Results 11 to 20 of about 190,163 (275)
Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. [PDF]
PLoS ONE, 2016 Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S.
Elham Aslankoohi +6 more
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Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production
Microorganisms, 2023 Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to ...
João Simões +6 more
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Non-conventional Yeast cell factories for sustainable bioprocesses [PDF]
FEMS Microbiology Letters, 2018 The non-conventional yeasts Kluyveromyces lactis, Yarrowia lipolytica, Ogataea polymorpha and Pichia pastoris have been developed as eukaryotic expression hosts because of their desirable growth characteristics, including inhibitor and thermo-tolerance, utilisation of diverse carbon substrates and high amount of extracellular protein secretion.
Sharrel, Rebello +7 more
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Fermentation, 2021 Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical
María Laura Raymond Eder +1 more
doaj +3 more sources
Revealing Non-Conventional and Thermotolerant Yeasts from Tropical Regions: Diversity and Potential Traits for Bioproducts [PDF]
MycobiologyThe diminishing reserves of fossil fuels have spurred a global search for sustainable energy alternatives. Bioethanol, a renewable fuel derived from biomass, represents a promising alternative, particularly in tropical regions.
Mochamad Nurcholis +5 more
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Stress-Driven Production of γ-Aminobutyric Acid Using Non-Conventional Yeast Strains Kluyveromyces marxianus JMY140K and Metschnikowia reukaufii JMY075 [PDF]
Journal of Fungiγ-Aminobutyric acid (GABA) is a valuable amino acid widely used in food, healthcare, and agriculture. GABA bioproduction by budding yeasts has been commonly reported, but related studies using non-conventional yeasts remain limited.
Ting-Ting Fan +8 more
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Microbial Biotechnology, 2017 Summary Increasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers’ yeast. Therefore, we tested two approaches using non‐conventional yeast to create a beer with lower ethanol content and a
Irma M. H. vanRijswijck +3 more
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A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production [PDF]
FoodsThe craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry.
Laura Canonico +3 more
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Editorial: Non-conventional Yeast in the Wine Industry. [PDF]
Front Microbiol, 2016 Mas A, Guillamón JM, Beltran G.
europepmc +4 more sources
The Effect of pesticide usage on grape yeast [PDF]
BIO Web of Conferences, 2022 For the conventional vineyard, reducing the pesticide usage is the most important issue for converting to organic vineyard. In order to study the effect of pesticide usage on grape yeast, an investigation were designed in vintage 2020, ten vineyards ...
Yao Meiling, Wang Fei, Arpentin Gheorghe
doaj +1 more source