Results 31 to 40 of about 7,255,024 (307)
Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages
, 2022 Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of ...
Daniel, Ellis +3 more
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Screening of Non- Saccharomyces cerevisiae Strains for Tolerance to Formic Acid in Bioethanol Fermentation [PDF]
, 2015 Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated the
Phister, Trevor G. +31 more
core +1 more source
Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine
Brazilian Archives of Biology and Technology, 2007 The goal of this work was to select strains of fermentation yeasts and test them in a small-scale production of " umbu" fruit wine. The fruits were collected in N. Sra da Glória city in Sergipe, Brazil.
Dângelly Lins Figuerôa Martins de Melo +5 more
doaj +1 more source
Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar [PDF]
Frontiers in Microbiology, 2016 Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations ...
Grangeteau, Cédric +5 more
openaire +4 more sources
Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine [PDF]
Applied and Environmental Microbiology, 2014 ABSTRACT Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine.
Contreras, A. +5 more
openaire +4 more sources
Production and characterisation of non-alcoholic beer using special yeast
Kvasný průmysl, 2020 Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and ...
Peter Vaštík +5 more
doaj +1 more source
Foods, 2022 The use of non-Saccharomyces yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products.
Vanesa Postigo +3 more
doaj +1 more source
The Life of Non-Saccharomyces Yeasts in Wine
, 2023 Wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide.
Sergi Maicas, José Juan Mateo
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Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine
Czech Journal of Food Sciences, 2017 The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can ...
Franc Čuš +2 more
doaj +1 more source
Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity
Frontiers in Microbiology, 2021 Non-Saccharomyces yeast with β-glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non-Saccharomyces yeast strains Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24, P.
Tao Qin +4 more
doaj +1 more source