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References from Design of a new model yeast consortium for ecological studies of enological fermentation. Local targets link to admitted publications; unresolved targets remain external evidence.
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Unresolved reference
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Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids
10.1016/s0168-1605(98)00203-7 · 1999 · External reference
Bacterial pathogens dynamic during multi-species infections
10.24072/pcjournal.418 · 2024 · External reference
Yeast Stress Response and Fermentation Efficiency: How to Survive the Making of Wine - A Review
10.21548/21-1-3557 · 2000 · External reference
Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
10.1007/s00253-014-6197-2 · 2015 · External reference
Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions
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Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation
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Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
10.1007/s00217-015-2497-8 · 2015 · External reference
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy
10.1016/j.ijfoodmicro.2019.108470 · 2020 · External reference
Model microbial communities for ecosystems biology
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Climate-Induced Changes in Grapevine Yield and Must Sugar Content in Franconia (Germany) between 1805 and 2010
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Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate
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Yeast-Yeast Interactions: Mechanisms, Methodologies and Impact on Composition
10.3390/microorganisms8040600 · 2020 · External reference
The ecology of killer yeasts: Interference competition in natural habitats
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A comprehensive strategy enabling high-resolution functional analysis of the yeast genome
10.1038/nmeth.1234 · 2008 · External reference
Kin discrimination in social yeast is mediated by cell surface receptors of the Flo11 adhesin family
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Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
10.1186/s40168-022-01301-3 · 2022 · External reference
Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin
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Biodiversity improves water quality through niche partitioning
10.1038/nature09904 · 2011 · External reference
New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
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Oenological properties of non-Saccharomyces yeasts associated with wine-making
10.1023/a:1008825928354 · 1998 · External reference
Yeast interactions in multi-starter wine fermentation
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Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina
10.1016/j.ijfoodmicro.2004.08.017 · 2005 · External reference
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
10.1016/j.fm.2010.12.001 · 2011 · External reference
Gradient boosted regression as a tool to reveal key drivers of temporal dynamics in a synthetic yeast community
10.1093/femsec/fiae080 · 2024 · External reference
A Transcriptomic Analysis of Higher-Order Ecological Interactions in a Eukaryotic Model Microbial Ecosystem
10.1128/msphere.00436-22 · 2022 · External reference
Real-time monitoring of population dynamics and physical interactions in a synthetic yeast ecosystem by use of multicolour flow cytometry
10.1007/s00253-020-10607-x · 2020 · External reference
Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation
10.1007/s00253-014-6193-6 · 2015 · External reference
Vinification without Saccharomyces: Interacting Osmotolerant and "Spoilage" Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)
10.3390/microorganisms9010019 · 2020 · External reference
Yeast consortium for novel wine fermentations
10.24072/pci.microbiol.100118 · 2024 · External reference
Environmental conditions and community evenness determine the outcome of biological invasion
10.1038/ncomms2392 · 2013 · External reference
Synthetic microbial ecosystems: an exciting tool to understand and apply microbial communities
10.1111/1462-2920.12343 · 2014 · External reference
Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids
10.1186/s13568-018-0657-5 · 2018 · External reference
Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape
10.1016/j.ijfoodmicro.2007.04.007 · 2007 · External reference
Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking
10.1093/femsyr/foab017 · 2021 · External reference
Synthetic ecology: A model system for cooperation
10.1073/pnas.0611067104 · 2007 · External reference
Characterization and dynamic behavior of wild yeast during spontaneous wine fermentation in steel tanks and amphorae
10.1155/2013/540465 · 2013 · External reference
Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation
10.1128/aem.00797-18 · 2018 · External reference
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
10.1016/j.ijfoodmicro.2018.09.009 · 2019 · External reference
The effects of copper and high sugar concentrations on growth, fermentation efficiency and volatile acidity production of different commercial wine yeast strains
10.1111/j.1755-0238.2006.tb00043.x · 2006 · External reference
Significance of microbial symbiotic coexistence in traditional fermentation
10.1016/j.jbiosc.2013.05.017 · 2013 · External reference
Global warming and wine quality: are we close to the tipping point?
