{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T15:55:13Z","timestamp":1753890913814,"version":"3.41.2"},"reference-count":74,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T00:00:00Z","timestamp":1747267200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Fungal Biol."],"abstract":"<jats:p>Native yeast strains have been proved to be of great importance for food industry. In the present work, two different <jats:italic>Saccharomyces cerevisiae<\/jats:italic> native yeast strains isolated from the must from <jats:italic>Moschofilero<\/jats:italic> and <jats:italic>Agiorgitiko<\/jats:italic> varieties, respectively, were studied in order to estimate the influence of temperature and ethanol concentration on their proliferation ability via asymmetric flow field-flow fractionation (AsFlFFF) technique. The growth rate of the yeast strains, was directly linked to the biomass production under these conditions and was finally investigated via the ability of AsFlFFF to separate particles according to their size. The experimental results showed that the native yeast <jats:italic>Saccharomyces cerevisiae<\/jats:italic> from the must of the <jats:italic>Moschofilero<\/jats:italic> variety has an ideal growth temperature of 15\u00b0C in the absence of alcohol but exhibits low resistance to ethanol. In contrast, yeasts from the <jats:italic>Agiorgitiko<\/jats:italic> variety exhibit resistance to 10% v\/v ethanol and remain active for a longer period of time. The ability of these strains to grow under these conditions is a strong indication that they can be used as starter cultures in winemaking to improve the organoleptic characteristics of the produced wines. Yeasts from <jats:italic>Moschofilero<\/jats:italic> are suitable for starting fermentation under normal conditions, while yeasts from <jats:italic>Agiorgitiko<\/jats:italic> can be used both as starter yeasts and in ethanol environments. This study shows also that the asymmetric flow field-flow fractionation technique can be successfully used to monitor yeast growth under different experimental conditions.<\/jats:p>","DOI":"10.3389\/ffunb.2025.1542167","type":"journal-article","created":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T12:55:37Z","timestamp":1747313737000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["A chromatographic approach for investigating the proliferation ability of native Saccharomyces cerevisiae yeast strains under varying temperatures and ethanol concentrations"],"prefix":"10.3389","volume":"6","author":[{"given":"Lambros","family":"Farmakis","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Panailla","family":"Aslanidou","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lia","family":"Katsou","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nikoketa","family":"Moraiti","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2025,5,15]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"4078","DOI":"10.1016\/j.chroma.2011.04.063","article-title":"Flow field-flow fractionation for the analysis and characterization of natural colloids and manufactured nanoparticles in environmental systems A critical review","volume":"1218","author":"Baalousha","year":"2011","journal-title":"J. Chromatogr. A"},{"key":"B2","doi-asserted-by":"publisher","first-page":"432","DOI":"10.1016\/j.foodres.2019.04.043","article-title":"Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking","volume":"122","author":"Binati","year":"2019","journal-title":"Food Res. Int."},{"key":"B3","doi-asserted-by":"publisher","first-page":"63","DOI":"10.1081\/FBT-120030385","article-title":"The biotechnology of wine yeast","volume":"18","author":"Bisson","year":"2004","journal-title":"Food Biotechnol."},{"key":"B4","doi-asserted-by":"publisher","first-page":"E139","DOI":"10.1073\/pnas.1317377110","article-title":"Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate","volume":"111","author":"Bokulich","year":"2014","journal-title":"Proc. Natl. Acad. Sci. U.S.A."