ITS2-2 Literature Guide Help

Other names published for ITS2-2: ITS2

ITS2-2 - Industrial Applications (27)

ReferenceOther Genes Addressed
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
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
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
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
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
Lopes CA, et al.  (2007) Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars. J Ind Microbiol Biotechnol 34(2):139-49
Bradbury JE, et al.  (2006) A homozygous diploid subset of commercial wine yeast strains. Antonie Van Leeuwenhoek 89(1):27-37
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
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
Esteve-Zarzoso B, et al.  (2004) Authentication and identification of Saccharomyces cerevisiae 'flor' yeast races involved in sherry ageing. Antonie Van Leeuwenhoek 85(2):151-8
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
Cavalieri D, et al.  (2003) Evidence for S. cerevisiae fermentation in ancient wine. J Mol Evol 57 Suppl 1():S226-32
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
Pramateftaki PV, et al.  (2000) Molecular identification of wine yeasts at species or strain level: a case study with strains from two vine-growing areas of Greece. J Appl Microbiol 89(2):236-48
Esteve-Zarzoso B, et al.  (1999) Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int J Syst Bacteriol 49 Pt 1:329-37
Wyder MT, et al.  (1999) Description of Saccharomyces turicensis sp. nov., a new species from kefyr. Syst Appl Microbiol 22(3):420-5