ITS1-1 Literature Guide Help

Other names published for ITS1-1: ITS1

ITS1-1 - All Curated References (121)

Results: 1 - 30 of 121 records
   1  2  3  4  5 
ReferenceOther Genes Addressed
Bokulich NA and Mills DA  (2013) Improved selection of internal transcribed spacer-specific primers enables quantitative, ultra-high-throughput profiling of fungal communities. Appl Environ Microbiol 79(8):2519-26
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
Preti M, et al.  (2013) Gradual processing of the ITS1 from the nucleolus to the cytoplasm during synthesis of the human 18S rRNA. Nucleic Acids Res 41(8):4709-23
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
Schneider DA  (2012) RNA polymerase I activity is regulated at multiple steps in the transcription cycle: recent insights into factors that influence transcription elongation. Gene 493(2):176-84
Stumpferl SW, et al.  (2012) Natural genetic variation in yeast longevity. Genome Res 22(10):1963-73
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
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
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
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
Lamanna AC and Karbstein K  (2011) An RNA Conformational Switch Regulates Pre-18S rRNA Cleavage. J Mol Biol 405(1):3-17
Li XR, et al.  (2011) Bacterial and fungal diversity in the traditional Chinese liquor fermentation process. Int J Food Microbiol 146(1):31-7
N'guessan KF, et al.  (2011) Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Cote d'Ivoire. Antonie Van Leeuwenhoek 99(4):855-64
Young CL and Karbstein K  (2011) The roles of S1 RNA-binding domains in Rrp5's interactions with pre-rRNA. RNA 17(3):512-21
Aragon L  (2010) Ribosomal genes: safety in numbers. Curr Biol 20(8):R368-70
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
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
Charpentier C, et al.  (2009) French Jura flor yeasts: genotype and technological diversity. Antonie Van Leeuwenhoek 95(3):263-73
James SA, et al.  (2009) Repetitive sequence variation and dynamics in the ribosomal DNA array of Saccharomyces cerevisiae as revealed by whole-genome resequencing. Genome Res 19(4):626-35
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
MacKenzie DA, et al.  (2008) Relatedness of medically important strains of Saccharomyces cerevisiae as revealed by phylogenetics and metabolomics. Yeast 25(7):501-12
Results: 1 - 30 of 121 records
   1  2  3  4  5