Results 21 to 30 of about 190,163 (275)
Unraveling the potential of non-conventional yeasts in biotechnology [PDF]
FEMS Yeast Research, 2022 ABSTRACT Cost-effective microbial conversion processes of renewable feedstock into biofuels and biochemicals are of utmost importance for the establishment of a robust bioeconomy. Conventional baker's yeast Saccharomyces cerevisiae, widely employed in biotechnology for decades, lacks many of the desired traits for such bioprocesses like ...
C Geijer +2 more
openaire +4 more sources
Adding Flavor to Beverages with Non-Conventional Yeasts [PDF]
Fermentation, 2018 Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food ...
Davide Ravasio +6 more
openaire +7 more sources
Unraveling How Candida albicans Forms Sexual Biofilms. [PDF]
, 2020 Biofilms, structured and densely packed communities of microbial cells attached to surfaces, are considered to be the natural growth state for a vast majority of microorganisms.
Hernday, Aaron D +2 more
core +1 more source
Fermentation, 2021 Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago.
Nerve Zhou +2 more
doaj +1 more source
Ploidy Variation in Kluyveromyces marxianus Separates Dairy and Non-dairy Isolates
Frontiers in Genetics, 2018 Kluyveromyces marxianus is traditionally associated with fermented dairy products, but can also be isolated from diverse non-dairy environments. Because of thermotolerance, rapid growth and other traits, many different strains are being developed for ...
Raúl A. Ortiz-Merino +9 more
doaj +1 more source
Journal of Fungi, 2023 The production of fuels and other industrial products from renewable sources has intensified the search for new substrates or for the expansion of the use of substrates already in use, as well as the search for microorganisms with different metabolic ...
Bárbara Ribeiro Alves Alencar +8 more
doaj +1 more source
Fermentation, 2018 Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio ...
Konstantin Bellut +9 more
doaj +1 more source
Fermentation, 2022 The yeast Yarrowia lipolytica is well known for its versatile production of metabolites from various substrates, but, although isolated from, e.g., wild-fermented Belgian Sour beers, it is rarely considered a starter culture in fermented beverages.
Anders Bagger Sørensen +3 more
doaj +1 more source
Brewing Efficacy of Non-Conventional Saccharomyces Non-cerevisiae Yeasts [PDF]
Beverages, 2021 Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in knowledge regarding other non-cerevisiae Saccharomyces species in the fermentation of beer, in ...
James Bruner, Andrew Marcus, Glen Fox
openaire +2 more sources
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources