Results 81 to 90 of about 2,868 (153)

Data_Sheet_1_Assessing Population Diversity of Brettanomyces Yeast Species and Identification of Strains for Brewing Applications.docx

, 2020
Brettanomyces yeasts have gained popularity in many sectors of the biotechnological industry, specifically in the field of beer production, but also in wine and ethanol production.
Lea Johnsen (8692224), Marc Serra Colomer (8692215), Kim Friis Olsson (8692221), Natalia Solodovnikova (8692227), Anna Chailyan (6685175), Ross T. Fennessy (8692218), Jochen Forster (2550040)   +6 more
core   +1 more source

Assembly and Analysis of the Genome Sequence of the Yeast Brettanomyces naardenensis CBS 7540

Microorganisms, 2019
Brettanomyces naardenensis is a spoilage yeast with potential for biotechnological applications for production of innovative beverages with low alcohol content and high attenuation degree. Here, we present the first annotated genome of B.
Ievgeniia A. Tiukova, Huifeng Jiang, Jacques Dainat, Marc P. Hoeppner, Henrik Lantz, Jure Piskur, Mats Sandgren, Jens Nielsen, Zhenglong Gu, Volkmar Passoth   +9 more
doaj   +1 more source

Brettanomyces spp. in Wines and the Winery Environment

, 2001
Discusses Brettanomyces in wine and the winery ...
Arvik, Torey
core   +4 more sources

Control microbiológico en bodega. incidencia de Brettanomyces [PDF]

, 2015
[ES] Uno de los principales problemas a los que se enfrenta una bodega, es referido a la calidad de los vinos. Uno de los parámetros de más difícil control, es el microbiológico.
Terrades Rocafull, Luis Salvador
core  

Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines

Fermentation
Studying non-Saccharomyces yeasts as bio-protectors can help find new alternatives to the chemical additive SO2 in winemaking. The present article evaluates the effect of two native yeasts, Candida oleophila and Candida boidinii, as potential bio ...
Camila Veloso, Camila Mery-Araya, Angelica Durán, Alejandra Urtubia   +3 more
doaj   +1 more source

Ověření možnosti identifikace kvasinek rodu Brettanomyces ve víně pomocí PCR

, 2015
This thesis deals with possibilities of isolation DNA yeasts genus Brettanomyces from wine with following identification using PCR. Fourteen wine samples with assumption of occurrence Brettanomyces were analysed.
Karasová, Beáta
core  

Optimization of the protocol for the Brettanomyces bruxellensis detection using LSPR phenomenon with AuNPs.

, 2015
The yeast Brettanomyces bruxellensis, is well-known in the oenological field for being the cause of significant defects in wine called “Brett character”. B.
MANZANO, Marisa, Priya Vizzini, Rodica Ionescu, Kun Jia   +3 more
core   +1 more source

Особенности культурального метода при выделении грибов рода BRETTANOMYCES из вин [PDF]

, 2020
Порча вина может быть вызвана разными родами и типами диких дрожжей. Одним из самых вредоносных микроорганизмов являются дрожжи рода Brettanomyces / Dekkera.
БЕХТА, Э. Г.
core  

Brettanomyces bruxellensis biofilms: a mode of life to withstand environmental stresses?

IVES Technical Reviews, 2020
Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis.
Sandrine Rousseaux, Manon Lebleux, Hany Abdo, Louise Basmacyian, Chloé Roullier-Gall, Hervé Alexandre, Stéphanie Weidmann   +6 more
doaj  

Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines

, 2004
In this paper we describe the development of a PCR protocol to specifically detect Brettanomyces bruxellensis and B. anomalus. Primers DB90F and DB394R, targeting the D1-D2 loop of the 26S rRNA gene, were able to produce amplicons only when the DNA ...
Lucilla Iacumin, Roberto Zironi, ZIRONI, Roberto, COMI, Giuseppe, IACUMIN, Lucilla, RANTSIOU, Kalliopi, Kalliopi Rantsiou, Giuseppe Comi, COCOLIN, LUCA SIMONE, Luca Cocolin   +9 more
core   +1 more source