10.20870/oeno-one.2021.55.3.4774 · 2021 · External reference
Assessment of wine microbial diversity using ARISA and cultivation-based methods
10.1007/s13213-014-1021-x · 2015 · External reference
Enzymatic assembly of DNA molecules up to several hundred kilobases
10.1038/nmeth.1318 · 2009 · External reference
Metabolic dissimilarity determines the establishment of cross-feeding interactions in bacteria
10.1016/j.cub.2021.10.019 · 2021 · External reference
Quantifying the Complexities of Saccharomyces Cerevisiae's Ecosystem Engineering Via Fermentation
10.1890/07-2060.1 · 2008 · External reference
Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
10.1038/s41598-021-83123-1 · 2021 · External reference
Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production
10.1007/s00217-014-2404-8 · 2015 · External reference
Development of a Transformation Method for Metschnikowia borealis and other CUG-Serine Yeasts
10.3390/genes10020078 · 2019 · External reference
Wine microbiology is driven by vineyard and winery anthropogenic factors
10.1111/1751-7915.12428 · 2017 · External reference
Assessment of GFP fluorescence in cells of Streptococcus gordonii under conditions of low pH and low oxygen concentration
10.1099/00221287-147-5-1383 · 2001 · External reference
Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions
10.1371/journal.pone.0233285 · 2020 · External reference
The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice
10.1111/j.1365-2672.1988.tb04312.x · 1988 · External reference
Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker’s yeast strains
10.1023/a:1025413520192 · 2003 · External reference
Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR
10.1111/j.1567-1364.2007.00304.x · 2007 · External reference
The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae
10.1046/j.1365-2672.2001.01426.x · 2001 · External reference
EFFECTS OF BIODIVERSITY ON ECOSYSTEM FUNCTIONING: A CONSENSUS OF CURRENT KNOWLEDGE
10.1890/04-0922 · 2005 · External reference
Microbial interactions in food fermentations
10.1146/annurev-food-022811-101219 · 2013 · External reference
Growth and Fermentation Characteristics of a Strain of the Wine Yeast Kluyveromyces thermotolerans Isolated in Greece
10.1007/s11274-005-8220-3 · 2005 · External reference
Unresolved reference
2023 · External reference
Massively parallel screening of synthetic microbial communities
10.1073/pnas.1900102116 · 2019 · External reference
Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation
10.1007/s00253-015-6835-3 · 2015 · External reference
Tools for engineering coordinated system behaviour in synthetic microbial consortia
10.1038/s41467-018-05046-2 · 2018 · External reference
Active glycerol uptake is a mechanism underlying halotolerance in yeasts: a study of 42 species
10.1099/00221287-145-9-2577 · 1999 · External reference
Yeast and its importance to wine aroma-a review
10.21548/21-1-3560 · 2000 · External reference
Strong ethanol- and frequency-dependent ecological interactions in a community of wine-fermenting yeasts
10.1038/s42003-023-05284-1 · 2023 · External reference
Improved blue, green, and red fluorescent protein tagging vectors for S. cerevisiae
10.1371/journal.pone.0067902 · 2013 · External reference
Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions
10.3389/fmicb.2016.01959 · 2016 · External reference
Application of flow cytometry to wine microorganisms
10.1016/j.fm.2016.10.023 · 2017 · External reference
Microbiome Assembly in Fermented Foods
10.1146/annurev-micro-032521-041956 · 2023 · External reference
Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts
10.1016/j.ijfoodmicro.2014.03.002 · 2014 · External reference
Botrytized wines – current perspectives
10.2147/ijwr.s100653 · 2016 · External reference
A simple and effective method for differentiating GFP and YFP by flow cytometry using the violet laser
10.1002/cyto.a.22347 · 2013 · External reference
Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations
10.3390/foods9020120 · 2020 · External reference
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
10.1016/j.ijfoodmicro.2015.01.005 · 2015 · External reference
Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts
10.3389/fmicb.2022.823581 · 2022 · External reference
Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation
10.1016/j.ijfoodmicro.2012.05.012 · 2012 · External reference
Syntrophic exchange in synthetic microbial communities
10.1073/pnas.1405641111 · 2014 · External reference
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10.1016/j.fm.2020.103670 · 2021 · External reference
Population and oenological characteristics of non-Saccharomyces yeasts associated with grapes of Northwestern Argentina
10.1007/s00203-018-1601-4 · 2019 · External reference
Design and characterization of synthetic fungal-bacterial consortia for direct production of isobutanol from cellulosic biomass
10.1073/pnas.1218447110 · 2013 · External reference
Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations
10.1007/s11947-014-1257-2 · 2014 · External reference
The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
10.1007/s00253-014-6321-3 · 2015 · External reference
Variation among Metschnikowia pulcherrima Isolates for Genetic Modification and Homologous Recombination
10.3390/microorganisms9020290 · 2021 · External reference
Yeast community structures and dynamics in healthy and Botrytis-affected grape must fermentations
10.1128/aem.01279-07 · 2007 · External reference
