Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (<i>Zingiber officinale</i> cv. Xiaohuang): A ready-to-eat flavoring food. [PDF]
Food Chem XWang J, He H, Lin L, Lin Y, Wang F.
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Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients. [PDF]
FoodsSelmi H +4 more
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Identification and functional analysis of ULP2 SUMO protease mutants of the stress-tolerant yeast <i>Kluyveromyces marxianus</i>. [PDF]
MicroPubl BiolHutson C, Li S, Sweeney K, Kerscher O.
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Acid whey valorization: novel approaches for probiotic and functional products development. [PDF]
Front NutrMutaliyeva B +6 more
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Fermentative Yeast Diversity at the Northern Range Limit of Their Oak Tree Hosts. [PDF]
Environ Microbiol RepPinto J +4 more
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Construction of a reference genome for Starmerella batistae and annotation of Starmerella species reveal an unexpected evolutionary relationship with Schizosaccharomyces pombe and suggest an alternative enzymatic route for sophorolipid production. [PDF]
FEMS Yeast ResTimouma S +5 more
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Editorial: Sustainable production of microorganism biomass for industrial fermentation. [PDF]
Front MicrobiolTymczyszyn EE +3 more
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Impact of Yeast Types on Quality Characteristics and Storage Stability of Industrial Kefir. [PDF]
Food Sci NutrYerlikaya O, Akpinar A, Saygili D.
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Molecular identification and phylogenetic analysis of yeast strains isolated from dairy products in Isfahan, Iran. [PDF]
Iran J MicrobiolMohammadi R +4 more
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Exploration of Yeast Species Suitable for Preparation of Stable Isotope-Labeled Internal Standards Extracts (SILIS). [PDF]
Mass Spectrom (Tokyo)Seike T, Prihardi K, Ogino C, Matsuda F.
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