Yamadazyma terventina sp. nov., a yeast species of the Yamadazyma clade from Italian olive oils
Ciafardini, G.
Zullo, B.A.
Antonielli, L.
Corte, L.
Roscini, L.
Cardinali, G.
Laura Corte
Corte Laura
ORCID: 0000-0002-4723-7254
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Yamadazyma terventina sp. nov., a yeast species of the Yamadazyma clade from Italian olive oils
10.1099/ijs.0.045898-0
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Livio Antonielli
Antonielli Livio
ORCID: 0000-0002-7140-8359
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Candida coquimbonensis sp. nov., a link between Australian and Nearctic/Neotropical Phaffomyces
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Influence of cell parameters in Fourier Transform InfraRed spectroscopy analysis of whole yeast cells
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Leaf treatments with a protein-based resistance inducer partially modify phyllosphere microbial communities of grapevine
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Influence of cell geometry and number of replicas in the reproducibility of whole cell FTIR analysis
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Bacterial endophytic communities in the grapevine depend on pest management
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Shared and host-specific microbiome diversity and functioning of grapevine and accompanying weed plants
10.1111/1462-2920.13618
Yamadazyma terventina sp. nov., a yeast species of the Yamadazyma clade from Italian olive oils
10.1099/ijs.0.045898-0
Effect of pH on potassium metabisulphite biocidic activity against yeast and human cell cultures
10.1016/j.foodchem.2012.03.025
Agromyces aureus sp. nov., isolated from the rhizosphere of Salix caprea L. grown in a heavy-metal-contaminated soil
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Draft genome sequence of Phaeomoniella chlamydospora strain RR-HG1, a grapevine trunk disease (esca)-related member of the Ascomycota
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Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing
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Preliminary prospection of the yeast biodiversity on apple and pear surfaces from Northern Italy orchards
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Correction: Compant et al., "Draft genome sequence of the root-colonizing fungus Trichoderma harzianum B97" [Genome Announc, 5, 13, (2017) (e00137-17)] https://doi.org/10.1128/genomeA.00137-17
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Kazachstania ichnusensis sp. nov., a diploid homothallic ascomycetous yeast from Sardinian lentisk rhizosphere
10.1099/ijs.0.032243-0
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods
10.1016/j.ijfoodmicro.2013.02.010
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