},{"key":"B5","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0216246","article-title":"Yeast species isolated from Texas High Plains vineyards and dynamics during spontaneous fermentations of Tempranillo grapes","volume":"14","author":"Bougreau","year":"2019","journal-title":"PloS One"},{"key":"B6","doi-asserted-by":"publisher","first-page":"137","DOI":"10.1016\/j.ijfoodmicro.2015.07.034","article-title":"Yeast diversity on grapes in two German wine growing regions","volume":"214","author":"Brysch-Herzberg","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"B7","doi-asserted-by":"crossref","DOI":"10.5772\/intechopen.1003667","article-title":"Effect of Aging on Lees on the Volatile Profile of Malvasia aromatica Wines Fermented with Saccharomyces Native Yeasts in PDO \u201cVinos de Madrid\u201d","volume-title":"New Advances in Saccharomyces","author":"Crespo","year":"2023"},{"key":"B8","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128899","article-title":"Influence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines","volume":"346","author":"de Ovalle","year":"2021","journal-title":"Food Chem."},{"key":"B9","doi-asserted-by":"publisher","first-page":"411","DOI":"10.1590\/s1517-83822014000200007","article-title":"Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the Sao \u02dc Francisco Valley","volume":"45","author":"de Ponzzes-Gomes","year":"2014","journal-title":"Braz. J. Microbiol."},{"key":"B10","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113130","article-title":"Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines","volume":"158","author":"Devi","year":"2022","journal-title":"LWT - Food Sci. Technol."},{"key":"B11","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms11102516","article-title":"Lipid production from native oleaginous yeasts isolated from Southern Chilean soil cultivated in industrial vinasse residues","volume":"11","author":"D\u00edaz-Navarrete","year":"2023","journal-title":"Microorganisms"},{"key":"B12","doi-asserted-by":"publisher","DOI":"10.3390\/app12115722","article-title":"Evaluation of malolactic starters in white and ros\u00e9 Winemaking of moschofilero wines","volume":"12","author":"Dimopoulou","year":"2022","journal-title":"Appl. Sci."},{"key":"B13","doi-asserted-by":"publisher","first-page":"217","DOI":"10.5004\/dwt.2021.27583","article-title":"Bioremediation of paper and cardboard recycling industry wastewater by native yeasts","volume":"233","author":"Ebrahimi","year":"2021","journal-title":"Desalination Water Treat"},{"key":"B14","doi-asserted-by":"publisher","DOI":"10.1016\/j.jchromb.2021.122920","article-title":"Sample carryover and cleaning procedures for asymmetrical flow field-flow fractionation instrument","volume":"1181","author":"Eskelin","year":"2021","journal-title":"J. Chromatogr. B"},{"key":"B15","doi-asserted-by":"publisher","first-page":"717","DOI":"10.1016\/j.foodres.2007.01.009","article-title":"Study of the growth rate of Saccharomyces cerevisiae strains using wheat starch granules as support for yeast immobilization monitoring by sedimentation\/steric field-flow fractionation","volume":"40","author":"Farmakis","year":"2007","journal-title":"Food Res. Int."},{"key":"B16","doi-asserted-by":"publisher","first-page":"971","DOI":"10.1021\/bp0495466","article-title":"Kinetic study of cell proliferation of saccharomyces cerevisiae strains by sedimentation\/steric field flow fractionation in situ","volume":"21","author":"Farmakis","year":"2005","journal-title":"Biotechnol. Prog."},{"key":"B17","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2025.111111","article-title":"The microbial terroir of Agiorgitiko cv. in the Nemea PDO zone","volume":"433","author":"Ferrocino","year":"2025","journal-title":"Int. J. Food Microbiol."},{"volume-title":"Influence of","year":"2023","author":"Garc\u00eda","key":"B18"},{"key":"B19","doi-asserted-by":"publisher","first-page":"1281","DOI":"10.1038\/ismej.2011.195","article-title":"Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand","volume":"6","author":"Gayevskiy","year":"2012","journal-title":"ISME J."