Mapping microbial ecosystems and spoilage-gene flow in brewery environments highlights patterns of contamination and resistance

 Bokulich, N. A., J. Bergsveinson, B. Ziola, D. A. Mills.   Elife 4:e04634. 2015.

A new look at an old practice: How SO2 additions influence microbial diversity during fermentation.

Swadener, M. L. and D. A. Mills.  Wine & Viticulture Journal 3:32-34. 2015

Microbial biogeography of the transnational fermented milk

Bokulich, N. A., L. Amiranashvili, K. Chitchyan, N. Ghazanchyan, K. Darbinyan, N. Gagelidze, T. Sadunishvili, V. Goginyan, G. Kvesitadze, T. Torok and D. A. Mills. Food Microbiology 50:12–19. 2015.

Sulphur dioxide treatment alters wine microbial diversity and fermentation progression in a dose-dependent fashion.

Bokulich, N. A., M. Swadener, K. Sakamoto, D. A. Mills and Linda F. Bisson.               American Journal of Enology and Viticulture. 66:73-79. 2015

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Bokulich, N. A., J. H. Thorngate, P. M. Richardson and D. A. Mills.
Proceedings of the National Academy of Sciences 111:E139-148. 2014.

House microbiome drives microbial landscapes of artisan cheesemaking plants

Bokulich, N. A. and D. A. Mills
Applied and Environmental Microbiology 79:5214-5223. 2013

Monitoring seasonal changes in winery-resident microbiota

Bokulich, N. A., M. Ohta, P. M. Richardson and D. A. Mills
PLoS One 8:e66437. 2013.

Winery Biofilms:  A source for contamination throughout the winery

Ramsey, M. S. and D. A. Mills
Practical Winery and Vineyard Journal.  Winter Issue. 2013.

Next-generation approaches to the microbial ecology of food fermentations

Bokulich, N, and D. A. Mills
Journal of Biochemistry and Molecular Biology 45:377-389. 2012.

A review of molecular methods for microbial community profiling of beer and wine

Bokulich, N. A., C. W. Bamforth and D. A. Mills
Journal of the American Society for Brewing Chemists 70:150-162. 2012.

Next-generation sequencing reveals significant bacterial diversity of botrytized wine

Bokulich, N. A., C. M. L. Joseph, G. Allen, A. K. Benson and D. A. Mills
PLoS One 7:e36357. 2012.

Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism

Bokulich, N. A. and D. A. Mills
Food Microbiology 31:126-131. 2012.

Profiling the yeast ecology of wine using terminal restriction fragment length polymorphism analysis

Bokulich, N., C. H. Hwang, L. Shuwen, K. Boundy-Mills and D. A. Mills
American Journal of Enology and Viticulture 63:185-194. (AJEV best Paper award). 2012.

Wine Fermentations.  In Molecular Methods and Microbial Ecology of Fermented Foods

Mills, D. A., T. G. Phister, E. Neeley and E. Johannsen
Springer, New York. 2007.

A quantitative real-time PCR assay for detection and enumeration of Hanseniaspora sp. from wine and juice

Phister, T. G., H. Rawsthorne, L. Joseph and D. A. Mills
American Journal of Enology and Viticulture 58: 229-233. 2007

Comparative genomics of the lactic acid bacteria

Makarova, K., A. Slesarev, Y. Wolf, A. Sorokin, B. Mirkin, E. Koonin, A. Pavlov, N. Pavlova, V. Karamychev, N. Polouchine, V. Shakhova, I. Grigoriev, Y. Lou, D. Rohksar, S. Lucas, K. Huang, D. M. Goodstein, T. Hawkins, V. Plengvidhya, D. Welker, J. Hughes, Y. Goh, A. Benson, K. Baldwin, J.-H. Lee, I. Díaz-Muñiz, B. Dosti, V. Smeianov, W. Wechter, R. Barabote, G. Lorca, E. Altermann, R. Barrangou, B. Ganesan, Y. Xie, H. Rawsthorne, D. Tamir, C. Parker, L. McKay, F. Breidt, J. Broadbent, R. Hutkins, D. O’Sullivan, J. Steele, G. Unlu, M. Saier, T. Klaenhammer, P. Richardson, S. Kozyavkin, B. Weimer, and D. A. Mills
Proceedings of the National Academy of Sciences. 103:15611-15616. 2006.