{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,17]],"date-time":"2025-10-17T13:56:45Z","timestamp":1760709405316,"version":"3.41.2"},"reference-count":36,"publisher":"Frontiers Media SA","content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"DOI":"10.3389\/fmicb.2017.01727","type":"journal-article","created":{"date-parts":[[2017,9,11]],"date-time":"2017-09-11T04:21:24Z","timestamp":1505103684000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":6,"title":["A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera\/Brettanomyces bruxellensis CBS2499"],"prefix":"10.3389","volume":"8","author":[{"given":"Federica","family":"Valdetara","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Daniela","family":"Fracassetti","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alessia","family":"Campanello","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Carlo","family":"Costa","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Roberto","family":"Foschino","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Concetta","family":"Compagno","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ileana","family":"Vigentini","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2017,9,11]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"76","DOI":"10.1016\/j.ijfoodmicro.2010.07.022","article-title":"Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces\/Dekkera bruxellensis.","volume":"143","author":"Agnolucci","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"B2","doi-asserted-by":"publisher","first-page":"201","DOI":"10.1016\/j.ijfoodmicro.2007.11.020","article-title":"Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide.","volume":"121","author":"Barata","year":"2008","journal-title":"Int. J. Food Microbiol."},{"key":"B3","doi-asserted-by":"publisher","first-page":"M15","DOI":"10.1111\/j.1750-3841.2008.00977.x","article-title":"Factors affecting the hydroxycinnamate decarboxylase\/vinylphenol reductase activity of Dekkera\/Brettanomyces: application for Dekkera\/Brettanomyces control in red wine making.","volume":"74","author":"Benito","year":"2009","journal-title":"J. Food Sci."},{"key":"B4","doi-asserted-by":"publisher","first-page":"1466","DOI":"10.1128\/AEM.70.4.2146-2153.2004","article-title":"Gene cloning, trascriptional analysis, purification and characterization of phenolic acid decarboxylase from Bacillus subtilis.","volume":"64","author":"Cavin","year":"1998","journal-title":"Appl. Environ. Microbiol."},{"key":"B5","doi-asserted-by":"publisher","first-page":"40","DOI":"10.1016\/j.fm.2014.03.002","article-title":"A response surface methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.","volume":"42","author":"Chandra","year":"2014","journal-title":"Food Microbiol."},{"key":"B6","doi-asserted-by":"crossref","first-page":"463","DOI":"10.5344\/ajev.1995.46.4.463","article-title":"The influence of Brettanomyces\/Dekkera spp. yeasts and lactic acid bacteria on the ethylphenol content of red wines.","volume":"46","author":"Chatonnet","year":"1995","journal-title":"Am. J. Enol. Vitic."},{"key":"B7","doi-asserted-by":"publisher","first-page":"107","DOI":"10.1016\/0378-1119(94)90363-8","article-title":"PAD1 encodes phenylacrilyc acid decarboxylase which confers resistance to cinnamic acid in Saccharomyces cerevisiae.","volume":"142","author":"Clausen","year":"1994","journal-title":"Gene"},{"key":"B8","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0033840","article-title":"De-Novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499.","volume":"7","author":"Curtin","year":"2012","journal-title":"PLOS ONE"},{"key":"B9","doi-asserted-by":"publisher","first-page":"56","DOI":"10.1111\/j.1472-765X.2012.03257.x","article-title":"Genotype-dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates.","volume":"55","author":"Curtin","year":"2012","journal-title":"Lett. Appl. Microbiol."},{"key":"B10","doi-asserted-by":"publisher","first-page":"567","DOI":"10.1016\/S0740-0020(02)00152-1","article-title":"Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol.","volume":"20","author":"Dias","year":"","journal-title":"Food Microbiol."