},{"key":"B20","doi-asserted-by":"publisher","DOI":"10.3390\/foods12163073","article-title":"Evaluation of indigenous yeasts screened from Chinese vineyards as potential starters for improving wine aroma","volume":"12","author":"Ge","year":"2023","journal-title":"Foods"},{"key":"B21","doi-asserted-by":"publisher","first-page":"302","DOI":"10.1007\/s00203-023-03646-1","article-title":"Isolation and identification of native yeasts from the spontaneous fermentation of grape musts","volume":"205","author":"Gerard","year":"2023","journal-title":"Arch. Microbiol."},{"key":"B22","doi-asserted-by":"publisher","first-page":"34","DOI":"10.1021\/cen-v066n041.p034","article-title":"Field-flow fractionation","volume":"66","author":"Giddings","year":"1988","journal-title":"Chem. Eng. News"},{"key":"B23","doi-asserted-by":"publisher","first-page":"200","DOI":"10.14356\/kona.1991025","article-title":"Field-flow fractionation: A versatile technology for particle characterization in the size range 10\u20133 to 102 micrometers","volume":"9","author":"Giddings","year":"1991","journal-title":"KONA Powder Part. J."},{"key":"B24","doi-asserted-by":"publisher","DOI":"10.3390\/foods14030341","article-title":"Enhancing mezcal production efficiency by adding an inoculant of native saccharomyces cerevisiae to a standardized fermentation must","volume":"14","author":"Holgu\u00edn-Loya","year":"2025","journal-title":"Foods"},{"key":"B25","doi-asserted-by":"publisher","first-page":"27","DOI":"10.1007\/s10482-023-01922-0","article-title":"Antifungal activities of vineyard-habitat wild yeast for grape gray-mold disease and its effects on spontaneous winemaking","volume":"117","author":"Hu","year":"2024","journal-title":"Antonie van Leeuwenhoek."},{"key":"B26","doi-asserted-by":"crossref","DOI":"10.1016\/B978-0-444-52149-1.00003-3","article-title":"Yeast biotechnology","volume-title":"The Yeasts","author":"Johnson","year":"2011"},{"key":"B27","doi-asserted-by":"publisher","first-page":"23","DOI":"10.2147\/IJWR.S136698","article-title":"Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels","volume":"9","author":"Kogkou","year":"2017","journal-title":"Int. J. Wine Res."},{"key":"B28","doi-asserted-by":"publisher","DOI":"10.3390\/beverages7020027","article-title":"Oenological potential of autochthonous saccharomyces cerevisiae yeast strains from the Greek varieties of agiorgitiko and moschofilero","volume":"7","author":"Kontogiannatos","year":"2021","journal-title":"Beverages"},{"key":"B29","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation10010051","article-title":"Therapeutic applications of native and engineered saccharomyces yeasts","volume":"10","author":"Kwak","year":"2024","journal-title":"Fermentation"},{"key":"B30","doi-asserted-by":"publisher","first-page":"271","DOI":"10.1016\/j.bioteChadv.2018.12.003","article-title":"Production of biofuels and chemicals from xylose using native and engineered yeast strains","volume":"37","author":"Kwak","year":"2019","journal-title":"Biotech. Adv."},{"key":"B31","doi-asserted-by":"publisher","first-page":"133","DOI":"10.1016\/j.cofs.2020.04.004","article-title":"Indigenous yeasts: emerging trends and challenges in winemaking","volume":"32","author":"Lappa","year":"2020","journal-title":"Curr. Opin. Food Sci."},{"key":"B32","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2020.108953","article-title":"Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds","volume":"337","author":"Larroque","year":"2021","journal-title":"Int. J. Food Microb."},{"key":"B33","doi-asserted-by":"publisher","first-page":"66","DOI":"10.1016\/j.foodres.2018.06.011","article-title":"Investigation of yeast population diversity and dynamics in spontaneous fermentation of Vidal blanc icewine by traditional culture dependent and high-throughput sequencing methods","volume":"12","author":"Li","year":"2018","journal-title":"Food Res. Int."