Results 311 to 320 of about 10,137,692 (321)

Studies on the non-specific esterases of Saccharomyces cerevisiae : a thesis in partial fulfillment [sic.] of the requirements for the degree of Master of Science in Microbiology at Massey University

, 1984
Bruce Dick
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Synthetic Biology and Metabolic Engineering of Microalgae for Sustainable Lipid and Terpenoid Production: An Updated Perspective

Plant Biotechnology Journal, EarlyView.
ABSTRACT Microalgae are increasingly recognised as powerful platforms for the sustainable production of lipids and terpenoids, with expanding applications in the food, fuel and biomanufacturing industries. In this updated review, we consolidate and critically assess the most recent advances in synthetic biology and metabolic engineering of key ...
Ty Shitanaka, Yu Wang, Sally Do, Julia Yuson, Samir Kumar Khanal, Krzysztof Zienkiewicz, Zhi‐Yan Du   +6 more
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Mechanistic Insights Into Functional Innovations of Dammarenediol‐II Synthase in Panax ginseng

Plant Biotechnology Journal, EarlyView.
Lei Feng, Yan Zhao, Dongju Fu, Xia Li, Bing Hao, Yucheng Zhao, Xiangyu Liu, Guisheng Xiang, Zihan Yang, Fengling Tan, Meiyu Duan, Hanyu Fu, Bolin Wu, Simei He, Yina Wang, Geng Chen, Shuangyan Zhang, Chuyi Wang, Wanling Song, Yuanhong Fan, Guanghui Zhang, Shengchao Yang   +21 more
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Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts.

Food Chemistry, 2023
The development of blueberry wine provides an alternative method for maintaining the nutritional value and extending the shelf life of blueberries. However, anthocyanin loss and off-flavor compound generation during fermentation impair blueberry wine ...
Jianli Zhou, Chuqi Tang, Shuliang Zou, Liangbo Lei, Yuangen Wu, Wenhua Yang, J. D. Harindintwali, Jiang Zhang, Wenwen Zeng, Dan Deng, Manman Zhao, Xiaobin Yu, Xiaobo Liu, Shuyi Qiu, Nils Arneborg   +14 more
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Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking.

Journal of Agricultural and Food Chemistry, 2022
Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed.
Shuxun Liu, O. Laaksonen, Ping Li, Q. Gu, Baoru Yang   +4 more
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Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries

Critical reviews in food science and nutrition, 2022
Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality.
A. Morata, T. Arroyo, M. Bañuelos, P. Blanco, A. Briones, J. Cantoral, D. Castrillo, G. Cordero-Bueso, J. D. Del Fresno, C. Escott, R. Escribano-Viana, M. Fernández-González, S. Ferrer, M. García, C. González, A. Gutierrez, I. Loira, M. Malfeito-Ferreira, A. Martínez, I. Pardo, M. Ramirez, M. Ruiz-Muñoz, P. Santamaría, J. Suárez-Lepe, A. Vilela, V. Capozzi   +25 more
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Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector.

Recent Patents on Food, Nutrition & Agriculture, 2020
BACKGROUND Since over 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop and sell microbial-based biotechnological solutions for the wine sector ...
Ludovic Roudil, P. Russo, C. Berbegal, W. Albertin, G. Spano, V. Capozzi   +5 more
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Impact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines.

Journal of Agricultural and Food Chemistry, 2021
Controlled inoculations of non-Saccharomyces yeasts are becoming increasingly used to produce high-quality wines due to their enological potential. In this study, we evaluated the impact of sequential inoculation with the commercial non-Saccharomyces ...
J. Muñoz-Redondo, B. Puertas, E. Cantos-Villar, M. J. Jiménez-Hierro, M. Carbú, C. Garrido, M. J. Ruiz-Moreno, J. Moreno-Rojas   +7 more
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Mechanisms and Effects of Non-Saccharomyces Yeast Fermentation on the Aromatic Profile of Wine

Journal of Food Composition and Analysis, 2023
Xin Wang, Guanghe Fan, Yuyan Peng, Nuo Xu, Yiding Xie, Hui Zhou, Heming Liang, J. Zhan, Weidong Huang, Yilin You   +9 more
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Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine

Food Bioscience, 2023
Xiaodi Wang, Jiawei Chen, Xiaoxin Ge, Xiaofa Fu, Chao Dang, Jie Wang, Yaqiong Liu   +6 more
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