M. Louw

Comparative morphological characteristics of three Brettanomyces bruxellensis wine strains in the presence/absence of sulfur dioxide.

H. Alexandre, M. du Toit, B. Divol, 2016, International journal of food microbiology.

Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition.

U. Petrovič, D. Fracassetti, M. du Toit, 2020, Food microbiology.