},{"key":"B34","doi-asserted-by":"publisher","first-page":"829","DOI":"10.1007\/s00253-010-2594-3","article-title":"Mechanisms of ethanol tolerance in Saccharomyces cerevisiae","volume":"87","author":"Ma","year":"2010","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"B35","doi-asserted-by":"publisher","first-page":"40","DOI":"10.1016\/j.ijfoodmicro.2018.08.016","article-title":"Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts","volume":"289","author":"Maturanoa","year":"2019","journal-title":"Int. J. Food Microb."},{"key":"B36","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108611","article-title":"Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products","volume":"117","author":"Meftaha","year":"2020","journal-title":"LWT - Food Sci. Technol."},{"key":"B37","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2024.1345324","article-title":"Screening of native Saccharomyces cerevisiae strains from Chile for beer production","volume":"15","author":"Moreira-Ramos","year":"2024","journal-title":"Front. Microbiol."},{"key":"B38","doi-asserted-by":"publisher","DOI":"10.3390\/foods9101396","article-title":"Odor characterization of white wines produced by Greek indigenous varieties using the frequency of attribute citation method with trained assessors","volume":"9","author":"Nanou","year":"2020","journal-title":"Foods"},{"key":"B39","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2019.01712","article-title":"Indigenous yeast interactionsin dual-starter fermentations may improve the varietal expression of moschofilero wine","volume":"10","author":"Nisiotou","year":"2019","journal-title":"Front. Microbiol."},{"key":"B40","doi-asserted-by":"publisher","first-page":"91","DOI":"10.1016\/j.fm.2015.10.011","article-title":"Performance of mixtures of Saccharomyces and non-Saccharomyces native yeasts during alcoholic fermentation of Agave duranguensis juice","volume":"54","author":"Nunez-Guerrero","year":"2016","journal-title":"Food Microbiol."},{"key":"B41","doi-asserted-by":"publisher","first-page":"1","DOI":"10.7764\/rcia.v46i1.1880","article-title":"Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice","volume":"46","author":"Nu\u00f1ez-Guerrero","year":"2019","journal-title":"Cien. Inv. Agr."},{"key":"B42","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108977","article-title":"Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study","volume":"122","author":"Ooi","year":"2020","journal-title":"LWT - Food Sci. Technol."},{"key":"B43","doi-asserted-by":"publisher","first-page":"342","DOI":"10.1080\/08905436.2013.840788","article-title":"Yeasts isolated from the alcoholic fermentation of agave duranguensis during mezcal production","volume":"27","author":"P\u00e1ez-Lerma","year":"2013","journal-title":"Food Biotechnol."},{"key":"B44","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0301584","article-title":"Enhancing biological control of postharvest green mold in lemons: Synergistic efficacy of native yeasts with diverse mechanisms of action","volume":"19","author":"Pereyra","year":"2024","journal-title":"PloS One"},{"key":"B45","doi-asserted-by":"publisher","first-page":"43","DOI":"10.1016\/j.biocontrol.2017.03.005","article-title":"Antifungal activity of native yeasts from different microenvironments against Colletotrichum gloeosporioides on ripe olive fruits","volume":"120","author":"Pesce","year":"2018","journal-title":"Biol. Cont."},{"key":"B46","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2017.00995","article-title":"Microbial resources and enological significance: opportunities and benefits","volume":"8","author":"Petruzzi","year":"2017","journal-title":"Front. Microbiol."},{"key":"B47","doi-asserted-by":"publisher","first-page":"257","DOI":"10.1146\/annurev-anchem-091520-052742","article-title":"New advances and applications in field-flow fractionation","volume":"14","author":"Plavchak","year":"2021","journal-title":"Annu. Rev. Anal. Chem."},{"key":"B48","doi-asserted-by":"publisher","first-page":"18","DOI":"10.1016\/j.foodres.2016.11.022","article-title":"How native yeasts may influence the chemical profile of the Brazilian spirit, cacha\u00e7a","volume":"91","author":"Portugal","year":"2017","journal-title":"Food Res. Int."