Possible Role for Allelic Variation in Yeast MED15 in Ecological Adaptation
Frontiers in Microbiology, 2021 The propensity for Saccharomyces cerevisiae yeast to ferment sugars into ethanol and CO2 has long been useful in the production of a wide range of food and drink.
David G. Cooper +4 more
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Alcoholic fermentation: beverages to biofuel [PDF]
FEMS Yeast Research, 2008 The history of yeast association with human society is synonymous with the production of alcoholic beverages such as wine and beer, and the scientific discovery by Louis Pasteur, some 150 years ago, that yeasts such as Saccharomyces cerevisiae metabolize sugars into ethanol. Today, the production of alcoholic beverages is a massive, globalized industry
Romano, P., Fleet, G., Boekhout, T.
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Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation [PDF]
PeerJ, 2016 Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated ...
Kazutaka Sawada, Hiroshi Kitagaki
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Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]
, 2008 This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Florence Mathieu +5 more
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, 2022 Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages.
Pswarayi, Felicitas, Gänzle, Michael G.
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Optimization of alcoholic fermentation technology for buckwheat vinegar by response surface methodology [PDF]
Zhongguo niangzaoIn order to improve the ethanol production during the alcoholic fermentation stage in the fermentation technology of buckwheat vinegar, with the ethanol content of fermentation mash as the response value, and the factors such as liquid-to-solid ratio ...
DU Jinhao, JI Bin, LIANG Yan, RUI Wenjun, WANG Zhiye
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INFLUENCE OF DRY CONCENTRATION OF DRY SUBSTANCES ON FEATURES OF OSMOPHILIC ALCOHOLIC RACES OF YEAST
Harčova Nauka ì Tehnologìâ, 2021 The main factors influencing the cultivation environment on the growth and development of different races of alcoholic yeast have been studied. The following races were selected for studies of the influence of wort dry matter concentration on morpho ...
S. Kovalchuk, T. Mudrak
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CLIII.—The by-products of alcoholic fermentation [PDF]
J. Chem. Soc., Trans., 1910 n ...
Ashdown, Olive Eveline +1 more
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Influence of drinking temperature on the sensory quality of Wuyou sauce-flavor Baijiu [PDF]
Zhongguo niangzaoBased on the traditional sensory evaluation, the effects of different temperature on sensory quality of sauce-flavor (Jiangxiangxing) Baijiu were studied by means of Check-All-That-Apply (CATA) and electroencephalogram (EEG) signal extraction and ...
SONG Xianchuang, ZHANG Jiaojiao, REN Yiping, XIONG Lin, HU Jinghui, WANG Fengqin, LI Yajun, ZHOU Shuai, HAN Xinglin
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Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages
Foods, 2020 Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages ...
Eskindir Getachew Fentie +4 more
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