},{"key":"B11","doi-asserted-by":"publisher","first-page":"377","DOI":"10.1016\/S0740-0020(03)00023-6","article-title":"Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in oenological conditions.","volume":"20","author":"Dias","year":"","journal-title":"Food Microbiol."},{"journal-title":"Investigating the Impact of Sulphur Dioxide on Brettanomyces bruxellensis at a Molecular and Cellular Level.","year":"2012","author":"Duckitt","key":"B12"},{"key":"B13","doi-asserted-by":"publisher","first-page":"311","DOI":"10.1111\/j.1574-6968.1995.tb07374.x","article-title":"The biotransformation of simple phenolic compounds by Brettanomyces anomalus.","volume":"125","author":"Edlin","year":"1995","journal-title":"FEMS Microbiol. Lett."},{"key":"B14","doi-asserted-by":"publisher","first-page":"232","DOI":"10.1016\/S0141-0229(97)00169-5","article-title":"Purification and characterization of hydroxycinnamate decarboxylase from Brettanomyces anomalus.","volume":"22","author":"Edlin","year":"1998","journal-title":"Enzyme Microb. Technol."},{"key":"B15","doi-asserted-by":"publisher","first-page":"1","DOI":"10.2225\/vol14-issue5-fulltext-2","article-title":"Cinnamic acid, ethanol and temperature interaction on coumarate decarboxylase activity and the relative expression of the putative cd gene in D. bruxellensis.","volume":"14","author":"Ganga","year":"2011","journal-title":"Electr. J. Biotech."},{"key":"B16","doi-asserted-by":"crossref","first-page":"131","DOI":"10.5344\/ajev.2002.53.2.131","article-title":"Influence of maceration temperature and enzymes on the content of volatile phenols in Pinot noir wines.","volume":"53","author":"Gerbaux","year":"2002","journal-title":"Am. J. Enol. Vitic."},{"key":"B17","doi-asserted-by":"publisher","first-page":"81","DOI":"10.1016\/j.foodcont.2014.03.041","article-title":"Identification of the Dekkera bruxellensis phenolic acid decarboxylase (PAD) gene responsible for wine spoilage.","volume":"45","author":"Godoy","year":"2014","journal-title":"Food Contr."},{"key":"B18","doi-asserted-by":"publisher","first-page":"6","DOI":"10.1016\/j.ijfoodmicro.2008.05.011","article-title":"Purification and characterization of a p-coumarate decarboxylase and a vinylphenol reductase from Brettanomyces bruxellensis.","volume":"127","author":"Godoy","year":"2008","journal-title":"Int. J. Food Microbiol."},{"key":"B19","doi-asserted-by":"publisher","first-page":"321","DOI":"10.1007\/s13213-014-0864-5","article-title":"New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera\/Brettanomyces bruxellensis.","volume":"65","author":"Granato","year":"2014","journal-title":"Ann. Microbiol."},{"key":"B20","doi-asserted-by":"publisher","first-page":"402","DOI":"10.1006\/meth.2001.1262","article-title":"Analysis of relative gene expression data using real-time quantitative PCR and the 2-\u0394\u0394CT method.","volume":"25","author":"Livak","year":"2001","journal-title":"Methods"},{"key":"B21","doi-asserted-by":"publisher","first-page":"351","DOI":"10.1007\/s13213-015-1115-0","article-title":"Strain-dependent tolerance to acetic acid in Dekkera bruxellensis.","volume":"66","author":"Moktaduzzaman","year":"2016","journal-title":"Ann. Microbiol."},{"key":"B22","doi-asserted-by":"publisher","first-page":"925","DOI":"10.1007\/s00253-010-2786-x","article-title":"Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression.","volume":"88","author":"Nardi","year":"2010","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"B23","doi-asserted-by":"publisher","first-page":"202","DOI":"10.1016\/j.ijfoodmicro.2012.05.008","article-title":"The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.","volume":"157","author":"Pi\u0161kur","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"B24","article-title":"The microbiology of wine and vinifications","author":"Rib\u00e9reau-Gayon","year":"2006","journal-title":"Handbook of Enology"},{"key":"B25","doi-asserted-by":"publisher","first-page":"92","DOI":"10.1016\/j.fm.2016.11.003","article-title":"Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae.","volume":"63","author":"Romano","year":"2017","journal-title":"Food Microbiol."