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Isak S. Pretorius

Isak S. Pretorius

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Biology and Biochemistry
Australia
2023

D-Index & Metrics

Biology and Biochemistry

D-Index
87
Citations
32926
World Ranking
2793
National Ranking
63

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Australia Leader Award

Overview

Isak S. Pretorius is affiliated with Macquarie University in Australia and focuses their research within the fields of Biochemistry, Genetics and Molecular Biology, and Agricultural and Biological Sciences. Their work spans multiple subfields, including Molecular Biology, Food Science, Plant Science, Biomedical Engineering, and Biotechnology.

Their research covers several main topics such as:

  • Fermentation and Sensory Analysis
  • Fungal and yeast genetics research
  • Microbial Metabolic Engineering and Bioproduction
  • Horticultural and Viticultural Research
  • CRISPR and Genetic Engineering
  • Biochemical and biochemical processes
  • Plant biochemistry and biosynthesis

Pretorius has contributed to numerous peer-reviewed publications. Some of their recent papers include:

  • Adaptive laboratory evolution of native methanol assimilation in Saccharomyces cerevisiae, 2020, Nature Communications
  • Sensing the future of bio-informational engineering, 2021, Nature Communications
  • Trimming the genomic fat: minimising and re-functionalising genomes using synthetic biology, 2023, Nature Communications
  • Exploring future applications of the apiculate yeast Hanseniaspora, 2023, Critical Reviews in Biotechnology
  • Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies, 2020, International Journal of Food Microbiology

The scientist frequently collaborates with several co-authors including Ian T. Paulsen, Niël van Wyk, Christian von Wallbrunn, Heinrich Kroukamp, and Thomas C. Williams, reflecting a collaborative approach in their research endeavors.

Their publications are often found in recognized journals and venues such as:

  • Nature Communications
  • Fermentation
  • FEMS Yeast Research
  • Trends in Biotechnology
  • International Journal of Food Microbiology

Best Publications

  • Microbial cellulose utilization: fundamentals and biotechnology.

    Lee R. Lynd;Paul J. Weimer;Willem H. van Zyl;Isak S. Pretorius

  • Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

    Isak S. Pretorius

  • Yeast and bacterial modulation of wine aroma and flavour

    J.H. Swiegers;E.J. Bartowsky;P.A. Henschke;I.S. Pretorius

  • Yeast and its Importance to Wine Aroma - A Review

    M.G. Lambrechts;I.S. Pretorius

  • Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered

    Neil P. Jolly;Cristian Varela;Isak S. Pretorius

  • Flavor-active esters: adding fruitiness to beer.

    Kevin J. Verstrepen;Guy Derdelinckx;Jean Pierre Dufour;Joris Winderickx

  • Yeast modulation of wine flavor.

    Jan H. Swiegers;Isak S. Pretorius

  • Expression Levels of the Yeast Alcohol Acetyltransferase Genes ATF1, Lg-ATF1, and ATF2 Control the Formation of a Broad Range of Volatile Esters

    Kevin J. Verstrepen;Stijn D. M. Van Laere;Bart M. P. Vanderhaegen;Guy Derdelinckx

  • The role and use of non-saccharomyces yeasts in wine production

    N.P. Jolly;O.P.H. Augustyn;I.S. Pretorius

  • Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

    M. Lilly;M. G. Lambrechts;I. S. Pretorius

  • Yeast Stress Response and Fermentation Efficiency: How to Survive the Making of Wine - A Review

    Florian Bauer;I. S. Pretorius

  • Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.

    Ana M. Molina;Jan H. Swiegers;Cristian Varela;Isak S. Pretorius

  • Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains

    N. J. Berthels;N. J. Berthels;R. R. Cordero Otero;Florian Bauer;J. M. Thevelein

  • Whole-Genome Comparison Reveals Novel Genetic Elements That Characterize the Genome of Industrial Strains of Saccharomyces cerevisiae

    Anthony R. Borneman;Brian A Desany;David W. H. Riches;Jason P Affourtit

  • Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal -A Review

    M. du Toit;I.S. Pretorius

  • Modulation of volatile sulfur compounds by wine yeast.

    J. H. Swiegers;I. S. Pretorius

  • Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine‐related antioxidant resveratrol

    John V.W. Becker;Gareth O. Armstrong;Marthinus J. van der Merwe;Marius G. Lambrechts

  • Muc1, a mucin-like protein that is regulated by Mss10, is critical for pseudohyphal differentiation in yeast

    Marius G. Lambrechts;Florian F. Bauer;Julius Marmur;Isak S. Pretorius

  • Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

    M. Vilanova;M. Vilanova;M. Ugliano;C. Varela;T. Siebert

  • Genetically tailored grapevines for the wine industry

    Melanié A Vivier;Isak S Pretorius

Frequent Co-Authors

Paul A. Henschke
Paul A. Henschke Australian Wine Research Institute
Ian T. Paulsen
Ian T. Paulsen Macquarie University
Peter B. Høj
Peter B. Høj University of Adelaide
Julius Marmur
Julius Marmur Albert Einstein College of Medicine
Markus Herderich
Markus Herderich Australian Wine Research Institute
Willem H. van Zyl
Willem H. van Zyl Stellenbosch University
Dimitra L. Capone
Dimitra L. Capone University of Adelaide

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