Results 261 to 270 of about 10,612,087 (294)

Secondary products formation as a tool for discriminating non-Saccharomyces wine strains. Strain diversity in non-Saccharomyces wine yeasts.

Antonie van Leeuwenhoek, 1997
A total of 78 strains of non-Saccharomyces yeasts were isolated: 30 strains of Kloeckera apiculata, 20 of Candida stellata, 8 of Candida valida and 20 of Zygosaccharomyces fermentati. The diversity of yeast species and strains was monitored by determining the formation of secondary products of fermentation, such as acetaldehyde, ethyl acetate and ...
P, Romano, G, Suzzi, P, Domizio, F, Fatichenti   +3 more
openaire   +1 more source

Non-Saccharomyces (and Bacteria) Yeasts That Produce Ethanol

2017
In excess of a thousand unique yeast species have been identified, and many of them have been characterized (to a lesser or greater extent). Ninety percent (and more) of the fermentation ethanol produced globally employs species of the genus Saccharomyces (predominantly S. cerevisiae and S. pastorianus). However, there are a number of non-Saccharomyces
openaire   +1 more source

Selenized non-Saccharomyces yeasts and their potential use in fish feed

Fish Physiology and Biochemistry
Selenium (Se) is a vital trace element, essential for growth and other biological functions in fish. Its significance lies in its role as a fundamental component of selenoproteins, which are crucial for optimal functioning of the organism. The inclusion of Se in the diets of farmed animals, including fish, has proved invaluable in mitigating the ...
Paola, Díaz-Navarrete, Patricio, Dantagnan, Daniela, Henriquez, Robinson, Soto, David, Correa-Galeote, Alberto, Sáez-Arteaga   +5 more
openaire   +2 more sources

The role of non-Saccharomyces yeasts in industrial winemaking.

International microbiology : the official journal of the Spanish Society for Microbiology, 2000
The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play a central role. Traditionally, identification and characterization of yeast species have been based on morphological and physiological characteristics. However, the application of molecular biology techniques represents an alternative to the traditional
B, Esteve-Zarzoso, P, Manzanares, D, Ramón, A, Querol   +3 more
openaire   +1 more source

Transformation and Cloning Systems in Non-Saccharomyces Yeasts

2020
R D, Klein, P G, Zaworski
openaire   +2 more sources

Use of Non-Saccharomyces Yeasts in Red Winemaking

2019
Maurizio Ciani, Francesca Comitini
openaire   +1 more source

Flocculation in Saccharomyces and non-Saccharomyces wine yeasts

Journal of Biotechnology, 2010
TOFALO, ROSANNA, TELERA G. C, SCHIRONE, MARIA, CORSETTI, Aldo, SUZZI, Giovanna   +4 more
openaire   +2 more sources

Non-Saccharomyces Yeasts in the Winemaking Process

2011
Paloma Manzanares, Salvador Vallés, Fernando Viana   +2 more
openaire   +1 more source

Alcohol level reduction in wine with non-Saccharomyces species

2019
Trabajo presentado en YeSVitE Final Conference (Yeasts for the Sustainability in Viticulture and Oenology), celebrado en Milán (Italia), el 4 de diciembre de ...
Morales, Pilar, Tronchoni, Jordi, Curiel, José Antonio, Rodrigues, Alda Joao, González García, Ramón   +4 more
openaire   +1 more source

SGD: Saccharomyces Genome Database.

Nucleic Acids Research, 1998
Joe Michael Cherry, Erich T Hester, Selina S Dwight   +2 more
exaly