Results 271 to 280 of about 7,255,024 (307)

Selection of Distiller's Yeasts with Particular Respect to non-Saccharomyces Strains

Acta Biotechnologica, 1987
AbstractThe investigations demonstrate that in addition to Saccharomyces also strains Candida and Hansenula can be used for ethanol production. Their efficiences are at the standard level and the first phase of fermentation is considerably accelerated with results in suppression of bacterial contamination in cold mashing.
K. Laube, J. Wesenberg, P. Lietz
openaire   +1 more source

An optimized procedure for the enological selection of non-Saccharomyces starter cultures

Antonie van Leeuwenhoek, 2010
The apiculate yeasts are the species predominating the first stage of grape must alcoholic fermentation and are important for the production of desired volatile compounds. The aim of the present investigation was to establish a protocol for the enological selection of non-Saccharomyces strains directly isolated from a natural must fermentation during ...
De Benedictis M, Bleve G, Grieco F, Tristezza M, Tufariello M, Grieco F   +5 more
openaire   +3 more sources

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

Utilization and transport of l-arabinose by non-Saccharomyces yeasts

Cellulose, 2009
l-Arabinose is one of the sugars found in hemicellulose, a major component of plant cell walls. The ability to convert l-arabinose to ethanol would improve the economics of biomass to ethanol fermentations. One of the limitations for l-arabinose fermentation in the current engineered Saccharomyces cerevisiae strains is poor transport of the sugar.
Eric P. Knoshaug, Mary Ann Franden, Boris U. Stambuk, Min Zhang, Arjun Singh   +4 more
openaire   +1 more source

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

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

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

Transformation and Cloning Systems in Non-Saccharomyces Yeasts

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

Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Fermentation, 2021
Ricardo Vejarano
exaly  

Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts

Fermentation, 2021
Cristobal A Onetto, Anthony R Borneman, Simon A Schmidt   +2 more
exaly