Results 131 to 140 of about 1,277 (155)
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Food Research International, 2018
Wine aroma response to a selected Hanseniaspora uvarum Yun268 strain was investigated using different inoculation strategies with commercial Saccharomyces cerevisiae yeast, namely, simultaneous fermentation (SiF), sequential fermentation (SeF), S. cerevisiae fermentation treated with extracellular extract of H. uvarum (EE), and pure S.
Kai, Hu +3 more
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Wine aroma response to a selected Hanseniaspora uvarum Yun268 strain was investigated using different inoculation strategies with commercial Saccharomyces cerevisiae yeast, namely, simultaneous fermentation (SiF), sequential fermentation (SeF), S. cerevisiae fermentation treated with extracellular extract of H. uvarum (EE), and pure S.
Kai, Hu +3 more
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Purification and properties of an alcohol dehydrogenase (HUADHII) from Hanseniaspora uvarum K 5
Journal of Applied Bacteriology, 1995An alcohol dehydrogenase HUADHII was purified 43.2‐fold from Hanseniaspora uvarum K 5 . The enzyme was trimeric with subunits of mol. wt 42 kDa. The N ‐terminal amino acid sequence of HUADHII has between 45 and 75%
Venturin, C. +4 more
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Biological Control, 2016
Abstract The effect of phosphatidylcholine (soybean extract) on the biocontrol efficacy of the antagonistic yeast Hanseniaspora uvarum Y3 against green mold of oranges was investigated. The results showed that H. uvarum Y3 significantly inhibited green mold of oranges at different concentrations compared with the control.
Wanhai Li +6 more
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Abstract The effect of phosphatidylcholine (soybean extract) on the biocontrol efficacy of the antagonistic yeast Hanseniaspora uvarum Y3 against green mold of oranges was investigated. The results showed that H. uvarum Y3 significantly inhibited green mold of oranges at different concentrations compared with the control.
Wanhai Li +6 more
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Shape and Structure of the Ascospores of Hanseniaspora Uvarum
Mycologia, 1968N. J. W. Kreger-Van Rij +1 more
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Molecular and technological typing of autochthonous yeasts belonging to Hanseniaspora uvarum species
2008The wine is the product of the spontaneous grape must fermentation, induced by the indigenous micro flora, which catalyse the rapid, complete and efficient conversion of grape sugar into ethanol, carbon dioxide and other minor, but important metabolites by the complex biochemical process denoted as "alcoholic fermentation".
GRIECO F +5 more
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2017
In the last years, the interactions among different microbial populations have been studied by the scientific community in the aim of understanding their impact on the quality of wines. The main interactions during the vinification process occur among the yeast Saccharomyces cerevisiae, non-Saccharomyces yeasts species and lactic acid bacteria (LAB). A
Vittorio Capozzi a +4 more
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In the last years, the interactions among different microbial populations have been studied by the scientific community in the aim of understanding their impact on the quality of wines. The main interactions during the vinification process occur among the yeast Saccharomyces cerevisiae, non-Saccharomyces yeasts species and lactic acid bacteria (LAB). A
Vittorio Capozzi a +4 more
openaire +1 more source
PCR-based gene targeting in Hanseniaspora uvarum
FEMS Yeast Research, 2023Jennifer Badura +2 more
exaly
Viability ofHanseniaspora uvarumyeast preserved by lyophilization and cryopreservation
Yeast, 2015Giovana de Arruda Moura Pietrowski +5 more
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