Results 71 to 80 of about 1,277 (155)

"Hanseniaspora uvarum" the ultrastructural morphology of a rare ascomycete, isolated from oral thrush.

Bulletin du Groupement international pour la recherche scientifique en stomatologie & odontologie, 1995
Le but de ce travail était la recherche de la morphologie ultrastructurale du «Hanseniaspora uvarum/guillermondi» qui appartient à la famille des Ascomycètes et dont la pathogénèse n’est pas bien connue.Le microorganisme a été isolé dans des lésions blanches de la muqueuse buccale d’une femme âgée de 70 ans.Le matériel d’étude a été mis en culture dans
Emmanouil-Nikoloussi, E, Kanellaky-Kyparissi, M, Papavassiliou, P, Koliakos, K, Dermentzopoulou, M, Foroglou, CH   +5 more
openaire   +2 more sources

Inhibitory Effect and Potential Antagonistic Mechanism of Isolated Epiphytic Yeasts against Botrytis cinerea and Alternaria alternata in Postharvest Blueberry Fruits

Foods
This study evaluated the biocontrol effect of isolated epiphytic yeasts (Papiliotrema terrestris, Hanseniaspora uvarum, and Rhodosporidium glutinis) against Botrytis cinerea and Alternaria alternata in blueberry fruits and its possible mechanisms.
Jia Li, Ting Yang, Furong Yuan, Xinyue Lv, Yahan Zhou   +4 more
doaj   +1 more source

Sequential fermentation with selected immobilized non-Saccharomyces yeast for reduction of ethanol content in wine

Frontiers in Microbiology, 2016
The average ethanol content of wine has increased over the last two decades. This increase was due to consumer preference, and also to climate change that resulted in increased grape maturity at harvest. In the present study, to reduce ethanol content in
Laura eCanonico, Lucia eOro, Francesca eComitini, Maurizio eCiani   +3 more
doaj   +1 more source

Effect of Hanseniaspora uvarum on the quality of 'Cabernet Sauvignon' dry red wine [PDF]

Zhongguo niangzao
In order to study the brewing characteristics of Hanseniaspora uvarum and determine its mixed fermentation inoculation process with Saccharomyces cerevisiae, the activities of glycosidase, esterase and pectase of H.
WANG Yanrong, LIU Lehong, SHI Xiaoxia, HU Haixia, SU Jie
doaj   +1 more source

Diversity of Mycobiota in Spanish Grape Berries and Selection of Hanseniaspora uvarum U1 to Prevent Mycotoxin Contamination. [PDF]

Toxins (Basel), 2021
Gómez-Albarrán C, Melguizo C, Patiño B, Vázquez C, Gil-Serna J.   +4 more
europepmc   +1 more source

Field and greenhouse application of an attract-and-kill formulation based on the yeast Hanseniaspora uvarum and the insecticide spinosad to control Drosophila suzukii in grapes. [PDF]

Pest Manag Sci, 2022
Spitaler U, Cossu CS, Delle Donne L, Bianchi F, Rehermann G, Eisenstecken D, Castellan I, Duménil C, Angeli S, Robatscher P, Becher PG, Koschier EH, Schmidt S.   +12 more
europepmc   +1 more source

Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum β-glucosidase-producer strain. [PDF]

J Food Sci Technol, 2022
Rompkovksi C, Agustini BC, Deffert F, Stadtlober MGA, Brand D, da Silva GA, Bonfim TMB.   +6 more
europepmc   +1 more source

Potential use of Hanseniaspora uvarum in the control of anthracnose in Phaseolus lunatus caused by Colletotrichum truncatum

Journal of Plant Diseases and Protection
Abstract Yeasts are widely used in the biological control of post-harvest diseases. However, their application in the management of foliar spots remains incipient. This study aimed to investigate the potential of yeasts in the biocontrol of anthracnose in Phaseolus lunatus by evaluating strains isolated from fruits and culms.
Lucas Adler Moura Nunes Lopes, Ana Paula Vieira da Silva, Maria Hilma dos Santos, Jaqueline Figueredo de Oliveira Costa, Gildemberg Amorim Leal Junior   +4 more
openaire   +1 more source

Ethyl acetate produced by <i>Hanseniaspora uvarum</i> is a potential biocontrol agent against tomato fruit rot caused by <i>Phytophthora nicotianae</i>. [PDF]

Front Microbiol, 2022
Liu Z, Tian J, Yan H, Li D, Wang X, Liang W, Wang G.   +6 more
europepmc   +1 more source

Yeast Population Dynamics in Spontaneous and Inoculated Alcoholic Fermentations of Zametovka Must

Food Technology and Biotechnology, 2002
Inoculated fermentations, which are more rapid and more reliable than spontaneous fermentations, and assure predictable wine quality, are nowadays prevalent in Slovenia’s large-scale wine production.
Franc Cus, Katja Povhe Jemec, Tatjana Zagorc, Neza Cadez, Julij Nemanic, Peter Raspor   +5 more
doaj