Publikationen, an denen er mitarbeitet Elisa Longo González (21)

1996

  1. Microbiology of grape surfaces and its importance for wine quality

    AERIAL PLANT SURFACE MICROBIOLOGY

1995

  1. Analysis of Astaxanthin and Other Carotenoids from Several Phaffia rhodozyma Mutants

    Journal of Agricultural and Food Chemistry, Vol. 43, Núm. 5, pp. 1396-1399

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

1988

  1. Contaminación bacteriana en pozos de zonas rurales de Galicia.

    Revista de sanidad e higiene publica, Vol. 62, Núm. 5-8, pp. 1561-1569

1987

  1. Estudio taxonómico de bacterias lácticas epifítas en uvas de Galicia.

    Microbiologia SEM, Vol. 3, Núm. 3, pp. 213-216

1986

  1. Estudio microbiológico en mostos de godello con denominación de origen Valdeorras

    Acta científica compostelana: revista de la Facultad de Ciencias de la Universidad de Santiago de Compostela, Núm. 3, pp. 107-115

  2. Una alteración detectada en vino embotellado de la comarca de Valdeorras tiene origen microbiológico

    Acta científica compostelana: revista de la Facultad de Ciencias de la Universidad de Santiago de Compostela, Núm. 3, pp. 157-162

1983

  1. Ecofisiología de levaduras vínicas

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