ViableSaccharomyces cerevisiae cells at high concentrations cause early growth arrest of non-Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism
10.1002/yea.965 · 2003 · External reference
Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations
10.1007/s00217-010-1233-7 · 2010 · External reference
Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts
10.3390/fermentation7030165 · 2021 · External reference
Controlling heterologous gene expression in yeast cell factories on different carbon substrates and across the diauxic shift: a comparison of yeast promoter activities
10.1186/s12934-015-0278-5 · 2015 · External reference
Genome evolution across 1,011 Saccharomyces cerevisiae isolates
10.1038/s41586-018-0030-5 · 2018 · External reference
Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome
10.1016/j.fm.2019.05.005 · 2019 · External reference
Metabolic interactions in microbial communities: untangling the Gordian knot
10.1016/j.mib.2015.06.014 · 2015 · External reference
Supplementary data and Scripts of "Design of a new model yeast consortium for ecological studies of enological fermentation"
10.5281/zenodo.11120745 · 2024 · External reference
Comparing the hierarchy of inter-and intraspecies interactions with population dynamics of wine yeast cocultures
10.1093/femsyr/foad039 · 2023 · External reference
Expression Levels and Patterns of Glycolytic Yeast Genes During Wine Fermentation
10.1016/s0723-2020(00)80018-1 · 2000 · External reference
Unresolved reference
2024 · External reference
Chapter 5: Metabolism of organic acids
1993 · External reference
Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations
10.1128/aem.06768-11 · 2012 · External reference
Strength of species interactions determines biodiversity and stability in microbial communities
10.1038/s41559-020-1099-4 · 2020 · External reference
An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions
10.1007/s00253-012-4660-5 · 2013 · External reference
Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry
10.1016/j.ijfoodmicro.2009.06.008 · 2009 · External reference
Fluorescent hybridisation combined with flow cytometry and hybridisation of total RNA to analyse the composition of microbial communities in human faeces using 16S rRNA probes
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Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector
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Predictability of the community-function landscape in wine yeast ecosystems
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Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods
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Control of alcoholic fermentation in winemaking: Current situation and prospect
10.1016/j.foodres.2008.12.016 · 2009 · External reference
Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing
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Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae
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Fundamentals of microbial community resistance and resilience
10.3389/fmicb.2012.00417 · 2012 · External reference
Optimized cassettes for fluorescent protein tagging inSaccharomyces cerevisiae
10.1002/yea.1130 · 2004 · External reference
Towards synthetic microbial consortia for bioprocessing
10.1016/j.copbio.2012.02.001 · 2012 · External reference
Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking
10.1016/j.foodres.2018.02.034 · 2018 · External reference
A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentation
10.1093/gigascience/gix040 · 2017 · External reference
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
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Diversity of Candida zemplinina strains from grapes and Italian wines
10.1016/j.fm.2011.08.014 · 2012 · External reference
Validation and standardization of DNA extraction and library construction methods for metagenomics-based human fecal microbiome measurements
10.1186/s40168-021-01048-3 · 2021 · External reference
Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas
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Effect of Aeration on Yeast Community Structure and Volatile Composition in Uninoculated Chardonnay Wines
10.3390/fermentation7020097 · 2021 · External reference
Fast quantification of gut bacterial species in cocultures using flow cytometry and supervised classification
10.1038/s43705-022-00123-6 · 2022 · External reference
Deciphering microbial interactions in synthetic human gut microbiome communities: Appendix
10.14714/cp23.762 · 2018 · External reference
Synthetic ecology of the human gut microbiota
10.1038/s41579-019-0264-8 · 2019 · External reference
The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific
10.3389/fmicb.2016.00502 · 2016 · External reference
Evolution of ecological dominance of yeast species in high‐sugar environments
10.1111/evo.12707 · 2015 · External reference
Initial community evenness favours functionality under selective stress
10.1038/nature07840 · 2009 · External reference
Fermented foods as experimentally tractable microbial ecosystems
10.1016/j.cell.2015.02.034 · 2015 · External reference
Green Fluorescent Protein (GFP): Applications, Structure, and Related Photophysical Behavior
10.1021/cr010142r · 2002 · External reference
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking
10.1016/j.ijfoodmicro.2008.04.001 · 2008 · External reference
