Results 131 to 140 of about 3,242 (147)

Fermentation characteristics of Dekkera bruxellensis strains

Applied Microbiology and Biotechnology, 2010
The influence of pH, temperature and carbon source (glucose and maltose) on growth rate and ethanol yield of Dekkera bruxellensis was investigated using a full-factorial design. Growth rate and ethanol yield were lower on maltose than on glucose.
Volkmar Passoth, Johan Schnürer
exaly   +2 more sources

Fermentation of lignocellulosic hydrolysate by the alternative industrial ethanol yeast Dekkera bruxellensis

Letters in Applied Microbiology, 2011
Aim: Testing the ability of the alternative ethanol production yeast Dekkera bruxellensis to produce ethanol from lignocellulose hydrolysate and comparing it to Saccharomyces cerevisiae.Methods and Results: Industrial isolates of D.
Svein Jarle Horn, Volkmar Passoth, Jerry Stahlberg   +2 more
exaly   +3 more sources

Inactivation of wine spoilage yeastsDekkera bruxellensisusing low electric current treatment (LEC)

Journal of Applied Microbiology, 2010
Aims: The objective of this study was to investigate the inactivation of a selected yeast Dekkera bruxellensis strain 4481 in red wine by application of low electric current treatment (LEC). Methods and Results: LEC (200 mA) was applied for 60 days to
Antonio Tirelli, Antonella de Leonardis, Roberto Foschino   +2 more
exaly   +2 more sources

Physiological requirements for growth and competitiveness of Dekkera bruxellensis under oxygen‐limited or anaerobic conditions

Yeast, 2012
The effect of glucose and oxygen limitation on the growth and fermentation performances of Dekkera bruxellensis was investigated in order to understand which factors favour its propagation in ethanol or wine plants. Although D.
Volkmar Passoth, Marie F Gorwa-Grauslund   +1 more
exaly   +2 more sources

Development of a molecular method for the typing of Brettanomyces bruxellensis (Dekkera bruxellensis) at the strain level

Journal of Applied Microbiology, 2007
International audienceIn recent years, Brettanomyces/Dekkera bruxellensis has caused increasingly severe quality problems in the wine industry. A typing method at the strain level is needed for a better knowledge of the dispersion and the dynamics of ...
C. Miot-Sertier, A. Lonvaud-Funel, Lonvaud-Funel, Aline, Miot-Sertier, Cecile   +3 more
exaly   +2 more sources

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The Effect of Dekkera bruxellensis Concentration and Inoculation Time on Biochemical Changes and Cellulose Biosynthesis by Komagataeibacter intermedius

Journal of Fungi (Basel, Switzerland), 2022
Katherine Kho, Mohammad J Taherzadeh, Solmaz Aslanzadeh   +2 more
exaly  

A new set of reference genes for RT-qPCR assays in the yeast Dekkera bruxellensis

Canadian Journal of Microbiology, 2012
Marcelo Carazzolle, Will de Barros Pita, Marcos Antonio de Morais   +2 more
exaly  

HPLC Determination of Free Amino Acids Profile of Dão Red Wine: Effect of Dekkera bruxellensis Contamination

Journal of Liquid Chromatography and Related Technologies, 2007
Luis Rodrigues da Silva, Patricia Valentão, Encarna Velázquez   +2 more
exaly  

The ability to use nitrate confers advantage to Dekkera bruxellensis over S. cerevisiae and can explain its adaptation to industrial fermentation processes

Antonie Van Leeuwenhoek, 2011
Will de Barros Pita, Diogo Simões, Marcos Antonio de Morais   +2 more
exaly  

Improved electroporation procedure for genetic transformation ofDekkera/Brettanomyces bruxellensis

FEMS Yeast Research, 2015
Anamarija Stafa, Ivan-Krešimir Svetec, Bojan Žunar   +2 more
exaly