ITS2-2 Literature Guide Help

Other names published for ITS2-2: ITS2

ITS2-2 - Fungal Related Genes/Proteins (44)

Results: 1 - 30 of 44 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
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
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
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
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
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
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
Casey GD and Dobson AD  (2004) Potential of using real-time PCR-based detection of spoilage yeast in fruit juice--a preliminary study. Int J Food Microbiol 91(3):327-35
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
Manzano M, et al.  (2004) PCR-DGGE differentiation of strains of Saccharomyces sensu stricto. Antonie Van Leeuwenhoek 85(1):23-7
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
Beltran G, et al.  (2002) Analysis of yeast populations during alcoholic fermentation: a six year follow-up study. Syst Appl Microbiol 25(2):287-93
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
Chen YC, et al.  (2001) Polymorphic internal transcribed spacer region 1 DNA sequences identify medically important yeasts. J Clin Microbiol 39(11):4042-51
Esteve-Zarzoso B, et al.  (2001) Yeast population dynamics during the fermentation and biological aging of sherry wines. Appl Environ Microbiol 67(5):2056-61
Results: 1 - 30 of 44 records
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