Results 41 to 50 of about 3,242 (147)
Avaliação sensorial de pães de fermentação natural a partir de culturas starters inovadoras
Ciência Rural, 2013 A fermentação sourdough para a produção de pães é fortemente motivada por seus efeitos benéficos quanto ao sabor, textura, vida de prateleira e pelas propriedades nutricionais dos produtos obtidos.
Fernanda Martinbianco +4 more
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Frontiers in Microbiology, 2021 Eleven series of water kefir fermentation processes differing in the presence of oxygen and the type and concentration of inoculum and substrate, were followed as a function of time to quantify the impact of these parameters on the kinetics of this ...
David Laureys +6 more
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Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?
Beverages, 2018 The unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Manuel Malfeito-Ferreira
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New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan
Molecules, 2021 Vanilla (Vanilla planifolia) is a precious natural flavoring that is commonly used throughout the world. In the past, all vanilla used in Taiwan was imported; however, recent breakthroughs in cultivation and processing technology have allowed Taiwan to ...
Chih-Hsin Yeh +4 more
doaj +1 more source
, 2013 U ovom radu ispitivan je utjecaj ekspresije gena CCW12 iz Saccharomyces cerevisiae u kvascu Dekkera bruxellensis na svojstva njegove stanične stijenke. Ccw12p je manoprotein stanične stijenke kvasca S.
Jerković, Anita
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Brazilian Archives of Biology and Technology, 2012 The purpose of this work was to study a rapid yeast DNA extraction by boiling and freeze-thawing processes without using chemical reagents or any purification procedures, to obtain a high grade PCR-product.
Gildo Almeida da Silva +4 more
doaj +1 more source
Dekkera bruxellensis, a non-conventional ethanol production yeast [PDF]
, 2014 Dekkera bruxellensis has been shown to outcompete an initial inoculum of Saccharomyces cerevisiae in several ethanol production plants, which nevertheless had a high efficiency in one of the monitored processes. Co-occurrence of D.
Tiukova, Ievgeniia
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Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia
Fermentation, 2019 It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage.
Maxwell Mewa-Ngongang +6 more
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Fermentation, 2022 Natural sources of flavour and aroma compounds are highly sought by the modern consumer; however, traditional sources are often low-yielding, and global supply is often outstripped by consumer demand.
Melodie A. Lindsay +3 more
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, 2021 Dekkera bruxellensis è un microrganismo conosciuto da anni a livello internazionale per essere uno dei principali contaminanti dei prodotti della filiera uva-vino.
BRACALONI, EDOARDO
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