RDN58-2 Literature Guide Help

Other names published for RDN58-2: RDN58, 5.8S rRNA

RDN58-2 - Industrial Applications (20)

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
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
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
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
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
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