Results 101 to 110 of about 7,255,024 (307)
Non-conventional yeast species for lowering ethanol content of wines
Frontiers in Microbiology, 2016 Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays.
Maurizio eCiani +8 more
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The Effect of Non-Saccharomyces Yeasts on Fermentation and Wine Quality
South African Journal of Enology and Viticulture, 2003 Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation. Non-Saccharomyces yeasts can therefore influence the course of fermentation and also the character of the resultant wine. Previously it was shown that four non-Saccharomyces species, i.e.
Jolly, N. P. +2 more
openaire +2 more sources
Klinikai Saccharomyces élesztőtörzsek fiziológiai jellemzése és összehasonlítása
, 2016 Munkánk során klinikumból izolált Saccharomyces cerevisiae törzsek különböző, virulenciával összefüggésbe hozható fiziológiás jellemzőit vizsgáltuk és hasonlítottuk össze biztonságosnak tekintett élelmiszeripari Saccharomyces, valamint virulensnek ...
Zsuga, Imre
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Caracterização de populações de leveduras associadas à produção de cachaça artesanal e estudos bioquímicos de metabolismo de sacarose por linhagens de Saccharomyces cerevisiae [PDF]
, 2005 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos AlimentosA sacarose é o principal açúcar utilizado em processos industriais fermentativos, sua adequada metabolização ...
Badotti, Fernanda
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The Role and Use of Non-Saccharomyces Yeasts in Wine Production
South African Journal of Enology & Viticulture, 2017 The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality.
Jolly, N. P. +2 more
openaire +3 more sources
Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces [PDF]
Authorship contribution statement: Carlos Escott: Writing – original draft, Validation, Methodology, Investigation, Data curation, Conceptualization. Cristian Vaquero: Writing – review & editing, Methodology.
Loira, Iris +11 more
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Animal Research and One Health, EarlyView.This study aimed to investigate the potential of a mannan‐rich fraction (MRF) as a dietary intervention to alleviate weaning stress in piglets. Our results revealed that MRF could alleviate weaning stress by modulating the gut microbiota and the TLR5/NF‐κB signaling pathway, offering a novel and sustainable alternative to antibiotic use in swine ...
Yutong Lu +8 more
wiley +1 more source
Research progress on the enhancement of aroma in fruit wine by non-Saccharomyces cerevisiae mixed fermentation [PDF]
Zhongguo niangzaoAroma is one of the important sensory qualities of fruit wine. Compared with single fermentation of Saccharomyces cerevisiae, non-Saccharomyces cerevisiae can produce more aroma components, which has a positive effect on improving the aroma quality of ...
SHI Jinqin, LIU Xinyu, HAI Chao, WANG Wenhua, WANG Hui, WANG Liling, LI Jie
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, 2023 Hybridization was performed by crossing the two parental strains of Saccharomyces cerevisiae and Saccharomyces kudriavzevii. Interspecific hybrids were produced, and 10 of which were used in this study.
Arafat, Maha Elsayed Moawad Elsayed
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Biotechnology and Bioengineering, EarlyView.ABSTRACT The agitation power input substantially impacts the oxygen transfer rate in aerobic fermentation processes. Furthermore, in a carbon‐limited process where the substrate feed rate is controlled by the concentration of dissolved oxygen, the power input will consequently govern the feed rate.
Mariana Albino +6 more
wiley +1 more source