ITS2-1 Literature Guide Help

Other names published for ITS2-1: ITS2

ITS2-1 - Techniques and Reagents (58)

Results: 1 - 30 of 58 records
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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
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
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
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
Nagano Y, et al.  (2010) Comparison of techniques to examine the diversity of fungi in adult patients with cystic fibrosis. Med Mycol 48(1):166-76.e1
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
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
Campa D, et al.  (2008) DNA microarray based on arrayed-primer extension technique for identification of pathogenic fungi responsible for invasive and superficial mycoses. J Clin Microbiol 46(3):909-15
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
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
Sangorrin MP, et al.  (2007) [Rapid identification and susceptibility to killer toxins of yeasts isolated from non-systemic mycoses] Rev Argent Microbiol 39(4):230-6
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
Comitini F and Ciani M  (2006) Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages. Lett Appl Microbiol 42(3):248-53
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
Flores Berrios EP, et al.  (2005) The uses of AFLP for detecting DNA polymorphism, genotype identification and genetic diversity between yeasts isolated from Mexican agave-distilled beverages and from grape musts. Lett Appl Microbiol 41(2):147-52
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
Manzano M, et al.  (2005) A PCR-TGGE (Temperature Gradient Gel Electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strains. Int J Food Microbiol 101(3):333-9
Results: 1 - 30 of 58 records
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