RESEARCH

  1. Čadež, N., Bellora, N., Ulloa, R., Hittinger, C. T., & Libkind, D. 2019. Genomic content of a novel yeast species Hanseniaspora gamundiae sp. nov. from fungal stromata (Cyttaria) associated with a unique fermented beverage in Andean Patagonia, Argentina. PLoS ONE, 14(1), 1–19. https://doi.org/10.1371/journal.pone.0210792.
  2. Pontes, A., Čadež, N., Gonçalves, P., & Sampaio, J. P. 2019. A Quasi-Domesticate Relic Hybrid Population of Saccharomyces cerevisiae × S. paradoxus Adapted to Olive Brine. Frontiers in Genetics, 10, 1–14. https://doi.org/10.3389/fgene.2019.00449.
  3. Steenwyk JL, Opulente DA, Kominek J, Shen, X-X, Zhou X, Labella AL, Bradley NP, Eichman BF, Čadež N, Libkind D, Devirgilio J, Hulfachor AB, Kurtzman CP, Hittinger CT, Rokas A. 2019. Extensive loss of cell-cycle and DNA repair genes in an ancient lineage of bipolar budding yeasts. PLOS Biology. 17: 1-38. https://doi.org/10.1371/journal.pbio.3000255.
  4. Kosel J, Raspor P, Čadež N. 2018. Maximum residue limit of fungicides inhibits the viability and growth of desirable non- Saccharomyces wine yeasts: Maximum residue limit of fungicides inhibits yeasts. Australian Journal of Grape and Wine Research.;25. https://doi.org/10.1111/ajgw.12364.
  5. Shen XX, Opulente DA, Kominek J, Zhou X, Steenwyk JL, Buh KV, Haase MAB, Wisecaver JH, Wang M, Doering DT, Boudouris JT, Schneider RM, Langdon QK, Ohkuma M, Endoh R, Takashima M, Manabe RI, Čadež N, Libkind D, Rosa CA, DeVirgilio J, Hulfachor AB, Groenewald M, Kurtzman CP, Hittinger CT, Rokas A. 2018. Tempo and Mode of Genome Evolution in the Budding Yeast Subphylum. Cell. https://doi.org/10.1016/j.cell.2018.10.023.
  6. Kovač, J., Stessl, B., Čadež, N., Gruntar, I., Cimerman, M., Stingl, K., … Smole Možina, S. 2018. Population structure and attribution of human clinical Campylobacter jejuni isolates from central Europe to livestock and environmental sources. Zoonoses and Public Health, 65(1). https://doi.org/10.1111/zph.12366.
  7. Čadež, N., Dlauchy, D., Tóbiás, A., & Péter, G. 2017. Kuraishia mediterranea sp. nov., a methanol-assimilating yeast species from olive oil and its sediment. International Journal of Systematic and Evolutionary Microbiology, 67(11). https://doi.org/10.1099/ijsem.0.002392.
  8. Péter, G., Dlauchy, D., Tóbiás, A., Fülöp, L., Podgoršek, M., & Čadež, N. 2017. Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil. Antonie van Leeuwenhoek, 110(5), 657–664. https://doi.org/10.1007/s10482-017-0832-8.
  9. Kranjc, L., Čadež, N., Šergan, M., Gjuračić, K., & Raspor, P. 2016. Physiological profiles relevant for novel alcoholic beverage design among Dekkera bruxellensis strains from different provenances. Journal of the Institute of Brewing, 122(3). https://doi.org/10.1002/jib.355.
  10. Čadež, N., Fulop, L., Dlauchy, D., Peter, G. 2015. Zygosaccharomyces favi sp. nov., an obligate osmophilic yeast species from bee bread and honey. 645–654. https://doi.org/10.1007/s10482-014-0359-1.
  11. Paveljšek, D., Trmčić, A., Hacin, B., Rogelj, I. 2014. PCR verification of microplate phenotypic system identification for LAB from traditional Western Balkan raw milk cheeses. Mljekarstvo 64(4): 245-253. https://doi.org/10.15567/mljekarstvo.2014.0403.
  12. Tušar, T., Žerdoner, K., Bogovič Matijašić, B., Paveljšek, D., Benedik, E., Bratanič, B., Fidler Mis, N., Rogelj, I. 2014. Cultivable bacteria from milk from Slovenian breastfeeding mothers. Food technology and biotechnology 52(2): 242-247. WOS:000337265900012.
  13. Skelin, A., Mrkonjić Fuka, M., Čanžek Majhenič, A., Redžepović, S., Samaržija, D., Bogovič Matijašić, B. 2012. Phenotypic and genotypic characterization of indigenous Lactobacillus community from traditional Istrian ewe's cheese. Food technology and biotechnology, 50(3): 362-370. WOS:000309039600013.
  14. Šuranska, H., Raspor, P., Uroić, K., Golić, N., Kos, B., Mihajlović, S., … Čadež, N. 2016. Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques. Folia Microbiologica, 61, 6:455–463. https://doi.org/10.1007/s12223-016-0455-x
  15. Trmčić, A., Obermajer, T., Mohar Lorbeg, P., Čanžek Majhenič, A., Bogovič Matijašić, B., Rogelj, I. 2010. Characterization of bacteriocinogenic strains of lactic acid bacteria from traditional Slovenian cheese "Tolminc". Mljekarstvo 60(4): 228-236. WOS:000288296700005.