345(2):796-802
de Boer P, et al.  (2006) Rrp5p, a trans-acting factor in yeast ribosome biogenesis, is an RNA-binding protein with a pronounced preference for U-rich sequences. RNA 12(2):263-71
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
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
Foschino R, et al.  (2004) Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. FEMS Yeast Res 4(6):609-18
Lu HZ, et al.  (2004) Kazachstania aerobia sp. nov., an ascomycetous yeast species from aerobically deteriorating corn silage. Int J Syst Evol Microbiol 54(Pt 6):2431-5
Pulvirenti A, et al.  (2004) Occurrence and dominance of yeast species in sourdough. Lett Appl Microbiol 38(2):113-7
Korabecna M, et al.  (2003) Primers ITS1, ITS2 and ITS4 detect the intraspecies variability in the internal transcribed spacers and 5.8S rRNA gene region in clinical isolates of fungi. Folia Microbiol (Praha) 48(2):233-8
Kurtzman CP and Robnett CJ  (2003) Phylogenetic relationships among yeasts of the 'Saccharomyces complex' determined from multigene sequence analyses. FEMS Yeast Res 3(4):417-32
Sipiczki M  (2003) Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines. Int J Syst Evol Microbiol 53(Pt 6):2079-83
van der Aa Kuhle A and Jespersen L  (2003) The taxonomic position of Saccharomyces boulardii as evaluated by sequence analysis of the D1/D2 domain of 26S rDNA, the ITS1-5.8S rDNA-ITS2 region and the mitochondrial cytochrome-c oxidase II gene. Syst Appl Microbiol 26(4):564-71
Redzepovic S, et al.  (2002) Identification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards. Lett Appl Microbiol 35(4):305-10
Sabate J, et al.  (2002) Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA. Microbiol Res 157(4):267-74
Results: 1 - 30 of 47 records
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