Proteomic characterization of extracellular vesicles produced by several wine yeast species-Reference-Cited by-同舟云学术

Proteomic characterization of extracellular vesicles produced by several wine yeast species

Published:2020-06-23 Issue:5 Volume:13 Page:1581-1596
ISSN:1751-7915
Container-title:Microbial Biotechnology
language:en
Short-container-title:Microb. Biotechnol.

Author:

Mencher Ana¹^ORCID,Morales Pilar¹^ORCID,Valero Eva²^ORCID,Tronchoni Jordi¹^ORCID,Patil Kiran Raosaheb³⁴^ORCID,Gonzalez Ramon¹^ORCID

Affiliation:

1. Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja) Finca La Grajera, Carretera de Burgos, km 6 Logroño La Rioja26071Spain

2. Universidad Pablo de Olavide Sevilla Spain

3. European Molecular Biology Laboratory Heidelberg Germany

4. The Medical Research Council Toxicology Unit University of Cambridge Cambridge UK

Funder

Spanish Government

FGCSIC

COMFUTURO

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1751-7915.13614

Reference68 articles.

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

2. Antibody Binding Alters the Characteristics and Contents of Extracellular Vesicles Released by Histoplasma capsulatum

3. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions

4. Exosomes released from macrophages infected with intracellular pathogens stimulate a proinflammatory response in vitro and in vivo

5. Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions

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