Biotecnoloxia
BIOTEC
![Foto de José](/img/nophoto.png)
José
Cansado Vizoso
Publicacións nas que colabora con José Cansado Vizoso (19)
2003
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Learning from yeasts: intracellular sensing of stress conditions
International microbiology: official journal of the Spanish Society for Microbiology, Vol. 6, Núm. 3, pp. 211-219
2000
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Characterization of an extracellular enzyme system produced by Micromonospora chalcea with lytic activity on yeast cells
Journal of Applied Microbiology, Vol. 88, Núm. 6, pp. 961-967
1999
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Presence of non-supressive, M2-related dsRNAs molecules in Saccharomyces cerevisiae strains isolated from spontaneous fermentations
FEMS Microbiology Letters, Vol. 181, Núm. 2, pp. 211-215
1993
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Genetic evidence of a new flocculation suppressor gene in Saccharomyces cerevisiae
FEMS Microbiology Letters, Vol. 112, Núm. 1, pp. 25-29
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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
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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
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Characterization of killer-resistant strains of Saccharomyces cerevisiae isolated from spontaneous fermentations
FEMS Microbiology Letters, Vol. 97, Núm. 1-2, pp. 13-17
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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
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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
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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
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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
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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
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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
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Isolation and enological characterization of malolactic bacteria from the vineyards of northwestern Spain
Applied and Environmental Microbiology, Vol. 56, Núm. 9, pp. 2936-2938
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Role of killer effect in fermentations conducted by mixed cultures of Saccharomyces cerevisiae
FEMS Microbiology Letters, Vol. 71, Núm. 3, pp. 331-335
1989
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Curing of the killer character of Saccharomyces cerevisiae with acridine orange
FEMS Microbiology Letters, Vol. 65, Núm. 1-2, pp. 233-237
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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
1983
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Ecofisiología de levaduras vínicas
Temas de microbiología (Ediciones Universidad de Salamanca), pp. 183-214
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El caracter killer en Kluyveromyces lactis
Temas de microbiología (Ediciones Universidad de Salamanca), pp. 215-232