Cargando…

Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation

The reduction of chemical fungicides in agriculture has led to the use of microorganisms as biocontrol agents. Starmerella bacillaris is a non-Saccharomyces yeast associated with overripe and botrytized grape berries microbiota. Its use has been proposed for wine fermentation because of yeast fructo...

Descripción completa

Detalles Bibliográficos
Autores principales:	Nadai, Chiara, Fernandes Lemos, Wilson José, Favaron, Francesco, Giacomini, Alessio, Corich, Viviana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2018
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6150530/ https://www.ncbi.nlm.nih.gov/pubmed/30240411 http://dx.doi.org/10.1371/journal.pone.0204350

Ejemplares similares

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
por: Lemos Junior, Wilson José Fernandes, et al.
Publicado: (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
por: Lemos Junior, Wilson José Fernandes, et al.
Publicado: (2016)

Draft Genome Sequence of the Yeast Starmerella bacillaris (syn., Candida zemplinina) FRI751 Isolated from Fermenting Must of Dried Raboso Grapes
por: Lemos Junior, Wilson José Fernandes, et al.
Publicado: (2017)

Whole-Genome Sequence of Starmerella bacillaris PAS13, a Nonconventional Enological Yeast with Antifungal Activity
por: Lemos Junior, Wilson José Fernandes, et al.
Publicado: (2017)

Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols
por: Nadai, Chiara, et al.
Publicado: (2022)

Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris
por: Horváth, Borbála Oláhné, et al.
Publicado: (2020)

Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d’Abruzzo Wine Volatile and Sensory Diversity
por: Perpetuini, Giorgia, et al.
Publicado: (2023)

Comparative metabolome and transcriptome analyses of the properties of Kluyveromyces marxianus and Saccharomyces yeasts in apple cider fermentation
por: Zhang, Zhiyong, et al.
Publicado: (2022)

Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation
por: Englezos, Vasileios, et al.
Publicado: (2018)

The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
por: Rosend, Julia, et al.
Publicado: (2019)

The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product
por: Rosend, Julia, et al.
Publicado: (2020)

Draft Genome Sequence of the Starmerella bacillaris (syn., Candida zemplinina) Type Strain CBS 9494
por: Rosa, Alberto Luis, et al.
Publicado: (2018)

Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
por: Velenosi, Matteo, et al.
Publicado: (2021)

Whole-Genome Analysis of Starmerella bacillaris CC-PT4 against MRSA, a Non-Saccharomyces Yeast Isolated from Grape
por: Shen, Yong, et al.
Publicado: (2022)

Cryptosporidiosis Associated with Ozonated Apple Cider
por: Blackburn, Brian G., et al.
Publicado: (2006)

Epiphytic Yeasts and Bacteria as Candidate Biocontrol Agents of Green and Blue Molds of Citrus Fruits
por: Hammami, Rania, et al.
Publicado: (2022)

Exploring the transportome of the biosurfactant producing yeast Starmerella bombicola
por: Claus, Silke, et al.
Publicado: (2022)

As It Stands: The Palouse Wild Cider Apple Breeding Program
por: James, Tymon, et al.
Publicado: (2022)

Correction for Rosa et al., “Draft Genome Sequence of the Candida zemplinina (syn., Starmerella bacillaris) Type Strain CBS 9494”
por: Rosa, Alberto Luis, et al.
Publicado: (2018)

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum
por: Bartkiene, Elena, et al.
Publicado: (2023)

Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar
por: Grangeteau, Cédric, et al.
Publicado: (2016)

The Geographic Distribution of Saccharomyces cerevisiae Isolates within three Italian Neighboring Winemaking Regions Reveals Strong Differences in Yeast Abundance, Genetic Diversity and Industrial Strain Dissemination
por: Viel, Alessia, et al.
Publicado: (2017)

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization
por: Liu, Liang, et al.
Publicado: (2022)

Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS
por: Mu, Yuwen, et al.
Publicado: (2023)

Total Phenolic Content and Antioxidant Capacity of Polish Apple Ciders
por: Kowalczyk, A., et al.
Publicado: (2015)

Genomic basis of the differences between cider and dessert apple varieties
por: Leforestier, Diane, et al.
Publicado: (2015)

Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation
por: Song, Yangbo, et al.
Publicado: (2020)

Mosaic Genome of a British Cider Yeast
por: Bernardi, Beatrice, et al.
Publicado: (2023)

Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc
por: Treu, Laura, et al.
Publicado: (2014)

The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation
por: Boudreau, Thomas F, et al.
Publicado: (2016)

Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food
por: Pakroo, Shadi, et al.
Publicado: (2020)

Three new clades of putative viral RNA-dependent RNA polymerases with rare or unique catalytic triads discovered in libraries of ORFans from powdery mildews and the yeast of oenological interest Starmerella bacillaris
por: Forgia, Marco, et al.
Publicado: (2022)

QTL Analysis and Candidate Gene Mapping for the Polyphenol Content in Cider Apple
por: Verdu, Cindy F., et al.
Publicado: (2014)

Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider
por: Venkatachalam, Karthikeyan, et al.
Publicado: (2018)

Oenococcus oeni allows the increase of antihypertensive and antioxidant activities in apple cider
por: Kristof, Irina, et al.
Publicado: (2023)

Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria
por: Uranga, Jone, et al.
Publicado: (2020)

Investigation of the Phageome and Prophages in French Cider, a Fermented Beverage
por: Ledormand, Pierre, et al.
Publicado: (2022)

Characterization of antagonistic yeasts for biocontrol applications on apples or in soil by quantitative analyses of synthetic yeast communities
por: Gross, Simon, et al.
Publicado: (2018)

Influence of Oxidative Stress on Biocontrol Activity of Cryptococcus laurentii against Blue Mold on Peach Fruit
por: Zhang, Zhanquan, et al.
Publicado: (2017)

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods
por: Yang, Qilin, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_u6a4374krg1phddptv858morqg