World J Microbiol Biotechnol
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