},{"key":"B49","doi-asserted-by":"publisher","first-page":"169","DOI":"10.1016\/S0168-1605(03)00290-3","article-title":"Function of yeast species and strains in wine flavour","volume":"86","author":"Romano","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"B50","doi-asserted-by":"publisher","DOI":"10.3390\/e25030497","article-title":"Mechanistic modelling of biomass growth, glucose consumption and ethanol production by kluyveromyces marxianus in batch fermentation","volume":"25","author":"Salazar","year":"2023","journal-title":"Entropy"},{"key":"B51","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2015.01358","article-title":"Sequence-based analysis of the Vitis vinifera L. cv Cabernet Sauvignon grape must mycobiome in three South African vineyards employing distinct agronomic systems","volume":"6","author":"Setati","year":"2015","journal-title":"Front. Microbiol."},{"key":"B52","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation4020032","article-title":"Biodiversity and enological potential of nonSaccharomyces yeasts from Nemean vineyards","volume":"4","author":"Sgouros","year":"2018","journal-title":"Fermentation"},{"key":"B53","first-page":"119","article-title":"Factors affecting maturation and quality of grapes","volume-title":"Oenology","author":"Soufleros","year":"2015"},{"key":"B54","doi-asserted-by":"publisher","first-page":"181","DOI":"10.1016\/j.bjm.2015.11.010","article-title":"Isolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strains","volume":"47","author":"Suransk\u00e1","year":"2016","journal-title":"Braz. J. Microbiol."},{"key":"B55","doi-asserted-by":"publisher","first-page":"8364","DOI":"10.3168\/jds.2022-21781","article-title":"Analysis of Prototheca and yeast species isolated from bulk tank milk collected in Tokachi District, Japan","volume":"105","author":"Toyotome","year":"2022","journal-title":"J. Dairy Sci."},{"key":"B56","doi-asserted-by":"publisher","DOI":"10.1016\/j.bcab.2022.102401","article-title":"Bioethanol production from biodegradable wastes using native yeast isolates from Ethiopian traditional alcoholic beverages","volume":"43","author":"Tsegu","year":"2022","journal-title":"Biocat. Agric. Biotech."},{"key":"B57","doi-asserted-by":"publisher","DOI":"10.3390\/foods13071023","article-title":"Investigation of the microbiome of industrial PDO sfela cheese and its artisanal variants using 16S rDNA amplicon sequencing and shotgun metagenomics","volume":"13","author":"Tsouggou","year":"2024","journal-title":"Foods"},{"key":"B58","doi-asserted-by":"publisher","first-page":"330","DOI":"10.1111\/ajgw.12536","article-title":"Isolation and characterisation of autochthonous Saccharomyces cerevisiae from \u2018Pago\u2019 Merlot wines of Utiel-Requena (Spain) origin","volume":"28","author":"Ut","year":"2022","journal-title":"Aust. J. Grape Wine Res."},{"key":"B59","doi-asserted-by":"publisher","first-page":"114","DOI":"10.1007\/s11274-020-02881-8","article-title":"Factors affecting yeast ethanol tolerance and fermentation efficiency","volume":"36","author":"Vamvakas","year":"2020","journal-title":"World J. Microbiol. Biotechnol."},{"key":"B60","doi-asserted-by":"publisher","first-page":"287","DOI":"10.5194\/soil-1-287-2015","article-title":"An overview of the recent approaches to terroir functional modelling, footprinting and zoning","volume":"1","author":"Vaudour","year":"2015","journal-title":"Soil"},{"key":"B61","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation10040223","article-title":"Evaluation of the bio-protective effect of native candida yeasts on sauvignon blanc wines","volume":"10","author":"Veloso","year":"2024","journal-title":"Fermentation"},{"key":"B62","doi-asserted-by":"publisher","first-page":"1096","DOI":"10.1515\/chem-2022-0211","article-title":"Lead and cadmium removal with native yeast from coastal wetlands","volume":"20","author":"Vidal","year":"2022","journal-title":"Open Chem."