A Repertoire of the Less Common Clinical Yeasts by Estelle Menu, Quentin Filori, Jean-Charles Dufour, Stéphane Ranque, Coralie L’Ollivier

Subjects: “…rare yeasts…”
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Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study by Daniela Fracassetti, Stefano Massaglia, Andrea Viberti, Giulia Motta, Roberto Foschino, Ileana Vigentini

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Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts by Francesca Comitini, Alice Agarbati, Laura Canonico, Edoardo Galli, Maurizio Ciani

Subjects: “…killer yeasts…”
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Dung beetle-associated yeasts display multiple stress tolerance: a desirable trait of potential industrial strains by Anita Ejiro Nwaefuna, Mar Garcia-Aloy, Daniel Loeto, Thembekile Ncube, Andreas K. Gombert, Teun Boekhout, Saleh Alwasel, Nerve Zhou

Subjects: “…Stress-tolerant yeasts…”
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CAZyme prediction in ascomycetous yeast genomes guides discovery of novel xylanolytic species with diverse capacities for hemicellulose hydrolysis by Jonas L. Ravn, Martin K. M. Engqvist, Johan Larsbrink, Cecilia Geijer

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Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods by Alice Agarbati, Laura Canonico, Enrica Marini, Emanuele Zannini, Maurizio Ciani, Francesca Comitini

Subjects: “…probiotic yeasts…”
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Isolation of Wild Yeasts from Freshwaters and Soils in Nonsan Stream and Sapgyoho in Chungcheongnam-do, Korea, and Microbiological Characteristics of the Unrecorded Wild Yeasts by Ji-Eun Jang, Seon-Jeong Park, Jeong-Su Moon, Hyang Burm Lee, Jong-Soo Lee

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Biocontrol and Probiotic Function of Non-<i>Saccharomyces</i> Yeasts: New Insights in Agri-Food Industry by Francesca Comitini, Laura Canonico, Alice Agarbati, Maurizio Ciani

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Isolation and Diagnosis of Fungi Associated With Citrus Fruits Taken From The Local Markets of The City of Mosul and Laboratory Control by Rafia Gergis, Nisreen Mohamed

Subjects: “…fungi – yeasts…”
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Yeast Two-Hybrid: State of the Art by Van Criekinge Wim, Beyaert Rudi

Subjects: “…yeasts…”
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Superficial mycoses at the Hospital do Servidor Público Municipal de São Paulo between 2005 and 2011 by Nilton Di Chiacchio, Celso Luiz Madeira, Caio Rosa Humaire, Camila Simon Silva, Lucia Helena Gomes Fernandes, Ana Lucia Dos Reis

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Quelques aspects de la biologie du Botrytis cinerea pers., agent de la pourriture grise des raisins by J. BULIT, R. LAFON

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Références bibliographiques sur le Botrytis cinerea pers. by J. BOUARD, J. BULIT, R. LAFON, C. ROUSSEL

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THE ROLE OF NUCLEOTIDE SUBSTANSES AND NO-SYNTHASE IN THE IMMUNE PROTECTION OF THE ORGANISM by V. S. Orlova, E. V. Orlova, A. M. Stoinova, Ya. M. Stanishevskiy

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Étude de l'antagonisme entre les levures et les bactéries lactiques du vin by Anne-Marie BOIDRON

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La pourriture grise by C. ROUSSEL, J. BOUARD

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Isolation of Wild Yeasts from Riversides in Geumgang Upstream, Taean and Suncheonman Seashores and Microbiological Characteristics of the Unrecorded Wild Yeasts by Seon-Jeong Park, Ji-Eun Jang, Hyang-Burm Lee, Jong-Soo Lee

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Soil yeast abundance and diversity assessment in a hot climatic region, semi-arid ecosystem by Mohammed Khalid Al-atrash, Zwida K. Khadur, Anwar A. Khadim

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Application of Immobilized Yeasts for Improved Production of Sparkling Wines by Encarnación Fernández-Fernández, José Manuel Rodríguez-Nogales, Josefina Vila-Crespo, Elena Falqué-López

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Oleaginous Red Yeasts: Concomitant Producers of Triacylglycerides and Carotenoids by Irene Fakankun, David B. Levin

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