Yeast 2.0-connecting the dots in the construction of the world's first functional synthetic eukaryotic genome von Pretorius, I S, Boeke, J D

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Modulation of volatile sulfur compounds by wine yeast von Swiegers, J. H, Pretorius, I. S

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Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts von Vilanova, M, Ugliano, M, Varela, C, Siebert, T, Pretorius, I. S, Henschke, P. A

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Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts von VARELA, C, KUTYNA, D. R, SOLOMON, M. R, BLACK, C. A, BORNEMAN, A, HENSCHKE, P. A, PRETORIUS, I. S, CHAMBERS, P. J

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Tasting the terroir of wine yeast innovation von Pretorius, I S

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Yeast and bacterial modulation of wine aroma and flavour von SWIEGERS, J.H., BARTOWSKY, E.J., HENSCHKE, P.A., PRETORIUS, I.S.

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Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates von LILLY, M, LAMBRECHTS, M. G, PRETORIUS, I. S

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effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine von Du Toit, W.J, Pretorius, I.S, Lonvaud-Funel, A

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Visualizing the next frontiers in wine yeast research von Pretorius, I S

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Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines von Oelofse, A., Malherbe, S., Pretorius, I.S., Du Toit, M.

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Starch fermentation by recombinant saccharomyces cerevisiae strains expressing the α-amylase and glucoamylase genes from lipomyces kononenkoae and saccharomycopsis fibuligera von Eksteen, J.M., van Rensburg, P., Cordero Otero, R.R., Pretorius, I.S.

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Degradation of xylan to D-xylose by recombinant Saccharomyces cerevisiae coexpressing the Aspergillus niger β-xylosidase (xlnD) and the Trichoderma reesei xylanase II (xyn2) genes von LA GRANGE, D. C, PRETORIUS, I. S, CLAEYSSENS, M, VAN ZYL, W. H

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Identification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards von Redžepović, S., Orlić, S., Sikora, S., Majdak, A., Pretorius, I.S.

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Expression of the Aspergillus niger glucose oxidase gene in Saccharomyces cerevisiae and its potential applications in wine production von Malherbe, D.F, Du Toit, M, Cordero Otero, R.R, Van Rensburg, P, Pretorius, I.S

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Identification of lactic acid bacteria isolated from South African brandy base wines von du Plessis, H.W., Dicks, L.M.T., Pretorius, I.S., Lambrechts, M.G., du Toit, M.

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The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour von Louw, C., La Grange, D., Pretorius, I.S., van Rensburg, P.

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Characterization of the β-Glucosidase Activity Produced by Enological Strains of Non-Saccharomyces Yeasts von Cordero Otero, R. R., Ubeda Iranzo, J. F., Briones-Perez, A. I., Potgieter, N., Villena, M. A., Pretorius, I. S., Rensburg, P. van

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Microbial cellulose utilization: fundamentals and biotechnology von Lynd, L.R, Weimer, P.J, Van Zyl, W.H, Pretorius, I.S

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heterologous expression of polysaccharidase-encoding genes with oenological relevance in Saccharomyces cerevisiae von van Rensburg, P, Strauss, M.L.A, Lambrechts, M.G, Cordero Otero, R.R, Pretorius, I.S

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Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking von Pretorius, Isak S.

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