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Isak S. Pretorius

Researcher at Macquarie University

Publications -  285
Citations -  23676

Isak S. Pretorius is an academic researcher from Macquarie University. The author has contributed to research in topics: Wine & Saccharomyces cerevisiae. The author has an hindex of 71, co-authored 271 publications receiving 21664 citations. Previous affiliations of Isak S. Pretorius include University of Adelaide & University of South Australia.

Papers
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Journal ArticleDOI

Cloning and expression of an Aspergillus kawachii endo-1,4-β-xylanase gene in Saccharomyces cerevisiae

Johan M. Crous, +2 more
- 01 Oct 1995 - 
TL;DR: An autoselective fur1::LEU2 XYN3 recombinant strain was developed that allowed β-xylanase production at a level of 300 nkat/ml in a non-selective complex medium and Functional β- xylanase (Xyn3) was produced and secreted by the recombinant yeast.
Journal Article

Designer Yeasts for the Fermentation Industry of the 21st Century

Isak S. Pretorius, +2 more
- 17 Mar 2003 - 
TL;DR: Since ethyl alcohol produced by yeast fermentation is likely to remain the foremost worldwide biotechnological commodity for the foreseeable future, this review focuses on advances made with respect to the development of tailor-made yeast strains for the fermented beverage and biofuel industries.
Journal ArticleDOI

The Saccharomyces cerevisiae alcohol acetyl transferase Atf1p is localized in lipid particles

Kevin J. Verstrepen, +8 more
- 01 Mar 2004 - 
TL;DR: The localization of Atf1p in lipid particles may indicate that At f1p has a specific role in the lipid and/or sterol metabolism that takes place in these particles.
Journal ArticleDOI

Enhancing volatile phenol concentrations in wine by expressing various phenolic acid decarboxylase genes in Saccharomyces cerevisiae.

Annél Smit, +4 more
- 12 Jul 2003 - 
TL;DR: Prospects for the development of wine yeast starter strains with optimized decarboxylation activity on phenolic acids and the improvement of wine aroma in the future are offered.
Journal Article

The occurrence, control and esoteric effect of acetic acid bacteria in winemaking

W. J. Du Toit, +1 more
- 01 Jan 2002 - 
TL;DR: The conditions and measures that can assist the wine producer to inhibit the unwanted growth of acetic acid bacteria in wine, which include the ethanol concentration, low pH, minimum oxygen pick-up, temperature control, addi- tives as well as clarification and filtration are outlined.