Elisa Longo González-rekin lankidetzan egindako argitalpenak (16)

1993

  1. Genetic evidence of a new flocculation suppressor gene in Saccharomyces cerevisiae

    FEMS Microbiology Letters, Vol. 112, Núm. 1, pp. 25-29

  2. Improved lysis of wine lactobacilli for high yield isolation and chatacterization of chromosomal DNA

    Journal of Microbiological Methods, Vol. 17, Núm. 4, pp. 247-253

  3. Predominance of malolactic fermentation over d-glucose utilization in Lactobacillus plantarum and Lactobacillus curvatus wine strains

    Journal of Industrial Microbiology, Vol. 12, Núm. 6, pp. 368-372

1992

  1. Characterization of killer-resistant strains of Saccharomyces cerevisiae isolated from spontaneous fermentations

    FEMS Microbiology Letters, Vol. 97, Núm. 1-2, pp. 13-17

  2. Influence of the curing of the killer phenotype in Saccharomyces cerevisiae wine strains on their fermentative behaviour

    World Journal of Microbiology & Biotechnology, Vol. 8, Núm. 2, pp. 147-150

  3. Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by 14 Saccharomyces cerevisiae wine strains isolated from the same region (Salnés, N.W. Spain)

    World Journal of Microbiology & Biotechnology, Vol. 8, Núm. 5, pp. 539-541

1991

  1. Effect of different physico-chemical conditions on malolactic fermentation of four Lactobacillus plantarum wild strains isolated from wines of northwestern Spain

    Biotechnology Letters, Vol. 13, Núm. 11, pp. 781-786

  2. Effect of l-malate, d-glucose and l-lactate on malolactic fermentation and growth of Lactobacillus plantarum and Lactobacillus curvatus wild strains isolated from wine

    Journal of Fermentation and Bioengineering, Vol. 71, Núm. 5, pp. 363-366

  3. Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata

    World Journal of Microbiology & Biotechnology, Vol. 7, Núm. 4, pp. 485-489

  4. Role of killer character in spontaneous fermentations from NW Spain: ecology, distribution and significance

    Applied Microbiology and Biotechnology, Vol. 34, Núm. 5, pp. 643-647

1990

  1. Role of killer effect in fermentations conducted by mixed cultures of Saccharomyces cerevisiae

    FEMS Microbiology Letters, Vol. 71, Núm. 3, pp. 331-335

1989

  1. Curing of the killer character of Saccharomyces cerevisiae with acridine orange

    FEMS Microbiology Letters, Vol. 65, Núm. 1-2, pp. 233-237

  2. Levaduras asociadas a procesos de fermentación espontánea en vinos de ribeiro. análisis del homo/heterotalismo y sistema killer de las cepas de S. cerevisiae

    Microbiologia SEM, Vol. 5, Núm. 2, pp. 79-88

1986

  1. Diseño de un medio de oxidación-fermentación para identificación de bacterias malolácticas

    Acta científica compostelana: revista de la Facultad de Ciencias de la Universidad de Santiago de Compostela, Núm. 3, pp. 17-25

1983

  1. Ecofisiología de levaduras vínicas

    Temas de microbiología (Ediciones Universidad de Salamanca), pp. 183-214

  2. El caracter killer en Kluyveromyces lactis

    Temas de microbiología (Ediciones Universidad de Salamanca), pp. 215-232