Tudóstér: Kállai Zoltán publikációi

Gálné Remenyik, J., Csige, L., Dávid, P., Fauszt, P., Szilágyi-Rácz, A., Szőllősi, E., Bacsó, Z., Szepsy, I., Molnár, K., Rácz, C., Fidler, G., Kállai, Z., Stündl, L., Dobos, A., Paholcsek, M.: Exploring the interplay between the core microbiota, physicochemical factors, agrobiochemical cycles in the soil of the historic tokaj mád wine region.
PLoS One. 19 (4), 1-24, 2024.

Csoma, H., Ács-Szabó, L., Papp, L., Kállai, Z., Miklós, I., Sipiczki, M.: Characterization of Zygosaccharomyces lentus Yeast in Hungarian Botrytized Wines.
Microorganisms. 11 (4), 1-17, 2023.

Rakonczás, N., Kállai, Z., Kovács, B., Antal, G., Szabó, S., Holb, I.: Comparison and Intercorrelation of Various Bentonite Products for Oenological Properties, Elemental Compositions, Volatile Compounds and Organoleptic Attributes of White Wine.
Foods. 12 (2), 1-30, 2023.

Csoma, H., Kállai, Z., Czentye, K., Sipiczki, M.: Starmerella lactis-condensi, a yeast that has adapted to the conditions in the oenological environment.
International Journal of Food Microbiology 401 (1), 1-10, 2023.

Drezek, K., Sobczyk, M., Kállai, Z., Detman, A., Bardadyn, P., Mierzejewska, J.: Valorisation of Whey Permeate in Sequential Bioprocesses towards Value-Added Products?Optimisation of Biphasic and Classical Batch Cultures of Kluyveromyces marxianus.
Int. J. Mol. Sci. 24 (8), 1-17, 2023.

Rakonczás, N., Kállai, Z.: Terroir - A hagyomány forradalma I. Technológiai megközelítés Agyag, ásvány, mineralitás, a bentonitos derítés hatása.
Szaktudás Kiadó Ház Rt., Budapest, 18 p., 2022. ISBN: 9789635750801

Rakonczás, N., Kállai, Z.: Terroir - A hagyomány forradalma II. Szakrális megfontolás.
Szaktudás Kiadó Ház Rt., Budapest, 12 p., 2022. ISBN: 9789635750917

Csoma, H., Kállai, Z., Antunovics, Z., Czentye, K., Sipiczki, M.: Vinification without Saccharomyces: Interacting Osmotolerant and "Spoilage" Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence).
Microorganisms. 9 (1), 1-28, 2021.

Kállai, Z., Oros, G.: Vintage Effect on the Strain Dependent Dynamics of Ethanol Production in Vineries of Tokaj.
Adv. Bios. Bio. 12 (01), 31-44, 2021.

Kállai, Z., Antunovics, Z., Oros, M.: Comparative Evaluation of the Dynamics of Alcohol Production of Wine Yeast Strains Isolated in Tokaj Region.
Glob. J. Sci. Front. Res. 20 (6), 1-22, 2020.

Rakonczás, N., Juhászné Tóth, R., Soós, Á., Kállai, Z., Kovács, B., Holb, I., Kovács, S.: Could bentonite product choice fit the desired wine style?.
Mitteilungen Klosterneuburg. 70 87-101, 2020.

Plaszkó, T., Szűcs, Z., Kállai, Z., Csoma, H., Vasas, G., Gonda, S.: Volatile Organic Compounds (VOCs) of Endophytic Fungi Growing on Extracts of the Host, Horseradish (Armoracia rusticana).
Metabolites. 10 (11), 1-15, 2020.

Kállai, Z., Pfliegler, V., Mitercsák, J., Szendei, G., Sipiczki, M.: Preservation of diversity and oenological properties of wine yeasts during long-term laboratory maintenance: A study of strains of a century-old Tokaj wine yeast collection.
LWT-Food Sci. Technol. 101 789-798, 2019.

Karanyicz, E., Antunovics, Z., Kállai, Z., Sipiczki, M.: Non-introgressive genome chimerisation by malsegregation in autodiploidised allotetraploids during meiosis of Saccharomyces kudriavzevii x Saccharomyces uvarum hybrids.
Appl. Microbiol. Biotechnol. 101 (11), 4617-4633, 2017.

Magyar, D., Kállai, Z., Sipiczki, M., Dobolyi, C., Sebők, F., Beregszászi, T., Bihari, Z., Kredics, L., Oros, G.: Survey of viable airborne fungi in wine cellars of Tokaj, Hungary.
Aerobiologia. 34 (2), 171-185, 2017.

Pfliegler, V., Horváth, E., Kállai, Z., Sipiczki, M.: Diversity of Candida zemplinina isolates inferred from RAPD, micro/minisatellite and physiological analysis.
Microbiol. Res. 169 (5-6), 402-410, 2014.