},{"key":"B63","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2016.00352","article-title":"Indigenous Georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision oenology perspective","volume":"7","author":"Vigentini","year":"2016","journal-title":"Front. Microbiol."},{"key":"B64","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pgen.1005635","article-title":"Adaptation to high ethanol reveals complex evolutionary pathways","volume":"11","author":"Voordeckers","year":"2015","journal-title":"PloS Genet."},{"key":"B65","doi-asserted-by":"publisher","first-page":"1332","DOI":"10.1021\/ac00136a016","article-title":"Properties of an asymmetrical flow field-flow fractionation channel having one permeable wall","volume":"59","author":"Wahlund","year":"1987","journal-title":"Anal. Chem."},{"key":"B66","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2020.461600","article-title":"Application of asymmetric flow field-flow fractionation to the study of aquatic systems: Coupled methods, challenges, and future needs","volume":"1632","author":"Wang","year":"2020","journal-title":"J. Chromatogr. A"},{"key":"B67","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2021.109225","article-title":"Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation","volume":"350","author":"Wang","year":"2021","journal-title":"Int. J. Food Microb."},{"key":"B68","doi-asserted-by":"publisher","DOI":"10.1016\/j.mimet.2019.105794","article-title":"Real-time PCR assays for the quantification of native yeast DNA in grape berry and fermentation extracts","volume":"168","author":"Wanga","year":"2020","journal-title":"J. Microb. Meth"},{"key":"B69","doi-asserted-by":"publisher","DOI":"10.30498\/ijb.2023.330834.3291","article-title":"Isolation, identification, and characterization of the native yeast strains from homemade cheese to assess their eliminating impact on the aflatoxin B1 and M1 of the simulated gastrointestinal fluid","volume":"21","author":"Yahyapour","year":"2023","journal-title":"Iran. J. Biotechnol."},{"key":"B70","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.115732","article-title":"Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides","volume":"192","author":"Yang","year":"2024","journal-title":"LWT - Food Sci. Technol."},{"key":"B71","doi-asserted-by":"publisher","first-page":"4104","DOI":"10.1016\/j.chroma.2010.12.110","article-title":"Asymmetrical flow field-flow fractionation technique for separation and characterization of biopolymers and bioparticles","volume":"1218","author":"Yohannes","year":"2011","journal-title":"J. Chromatogr. A"},{"key":"B72","doi-asserted-by":"publisher","DOI":"10.3390\/molecules29174279","article-title":"The role of indigenous yeasts in shaping the chemical and sensory profiles of wine: effects of different strains and varieties","volume":"29","author":"Zhang","year":"2024","journal-title":"Molecules"},{"key":"B73","doi-asserted-by":"publisher","first-page":"4665","DOI":"10.1021\/acs.jafc.2c08263","article-title":"Unlocking the aromatic potential of native coffee yeasts: from isolation to a biovolatile platform","volume":"71","author":"Zhang","year":"2023","journal-title":"J. Agric. Food Chem."},{"key":"B74","doi-asserted-by":"publisher","first-page":"55","DOI":"10.1006\/jfca.1996.0518","article-title":"Effect of Native Yeasts and Selected Strains of Saccharomyces cerevisiae on Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis vinifera L.) Wines","volume":"10","author":"Zoecklein","year":"1997","journal-title":"J. Food Comp. Anal."}],"container-title":["Frontiers in Fungal Biology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/ffunb.2025.1542167\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T12:55:39Z","timestamp":1747313739000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/ffunb.2025.1542167\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,5,15]]},"references-count":74,"alternative-id":["10.3389\/ffunb.2025.1542167"],"URL":"https:\/\/doi.org\/10.3389\/ffunb.2025.1542167","relation":{},"ISSN":["2673-6128"],"issn-type":[{"type":"electronic","value":"2673-6128"}],"subject":[],"published":{"date-parts":[[2025,5,15]]},"article-number":"1542167"}}