Human‐associated microorganisms are ideal models to study the impact of environmental
changes on species evolution and adaptation because of their small genome, short …

Dekkera bruxellensis is an industrial yeast mainly regarded as a contaminant species in
fermentation processes. In winemaking, it is associated with off-flavours that cause wine …

The advancement of knowledge about the physiology of Dekkera bruxellensis has shown its
potential for the production of fuel ethanol very close to the conventional fermenting yeast S …

Wine is generally considered as hostile medium in which spoilage microbes have to
manage with many abiotic factors among which low nutrient content. Wines elaborated in 8 …

Работа посвящена установлению элементного состава почвы, винограда и вина и
выявлению взаимосвязей между содержаниями в них ряда элементов. Объектами …

The possibility of establishing relationships between the distribution of total concentrations
and mobile forms of the elements in vineyard soils was studied using ICP spectrometry and …

The yeast Dekkera bruxellensis is well-known for its adaptation to industrial ethanol
fermentation processes, which can be further improved if nitrate is present in the substrate …

Dekkera bruxellensis has been studied for several aspects of its metabolism over the past
years, which has expanded our comprehension on its importance to industrial fermentation …

The yeast Brettanomyces bruxellensis is able to ferment the main sugars used in first‐
generation ethanol production. However, its employment in this industry is prohibitive …

Em ambiente de fermentação industrial, leveduras com elevada tolerância a temperaturas
extremas, grandes concentrações de açúcares e etanol, entre outras características são …