Producción científica del grupo

Cocoa pulp as a novel source of plant-derived exosome-like nanovesicles: method comparison and physicochemical characterization

Comparative evaluation of biochemical composition and antioxidant properties of six guava cultivars grown under Tunisian agroclimatic conditions

From Circuits to Symphonies: A Systems‐Engineering Blueprint for Multimicrobial Synthetic Biology

Multiscale Analysis of <i>Kluyveromyces lactis</i> SCP in a Fermented Soy Protein Matrix

Scientific diasporas in global biodiversity governance: brain circulation, linkage, and knowledge brokerage in Colombia

Untargeted metabolomics for candidate marker nomination during late-stage cocoa fermentation: a framework toward objective endpoint assessment

Volatile organic metabolite profiling of a broad collection shows the brewing potential of non-conventional yeast

<i>IAT4</i> , a New Indolamine <i>N</i> ‐Acetyltransferase in <i>Saccharomyces cerevisiae</i> Involved in Melatonin Biosynthesis

Enhanced Outer Membrane Vesicle Production in Escherichia coli: From Metabolic Network Model to Designed Strain Lipidomic Profile

Exploring Proteomic and Metabolomic Interactions in a Yeast Consortium Designed to Enhance Bioactive Compounds in Wine Fermentations

Metabolic Engineering of a Serotonin Overproducing <i>Saccharomyces cerevisiae</i> Strain

Optogenetic control of horizontally acquired genes prevent stuck fermentations in yeast

Specific Point Mutations in the RRT5 Gene Modulate Fermentative Phenotypes of an Industrial Wine Yeast

Systematic Identification of Native <i>Bacillus</i> spp. as a Sustainable Approach to Mitigate Cadmium in Cocoa

<i>Saccharomyces cerevisiae</i> biofactory to produce naringenin using a systems biology approach and a bicistronic vector expression strategy in flavonoid production

A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations

Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes

Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine Yeast Saccharomyces cerevisiae

DNA shuffling to improve crude-water interfacial activity in biosurfactants with OmpA protein of <i>Escherichia coli</i>

Engineering a GPCR-based yeast biosensor for a highly sensitive melatonin detection from fermented beverages

FlavorMiner: a machine learning platform for extracting molecular flavor profiles from structural data

Pod Production Dynamics and Pod Size Distribution of Theobroma cacao L. Clone CCN 51 in Full Sunlight

Valorization of Sugarcane Vinasse and Crude Glycerol for Single-Cell Oils Production by Rhodotorula glutinis R4: A Preliminary Approach to the Integration of Biofuels Industries for Sustainable Biodiesel Feedstock

Design and Assembly of a Biofactory for (2S)-Naringenin Production in Escherichia coli: Effects of Oxygen Transfer on Yield and Gene Expression

Genome-Scale Metabolic Reconstruction, Non-Targeted LC-QTOF-MS Based Metabolomics Data, and Evaluation of Anticancer Activity of Cannabis sativa Leaf Extracts

Omics approaches to understand cocoa processing and chocolate flavor development: A review

The Role of the PAA1 Gene on Melatonin Biosynthesis in Saccharomyces cerevisiae: A Search of New Arylalkylamine N-Acetyltransferases

<i>Theobroma cacao</i> L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects

Adaptive evolution in the <i>Saccharomyces kudriavzevii</i> Aro4p promoted a reduced production of higher alcohols

Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines

Functional divergence in the proteins encoded by <i>ARO80</i> from <i>S. uvarum</i> , <i>S. kudriavzevii</i> and <i>S. cerevisiae</i> explain differences in the aroma production during wine fermentation

Generation of intra‐ and interspecific <i>Saccharomyces</i> hybrids with improved oenological and aromatic properties

Genome-wide effect of non-optimal temperatures under anaerobic conditions on gene expression in Saccharomyces cerevisiae

Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa

Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging

Multiscale Approach to Dairy Products Design

Use of non-conventional yeasts to increase total acidity in the Cava base wines

Convergent adaptation of Saccharomyces uvarum to sulfite, an antimicrobial preservative widely used in human-driven fermentations

Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm

Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis

Impact of Nitrogen Addition on Wine Fermentation by <i>S. cerevisiae</i> Strains with Different Nitrogen Requirements

Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model Yeast<i>Saccharomyces cerevisiae</i>

Metabolic engineering of <i>Saccharomyces cerevisiae</i> for hydroxytyrosol overproduction directly from glucose

Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials

Phenotypic and genomic differences among S. cerevisiae strains in nitrogen requirements during wine fermentations

Rhodotorula glutinis T13 as a potential source of microbial lipids for biodiesel generation

Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations

Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations

A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation

Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions

Differential proteomic analysis by SWATH-MS unravels the most dominant mechanisms underlying yeast adaptation to non-optimal temperatures under anaerobic conditions

Growth and lipid production of Rhodotorula glutinis R4, in comparison to other oleaginous yeasts

GTR1 Affects Nitrogen Consumption and TORC1 Activity in Saccharomyces cerevisiae Under Fermentation Conditions

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

Melatonin in yeast and fermented beverages: analytical tools for detection, physiological role and biosynthesis

Metabolome segregation of four strains of <scp> <i>Saccharomyces cerevisiae</i> </scp> , <i>Saccharomyces uvarum</i> and <i>Saccharomyces kudriavzevii</i> conducted under low temperature oenological conditions

New Therapeutic Candidates for the Treatment of Malassezia pachydermatis -Associated Infections

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

Overproduction of hydroxytyrosol in Saccharomyces cerevisiae by heterologous overexpression of the Escherichia coli 4-hydroxyphenylacetate 3-monooxygenase

Rational Design of Photo-Electrochemical Hybrid Devices Based on Graphene and Chlamydomonas reinhardtii Light-Harvesting Proteins

Selection and subsequent physiological characterization of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures

A new chromosomal rearrangement improves the adaptation of wine yeasts to sulfite

Aneuploidy and Ethanol Tolerance in Saccharomyces cerevisiae

Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions

Deciphering the melatonin metabolism in <i>Saccharomyces cerevisiae</i> by the bioconversion of related metabolites

Dominance of wine <i>Saccharomyces cerevisiae</i> strains over <i>S. kudriavzevii</i> in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization

Evaluation of the phenol degradation capacity of microalgae-bacteria consortia from the bay of Cartagena, Colombia

Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions

Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces

Insights into the behavior of six rationally designed peptides based on Escherichia coli’s OmpA at the water-dodecane interface

Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts

KAE1 Allelic Variants Affect TORC1 Activation and Fermentation Kinetics in Saccharomyces cerevisiae

Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid

Sulfur dioxide resistance in Saccharomyces cerevisiae: beyond SSU1

A comparison of the performance of natural hybrids Saccharomyces cerevisiae × Saccharomyces kudriavzevii at low temperatures reveals the crucial role of their S. kudriavzevii genomic contribution

Development of a <i>Chlamydomonas reinhardtii</i> metabolic network dynamic model to describe distinct phenotypes occurring at different CO₂ levels

Identification of novel genes involved in acetic acid tolerance of Saccharomyces cerevisiae using pooled-segregant RNA sequencing

Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

Indirect monitoring of TORC1 signalling pathway reveals molecular diversity among different yeast strains

Membrane fluidification by ethanol stress activates unfolded protein response in yeasts

Protective Role of Intracellular Melatonin Against Oxidative Stress and UV Radiation in Saccharomyces cerevisiae

Stl1 transporter mediating the uptake of glycerol is not a weak point of <i>Saccharomyces kudriavzevii's</i> low osmotolerance

A synthetic multi-cellular network of coupled self-sustained oscillators

Alternative yeasts for winemaking:<i>Saccharomyces</i>non-<i>cerevisiae</i>and its hybrids

Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon

Ethanol Effects Involve Non-canonical Unfolded Protein Response Activation in Yeast Cells

On the origins and industrial applications of <scp><i>Saccharomyces cerevisiae</i></scp> × <i>Saccharomyces kudriavzevii</i> hybrids

RNAseq-based transcriptome comparison of Saccharomyces cerevisiae strains isolated from diverse fermentative environments

Saccharomyces cerevisiae show low levels of traversal across human endothelial barrier in vitro

The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae

Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking

Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress

Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development

Correlation between Low Temperature Adaptation and Oxidative Stress in Saccharomyces cerevisiae

Detecting and Monitoring the Production of Melatonin and Other Related Indole Compounds in Different Saccharomyces Strains by Solid-State Electrochemical Techniques

Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and Their Impact on Aroma-Active Compounds Production

Editorial: Non-conventional Yeast in the Wine Industry

Ethanol Cellular Defense Induce Unfolded Protein Response in Yeast

Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae

Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii×Saccharomyces cerevisiae hybrids

iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation

Near-freezing effects on the proteome of industrial yeast strains of Saccharomyces cerevisiae

Opportunistic Strains of Saccharomyces cerevisiae: A Potential Risk Sold in Food Products

Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth

Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains

Comparative Genomic Analysis Reveals a Critical Role of De Novo Nucleotide Biosynthesis for Saccharomyces cerevisiae Virulence

Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation

Genetic improvement of non-GMO wine yeasts: Strategies, advantages and safety

Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid

Redox engineering by ectopic expression of glutamate dehydrogenase genes links NADPH availability and NADH oxidation with cold growth in Saccharomyces cerevisiae

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance

The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance

The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance

The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance

The effect of nitrogen addition on the fermentative performance during sparkling wine production

Yeast biomass, an optimised product with myriad applications in the food industry

Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

Biodiversity of non-<i>Saccharomyces</i>yeasts in distilleries of the La Mancha region (Spain)

Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies

Effect of deletion and overexpression of tryptophan metabolism genes on growth and fermentation capacity at low temperature in wine yeast

Enhanced Enzymatic Activity of Glycerol-3-Phosphate Dehydrogenase from the Cryophilic Saccharomyces kudriavzevii

Enhanced fermentative capacity of yeasts engineered in storage carbohydrate metabolism

Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature

Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations

The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

The fraction of cells that resume growth after acetic acid addition is a strain-dependent parameter of acetic acid tolerance in<i>Saccharomyces cerevisiae</i>

Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations

Biomarkers for detecting nitrogen deficiency during alcoholic fermentation in different commercial wine yeast strains

Genetic Basis of Variations in Nitrogen Source Utilization in Four Wine Commercial Yeast Strains

Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature

Phenotypic analysis of mutant and overexpressing strains of lipid metabolism genes in Saccharomyces cerevisiae: Implication in growth at low temperatures

Trx2p-dependent Regulation of Saccharomyces cerevisiae Oxidative Stress Response by the Skn7p Transcription Factor under Respiring Conditions

Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation

Clinical Saccharomyces cerevisiae isolates cannot cross the epithelial barrier in vitro

Effect of low temperature upon vitality of <i>Saccharomyces cerevisiae</i> phospholipid mutants

Effect of mixed culture fermentations on yeast populations and aroma profile

Engineered Trx2p industrial yeast strain protects glycolysis and fermentation proteins from oxidative carbonylation during biomass propagation

Erratum to: reduction of oxidative cellular damage by overexpression of the thioredoxin TRX2 gene improves yield and quality of wine yeast dry active biomass

Functional analysis to identify genes in wine yeast adaptation to low-temperature fermentation

Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions

Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature

Modification of the TRX2 gene dose in Saccharomyces cerevisiae affects hexokinase 2 gene regulation during wine yeast biomass production

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

Transcriptomics in human blood incubation reveals the importance of oxidative stress response in Saccharomyces cerevisiae clinical strains

Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH4Cl supplementation

Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature

Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

Temperature Adaptation Markedly Determines Evolution within the Genus<i>Saccharomyces</i>

A new simplified AFLP method for wine yeast strain typing

Determination of viable wine yeast using DNA binding dyes and quantitative PCR

Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production

Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

Global expression studies in baker's yeast reveal target genes for the improvement of industrially-relevant traits: the cases of CAF16 and ORC2

Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan–MGB probes

Improving yield of industrial biomass propagation by increasing the Trx2p dosage

Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid

Population dynamics of acetic acid bacteria during traditional wine vinegar production

Reduction of oxidative cellular damage by overexpression of the thioredoxin TRX2 gene improves yield and quality of wine yeast dry active biomass

Susceptibility and resistance to ethanol in <i>Saccharomyces</i> strains isolated from wild and fermentative environments

Transcriptomic and proteomic insights of the wine yeast biomass propagation process

Acid trehalase is involved in intracellular trehalose mobilization during postdiauxic growth and severe saline stress in<i>Saccharomyces cerevisiae</i>

