2023

Endophytic insect pathogenic fungi-host plant-herbivore mutualism: elucidating the mechanisms involved in the tripartite interactions

Research progress of volatile organic compounds produced by plant endophytic bacteria in control of postharvest diseases of fruits and vegetables

2022

Biocontrol of Phyllosticta citricarpa by Bacillus spp.: biological and chemical aspects of the microbial interaction

Antagonism of volatile organic compounds of the Bacillus sp. against Fusarium kalimantanense

2021

Modifications in the Kex2 P1' cleavage site in the alpha-MAT secretion signal lead to higher production of human granulocyte colony-stimulating factor in Pichia pastoris

Pseudomonas chlororaphis metabolites as biocontrol promoters of plant health and improved crop yield

"Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production"

Toward understanding the signals of bacteriocin production by Streptococcus spp. and their importance in current applications

Volatile compounds of traditional sorghum beer (tchapalo) produced in Cote d'Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae

Modulation of Arabidopsis thaliana growth by volatile substances emitted by Pseudomonas and Serratia strains

Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method

2020

"Dynamics of volatilomes emitted during cross-talking of plant-growth-promoting bacteria and the phytopathogen, Fusarium solani"

The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation

Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape

Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang

2019

GC-MS analysis of volatile organic compounds from Bambara groundnut rhizobacteria and their antibacterial properties

2018

Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale

Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts

2017

Antimicrobial activity of endophytic fungi from olive tree leaves

Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality

2016

Methylotrophic bacteria in sustainable agriculture

Nutrient scavenging activity and antagonistic factors of non-photobiont lichen-associated bacteria: a review

2015

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

Antifungal activity of volatile compounds-producing Pseudomonas P2 strain against Rhizoctonia solani

"An endophyte of Picrorhiza kurroa Royle ex. Benth, producing menthol, phenylethyl alcohol and 3-hydroxypropionic acid, and other volatile organic compounds"

2013

Comparative biochemical analysis during the anaerobic digestion of lignocellulosic biomass from six morphological parts of Williams Cavendish banana (Triploid Musa AAA group) plants

2012

Evaluation of indigenous potent mushroom growth promoting bacteria (MGPB) on Agaricus bisporus production

Plant growth-promoting rhizobacteria (PGPR): emergence in agriculture

Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production

Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma

Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast

"Adhesion of yeast cells to different porous supports, stability of cell-carrier systems and formation of volatile by-products"

Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates

"Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine"

Characterization of medium chain length (R)-3-hydroxycarboxylic acids produced by Streptomyces sp. JM3 and the evaluation of their antimicrobial properties