College of Agricultural Sciences

C. D. Curtin and Pretorius, I. S., “Genomic insights into the evolution of industrial yeast species Brettanomyces bruxellensis.”, FEMS Yeast Res, vol. 14, no. 7, pp. 997-1005, 2014.

C. D. Curtin, Langhans, G., Henschke, P. A., and Grbin, P. R., “Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.”, Food Microbiol, vol. 36, no. 2, pp. 241-7, 2013.

C. D. Curtin, Borneman, A. R., Chambers, P. J., and Pretorius, I. S., “De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499.”, PLoS One, vol. 7, no. 3, p. e33840, 2012.

C. D. Curtin, Bellon, J. R., Henschke, P. A., Godden, P. W., and Lopes, M. A. de Barro, “Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries.”, FEMS Yeast Res, vol. 7, no. 3, pp. 471-81, 2007.

C. D. Curtin, Varela, C., and Borneman, A. R., “Harnessing improved understanding of B rettanomyces bruxellensis biology to mitigate the risk of wine spoilage”, Australian journal of grape and wine research, vol. 21, pp. 680–692, 2015.