},{"key":"B26","doi-asserted-by":"publisher","DOI":"10.1038\/ncomms1305","article-title":"Parallel evolution of the make-accumulate-consume strategy in Saccharomyces and Dekkera yeasts.","volume":"2","author":"Rozp\u0119dowska","year":"2011","journal-title":"Nat. Commun."},{"key":"B27","doi-asserted-by":"publisher","first-page":"323","DOI":"10.1002\/yea.3023","article-title":"The wine and beer yeast Dekkera bruxellensis.","volume":"31","author":"Schifferdecker","year":"2014","journal-title":"Yeast"},{"key":"B28","doi-asserted-by":"crossref","first-page":"65","DOI":"10.5344\/ajev.2004.55.1.65","article-title":"Studies of the wine spoilage capacity of Brettanomyces\/Dekkera spp.","volume":"55","author":"Silva","year":"2004","journal-title":"Am. J. Enol. Vitic."},{"key":"B29","doi-asserted-by":"crossref","first-page":"3152","DOI":"10.1128\/AEM.62.9.3152-3157.1996","article-title":"Transport of acetic acid in Zygosaccharomyces bailii: effects of ethanol and their implications on the resistance of the yeast to acidic environments.","volume":"62","author":"Sousa","year":"1996","journal-title":"Appl. Environ. Microbiol."},{"key":"B30","doi-asserted-by":"publisher","first-page":"83","DOI":"10.1016\/j.ijfoodmicro.2013.10.019","article-title":"Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable.","volume":"170","author":"Sturm","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"B31","doi-asserted-by":"publisher","first-page":"545","DOI":"10.1111\/j.1750-3841.2012.02871.x","article-title":"Detection of Brettanomyces spp. in red wines using real-time PCR.","volume":"77","author":"Tofalo","year":"2012","journal-title":"J. Food Sci."},{"key":"B32","first-page":"7","article-title":"La prima costante di dissociazione dell\u2019acido solforoso.","volume":"26","author":"Usseglio-Tomasset","year":"1984","journal-title":"Vini d\u2019Italia"},{"key":"B33","doi-asserted-by":"publisher","first-page":"47","DOI":"10.1016\/j.jfoodeng.2017.05.007","article-title":"Surface-enhanced Raman spectroscopy for identification and discrimination of beverage spoilage yeasts using patterned substrates and gold nanoparticles.","volume":"212","author":"Uusitalo","year":"2017","journal-title":"J. Food Eng."},{"key":"B34","doi-asserted-by":"publisher","DOI":"10.1186\/gb-2002-3-7-research0034","article-title":"Accurate normalization of real-time quantitative RT-PCR data by geometric averaging of multiple internal control genes.","volume":"3","author":"Vandesompele","year":"2002","journal-title":"Genome Biol."},{"key":"B35","doi-asserted-by":"publisher","first-page":"6","DOI":"10.1016\/j.ijfoodmicro.2012.02.017","article-title":"Intraspecific variations of Dekkera\/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles.","volume":"157","author":"Vigentini","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"B36","doi-asserted-by":"publisher","first-page":"597","DOI":"10.1111\/1567-1364.12060","article-title":"Assessment of the Brettanomyces bruxellensis metabolome during sulphur dioxide exposure.","volume":"13","author":"Vigentini","year":"2013","journal-title":"FEMS Yeast Res."}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"http:\/\/journal.frontiersin.org\/article\/10.3389\/fmicb.2017.01727\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,8,25]],"date-time":"2023-08-25T16:08:43Z","timestamp":1692979723000},"score":1,"resource":{"primary":{"URL":"http:\/\/journal.frontiersin.org\/article\/10.3389\/fmicb.2017.01727\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,9,11]]},"references-count":36,"alternative-id":["10.3389\/fmicb.2017.01727"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2017.01727","relation":{},"ISSN":["1664-302X"],"issn-type":[{"type":"electronic","value":"1664-302X"}],"subject":[],"published":{"date-parts":[[2017,9,11]]},"article-number":"1727"}}