Results 121 to 130 of about 3,415 (192)

A rapid growth rate underpins the dominance ofHanseniaspora uvarumin spontaneous grape juice fermentations

Yeast
AbstractHanseniaspora uvarumis consistently observed as the dominant non-Saccharomycesspecies in spontaneous grape juice fermentations. However, the physiological mechanisms and physicochemical variables influencing the prevalence ofH. uvarumover other non-Saccharomycesspecies remain unclear.
Cristobal A. Onetto, Jane McCarthy, Simon A. Schmidt   +2 more
openaire   +2 more sources

Persistence of a Yeast-Based (Hanseniaspora uvarum) Attract-and-Kill Formulation against Drosophila suzukii on Grape Leaves. [PDF]

Insects, 2020
Bianchi F, Spitaler U, Castellan I, Cossu CS, Brigadoi T, Duménil C, Angeli S, Robatscher P, Vogel RF, Schmidt S, Eisenstecken D.   +10 more
europepmc   +1 more source

Hongos microscópicos del néctar floral [PDF]

, 2019
En este trabajo se ha realizado una revisión bibliográfica sobre la presencia y efecto de las distintas especies de levaduras que podemos encontrar en el néctar floral.
Martínez Sánchez, Carmen
core  

Corrigendum: Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential. [PDF]

Front Microbiol, 2020
Guaragnella N, Chiara M, Capece A, Romano P, Pietrafesa R, Siesto G, Manzari C, Pesole G.   +7 more
europepmc   +1 more source

Killer toxins in new isolates of the yeasts Hanseniaspora uvarum and Pichia kluyveri [PDF]

FEMS Microbiology Letters, 1985
F. Radler, P. Pfeiffer, M. Dennert
openaire   +2 more sources

Oenological Potential of <i>Lachancea thermotolerans</i> and <i>Hanseniaspora uvarum</i> from High-Sugar Musts: Impacts on Fermentation and Wine Volatilome. [PDF]

Microorganisms
Alcalá-Jiménez MT, García-García JC, Mauricio JC, Moreno J, Peinado RA, García-Martínez T.   +5 more
europepmc   +1 more source

Metschnikowia Strains Isolated from Botrytized Grapes Antagonize Fungal and Bacterial Growth by Iron Depletion [PDF]

, 2017
Sipiczki, Mátyás
core   +1 more source

The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-<i>Saccharomyces</i> Yeasts <i>Hanseniaspora uvarum</i> and <i>Kurtzmaniella quercitrusa</i>. [PDF]

Foods
Wang R, Yang B, Jia S, Dai Y, Lin X, Ji C, Chen Y.   +6 more
europepmc   +1 more source

Gene loss and cis-regulatory novelty shaped core histone gene evolution in the apiculate yeast Hanseniaspora uvarum. [PDF]

Genetics
Haase MAB, Steenwyk JL, Boeke JD.
europepmc   +1 more source

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration [PDF]

, 2013
Alexandre, Bautista-Ortín, Bosch-Fausté, Brand-Williams, Capucho, Caspritz, Ciro Sannino, Commission Regulation 2776/90, De Beer, En-Qin, Esteve-Zarzoso, Gambuti, Gardner, Giancarlo Moschetti, Guzzon, Gómez-Plaza, Hernandez-Cortes, Hernàndez-Orte, Ivanova, La Jeune, Lane, Laura Le Grottaglie, Legras, Loureiro, Luca Settanni, Mazzei, Muñoz, Narr Ben, Neuser, Nicola Francesca, Noble, Noble, Nurgel, O'Donnell, OIV, Palma, Pereira, Piombino, Pomarici, Pretorius, Raffaele Romano, Redzepovic, Ribéreau-Gayon, Ribéreau-Gayon, Rodrigues, Romero-Cascales, Sakakibara, Schutz, Settanni, UNI 10957, Vaudano, Zambonelli, Zott   +52 more
core   +1 more source