Chimeric Genomes of Natural Hybrids of <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces kudriavzevii</i>

Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature

Effect of wood type and thickness on acetification kinetics in traditional vinegar production

Fermentative capacity of dry active wine yeast requires a specific oxidative stress response during industrial biomass growth

Quantification of the expression of reference and alcohol dehydrogenase genes of some acetic acid bacteria in different growth conditions

The human protein kinase HIPK2 phosphorylates and downregulates the methyl-binding transcription factor ZBTB4

The role of<i>GAP1</i>gene in the nitrogen metabolism of<i>Saccharomyces cerevisiae</i>during wine fermentation

Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods

Effect of active dry wine yeast storage upon viability and lipid composition

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

Effect of oenological practices on microbial populations using culture-independent techniques

Proteomic evolution of a wine yeast during the first hours of fermentation

Vitality enhancement of the rehydrated active dry wine yeast

Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation

Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR

Monitoring of<i>Saccharomyces</i>and<i>Hanseniaspora</i>populations during alcoholic fermentation by real-time quantitative PCR

Application of molecular methods for routine identification of acetic acid bacteria

Born to bind: the BTB protein–protein interaction domain

Diversity and evolution of non-<i>Saccharomyces</i>yeast populations during wine fermentation: effect of grape ripeness and cold maceration

Effect of low-temperature fermentation on yeast nitrogen metabolism

Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR

Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

Rapid characterization of wild and collection strains of the genus Zygosaccharomyces according to mitochondrial DNA patterns

Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine

Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production

Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption

Monitoring Stress-Related Genes during the Process of Biomass Propagation of <i>Saccharomyces cerevisiae</i> Strains Used for Wine Making

The Human Enhancer Blocker CTC-binding Factor Interacts with the Transcription Factor Kaiso

Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation

Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast

New PCR-based methods for yeast identification

Nitrogen catabolite repression in during wine fermentations

Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations

Effect of Organic Acids and Nitrogen Source on Alcoholic Fermentation:  Study of Their Buffering Capacity

Effect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiae

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae

Analysis of yeast populations during alcoholic fermentation: A six year follow-up study

Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA

Study of the First Hours of Microvinification by the Use of Osmotic Stress-response Genes as Probes

Wine Yeast Strains Engineered for Glycogen Overproduction Display Enhanced Viability under Glucose Deprivation Conditions

The glutamate synthase (GOGAT) of plays an important role in central nitrogen metabolism

The glutamate synthase (GOGAT) of<i>Saccharomyces cerevisiae</i>plays an important role in central nitrogen metabolism

Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years

Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR-amplified fragment of the gene coding for 16S rRNA

Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer.

PCR differentiation of Saccharomyces cerevisiae from Saccharomyces bayanus/Saccharomyces pastorianus using specific primers

PCR differentiation of<i>Saccharomyces cerevisiae</i>from<i>Saccharomyces bayanus</i>/<i>Saccharomyces pastorianus</i>using specific primers

Diversity of <i>Saccharomyces</i> strains in wine fermentations: analysis for two consecutive years

Molecular analysis of yeast population dynamics: Effect of sulphur dioxide and inoculum on must fermentation

Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region

Phenological stages of the pomegranate tree (Punka granatum L.)

Rapid characterization of wild and collection strains of the genus Zygosaccharomyces according to mitochondrial DNA patterns

Studies on keratinophilic fungi. Ix: Neoarachnotheca gen. nov. and a new species of Nannizziopsis

Characterization of Wine Yeast Strains of the Saccharomyces Genus on the Basis of Molecular Markers: Relationships Between Genetic Distance and Geographic or Ecological Origin

Molecular characterization, relatedness and antifungal susceptibility of the basidiomycetous hormographiella species and Coprinus cinereus from clinical and environmental sources

Molecular differentiation of Keratinomyces (Trichophyton) species

Studies on keratinophilic fungi. X. <i>Arthrographis alba</i> sp.nov.

The utility of mitochondrial DNA restriction analysis in the classification of strains of Chrysosporium (hyphomycetes)

Rapid Characterization of Four Species of the Saccharomyces Sensu Stricto Complex According to Mitochondrial DNA Patterns

Phylogenetic relationships among wine yeast strains based on electrophoretic whole-cell protein patterns