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Page 1
Wine Yeasts Selection: Laboratory Characterization and Protocol Review.
Microorganisms. 2021 Oct 26;9(11):2223. doi: 10.3390/microorganisms9112223.
Microorganisms. 2021.
PMID: 34835348
Free PMC article.
Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics.
Satora P, Skotniczny M, Strnad S, Ženišová K.
Satora P, et al. Among authors: zenisova k.
Int J Mol Sci. 2020 Dec 18;21(24):9699. doi: 10.3390/ijms21249699.
Int J Mol Sci. 2020.
PMID: 33353237
Free PMC article.
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Comparison of microbial diversity during two different wine fermentation processes.
Böhmer M, Smoľak D, Ženišová K, Čaplová Z, Pangallo D, Puškárová A, Bučková M, Cabicarová T, Budiš J, Šoltýs K, Rusňáková D, Kuchta T, Szemes T.
Böhmer M, et al. Among authors: zenisova k.
FEMS Microbiol Lett. 2020 Sep 25;367(18):fnaa150. doi: 10.1093/femsle/fnaa150.
FEMS Microbiol Lett. 2020.
PMID: 32897314
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Novel insights into microbial community dynamics during the fermentation of Central European ice wine.
Bučková M, Puškárová A, Ženišová K, Kraková L, Piknová Ľ, Kuchta T, Pangallo D.
Bučková M, et al. Among authors: zenisova k.
Int J Food Microbiol. 2018 Feb 2;266:42-51. doi: 10.1016/j.ijfoodmicro.2017.11.010. Epub 2017 Nov 15.
Int J Food Microbiol. 2018.
PMID: 29175763
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Evaluation of fungal and yeast diversity in Slovakian wine-related microbial communities.
Brežná B, Zenišová K, Chovanová K, Chebeňová V, Kraková L, Kuchta T, Pangallo D.
Brežná B, et al. Among authors: zenisova k.
Antonie Van Leeuwenhoek. 2010 Nov;98(4):519-29. doi: 10.1007/s10482-010-9469-6. Epub 2010 Jun 17.
Antonie Van Leeuwenhoek. 2010.
PMID: 20556654
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Culture-independent detection of microorganisms in traditional Slovakian bryndza cheese.
Chebeňová-Turcovská V, Zenišová K, Kuchta T, Pangallo D, Brežná B.
Chebeňová-Turcovská V, et al. Among authors: zenisova k.
Int J Food Microbiol. 2011 Oct 17;150(1):73-8. doi: 10.1016/j.ijfoodmicro.2011.07.020. Epub 2011 Jul 30.
Int J Food Microbiol. 2011.
PMID: 21849217
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