Results 91 to 100 of about 3,242 (147)

Characterization of an extracellular β-glucosidase from Dekkera bruxellensis for resveratrol production. [PDF]

J Food Drug Anal, 2018
Kuo HP, Wang R, Huang CY, Lai JT, Lo YC, Huang ST.   +5 more
europepmc   +1 more source

The wine and beer yeast Dekkera bruxellensis. [PDF]

Yeast, 2014
Schifferdecker AJ, Dashko S, Ishchuk OP, Piškur J.   +3 more
europepmc   +1 more source

Overview of Dekkera bruxellensis behaviour in an ethanol-rich environment using untargeted and targeted metabolomic approaches

, 2013
Dekkera bruxellensis is a yeast known for its ability to produce ethyl phenols from hydroxycinnamic acid in wine, affecting the quality of its flavour. In wine, D.
Franceschi, Pietro, Viola, Roberto, Vrhovsek, Urska, Urska Vrhovsek, Lorenza Conterno, Pietro Franceschi, Aprea, Eugenio, Conterno, Lorenza, Eugenio Aprea, Roberto Viola   +9 more
core   +1 more source

Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis. [PDF]

Appl Environ Microbiol, 2016
Capusoni C, Arioli S, Zambelli P, Moktaduzzaman M, Mora D, Compagno C.   +5 more
europepmc   +1 more source

The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis

, 2012
The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography
Palma, Vera, Cabrita, Maria Joao, Costa Freitas, Ana Maria, Patão, Raquel   +3 more
core  

Erratum to: Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast. [PDF]

Appl Microbiol Biotechnol, 2016
Schifferdecker AJ, Siurkus J, Andersen MR, Joerck-Ramberg D, Ling Z, Zhou N, Blevins JE, Sibirny AA, Piškur J, Ishchuk OP.   +9 more
europepmc   +1 more source

Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures

Food Technology and Biotechnology, 2007
The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were determined using headspace gas chromatography.
Bennie C. Viljoen, Judith A. Narvhus, Tendekayi H. Gadaga   +2 more
doaj  

Dekkera bruxellensis – a Competitive Yeast for Ethanol Production from Conventional and Non-conventional Substrates [Elektronisk resurs]

, 2011
In the ethanol industry and research community, Saccharomyces cerevisiae is regarded as the most competitive fermentation yeast and therefore industrial yeast populations are rarely studied.
Sveriges lantbruksuniversitet., Blomqvist, Johanna,   +1 more
core  

Interaction of Lactobacillus vini with the ethanol-producing yeasts Dekkera bruxellensis and Saccharomyces cerevisiae. [PDF]

Biotechnol Appl Biochem, 2014
Tiukova I, Eberhard T, Passoth V.
europepmc   +1 more source

De novo assembly of Dekkera bruxellensis: a multi technology approach using short and long-read sequencing and optical mapping. [PDF]

Gigascience, 2015
Olsen RA, Bunikis I, Tiukova I, Holmberg K, Lötstedt B, Pettersson OV, Passoth V, Käller M, Vezzi F.   +8 more
europepmc   +1 more source