Starmerella Bacillaris | List of Frontiers open access articles

Original Research

Published on 23 Oct 2015

Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE

in Food Microbiology

Chunxiao Wang
David García-Fernández
Albert Mas
Braulio Esteve-Zarzoso

Frontiers in Microbiology

doi 10.3389/fmicb.2015.01156

12,306 views
104 citations

Original Research

Published on 18 Jul 2017

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

in Food Microbiology

Beatriz Padilla
Laura Zulian
Àngela Ferreres
Rosa Pastor
Braulio Esteve-Zarzoso
Gemma Beltran
Albert Mas

Frontiers in Microbiology

doi 10.3389/fmicb.2017.01293

9,737 views
49 citations

Original Research

Published on 07 Mar 2016

Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar

in Food Microbiology

Cédric Grangeteau
Daniel Gerhards
Christian von Wallbrunn
Hervé Alexandre
Sandrine Rousseaux
Michèle Guilloux-Benatier

Frontiers in Microbiology

doi 10.3389/fmicb.2016.00268

6,007 views
34 citations

Original Research

Published on 29 Mar 2017

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must

in Food Microbiology

María L. Raymond Eder
Cristina Reynoso
Santiago C. Lauret
Alberto L. Rosa

Frontiers in Microbiology

doi 10.3389/fmicb.2017.00532

12,362 views
49 citations

Original Research

Published on 13 Apr 2016

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific

in Food Microbiology

Chunxiao Wang
Albert Mas
Braulio Esteve-Zarzoso

Frontiers in Microbiology

doi 10.3389/fmicb.2016.00502

18,616 views
145 citations

Original Research

Published on 20 Aug 2018

Melatonin Minimizes the Impact of Oxidative Stress Induced by Hydrogen Peroxide in Saccharomyces and Non-conventional Yeast

in Microbial Physiology and Metabolism

Jennifer Vázquez
Karlheinz Grillitsch
Günther Daum
Albert Mas
María-Jesús Torija
Gemma Beltran

Frontiers in Microbiology

doi 10.3389/fmicb.2018.01933

8,272 views
40 citations

Original Research

Published on 13 Nov 2018

Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

in Synthetic Biology

Bahareh Bagheri
Paolo Zambelli
Ileana Vigentini
Florian Franz Bauer
Mathabatha Evodia Setati

Frontiers in Bioengineering and Biotechnology

doi 10.3389/fbioe.2018.00169

6,324 views
34 citations

Original Research

Published on 19 Jun 2018

Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location

in Food Microbiology

María L. Raymond Eder
Francisco Conti
Alberto L. Rosa

Frontiers in Microbiology

doi 10.3389/fmicb.2018.01320

4,788 views
19 citations

Original Research

Published on 30 Nov 2015

Sequence-based Analysis of the Vitis vinifera L. cv Cabernet Sauvignon Grape Must Mycobiome in Three South African Vineyards Employing Distinct Agronomic Systems

in Food Microbiology

Mathabatha E. Setati
Daniel Jacobson
Florian F. Bauer

Frontiers in Microbiology

doi 10.3389/fmicb.2015.01358

11,093 views
88 citations

Original Research

Published on 15 Aug 2016

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

in Food Microbiology

Wilson José Fernandes Lemos Junior
Barbara Bovo
Chiara Nadai
Giulia Crosato
Milena Carlot
Francesco Favaron
Alessio Giacomini
Viviana Corich

Frontiers in Microbiology

doi 10.3389/fmicb.2016.01249

10,944 views
74 citations

Original Research

Published on 11 Aug 2025

Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation

in Food Microbiology

Xiao Hong Tang
Yan Ding
Ke Zhong
Yu Xia Sun
Xiao Mei Han
Zhi Yu Li
Rui Rui Li

Frontiers in Microbiology

doi 10.3389/fmicb.2025.1653569

2,208 views
1 citation

Original Research

Published on 06 Dec 2024

Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality

in Fungal Pathogenesis

Sathivel Thivijan
Dayani Pavalakumar
Chathuri J. Gunathunga
Lanka J. S. Undugoda
Pathmalal M. Manage
Ruwani N. Nugara
Pasan C. Bandara
Kasun M. Thambugala
Fahad Al-Asmari
Itthayakorn Promputtha

Frontiers in Cellular and Infection Microbiology

doi 10.3389/fcimb.2024.1495177

3,699 views
5 citations

Correction

Published on 27 Sep 2016

Corrigendum: Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

in Food Microbiology

Wilson José Fernandes Lemos Junior
Barbara Bovo
Chiara Nadai
Giulia Crosato
Milena Carlot
Francesco Favaron
Alessio Giacomini
Viviana Corich

Frontiers in Microbiology

doi 10.3389/fmicb.2016.01499

3,047 views
27 citations

Articles

Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific

Melatonin Minimizes the Impact of Oxidative Stress Induced by Hydrogen Peroxide in Saccharomyces and Non-conventional Yeast

Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location

Sequence-based Analysis of the Vitis vinifera L. cv Cabernet Sauvignon Grape Must Mycobiome in Three South African Vineyards Employing Distinct Agronomic Systems

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation

Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality

Corrigendum: Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation