Results 141 to 150 of about 1,277 (155)

Effect of glucose and oxygen concentration on the fermentative capacity of Hanseniaspora uvarum K5 (Niehaus)

1994
Glucose metabolism of an apiculate yeast, Hanseniaspora uvarum K5, was investigated in batch cultures. Under aerobic conditions, this strain did not exhibit any ethanol formation when glucose concentration was increased (negative Crabtree effect). Glycerol and acetate production could explain the low biomass yield obtained (0.27).
Venturin, C., Boze, Hélène, Fahrasmane, Louis, Moulin, Gabrielle, Galzy, P.   +4 more
openaire   +1 more source

Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage

Food Science and Nutrition, 2019
Luyao Wang, Xiaojie Qin, Wei Yu
exaly  

Hanseniaspora uvarum and high hydrostatic pressure for improving wine aging on lees

Non-Saccharomyces yeasts gained an increased interest in winemaking during the last decades, due to their ability to produce relevant amounts of polysaccharides. Moreover, a significant release of glutathione into the wine during fermentation was also observed with these strains, as well as an improvement of color stability and wine aroma profile ...
Sabrina Voce, Anna Bortolini, Lara Tat, Andrea Natolino, Elisa Daipre, Gianmaria Zanella, Piergiorgio Comuzzo   +6 more
openaire   +1 more source

Viability ofHanseniaspora uvarumyeast preserved by lyophilization and cryopreservation

Yeast, 2015
Gilvan Wosiacki, Alessandro Nogueira
exaly  

The nucleotide sequence and initial characterization of pyruvate decarboxylase from the yeastHanseniaspora uvarum

Yeast, 1994
Paul Holloway
exaly  

Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts

Fermentation, 2019
Maria Victoria Mestre, Yolanda Paola Maturano, Mariana Combina   +2 more
exaly  

The zymocidial activity of Tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking

Letters in Applied Microbiology, 2010
Francesca Comitini, Maurizio Ciani
exaly  

Growth promotion effect ofPichia guilliermondiiin chilli and biocontrol potential ofHanseniaspora uvarumagainstColletotrichum capsicicausing fruit rot

Biocontrol Science and Technology, 2015
B Ramanujam
exaly  

Hanseniaspora uvarum dominance in fermentation is driven by a rapid growth rate

Cristobal Onetto, McCarthy, Jane, Schmidt, Simon A   +2 more
openaire   +1 more source

A Rapid Growth Rate Underpins the Dominance of Hanseniaspora uvarum in Spontaneous Grape Juice Fermentations

Yeast
Cristobal A Onetto, Simon A Schmidt
exaly