Results 31 to 40 of about 10,612,087 (294)

Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae [PDF]

, 2013
Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
Bellon, J., Dimitra L. Capone (403567), Dimitra L. Capone, Paul J. Chambers, Chambers Paul J., Capone, D., Dimitra L Capone, Schmid, F., Jennifer R. Bellon (403565), Barbara L. Dunn (403568), Paul J. Chambers (175234), Dunn Barbara L., Jennifer R Bellon, Frank Schmid, Capone Dimitra L., Barbara L. Dunn, Dunn, B., Barbara L Dunn, Jennifer R. Bellon, Frank Schmid (403566), Schmid Frank, Paul J Chambers, Bellon Jennifer R., Chambers, P.   +23 more
core   +2 more sources

Assimilation des stérols des stérols du milieu par les espèces de levures Saccharomyces et non-Saccharomyces

, 2021
International audienceSterols are essential components of the yeast membrane and their synthesis requires oxygen. Yet, Saccharomyces cerevisiae has developed the ability to take up sterols from the medium under anaerobiosis.
Tesnière, Catherine, Pradal, Martine, Legras, Jean-Luc   +2 more
core   +1 more source

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, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, Ivan Špánik   +5 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
openaire   +1 more source

Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures [PDF]

, 2021
Non-Saccharomyces yeasts are known for their low fermentation rate in comparison to Saccharomyces cerevisiae.  In this study, non-Saccharomyces yeasts were inoculated into Chenin blanc grape must and fermented under aerobic and anaerobic conditions.&
Hoff, J.W., Beukes, L., Jolly, N.P., Erten, H., Mehlomakulu, N.N., L. Beukes, N.N. Mehlomakulu, H. erten, N.P. Jolly, J.W. Hoff   +9 more
core   +1 more source

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, Polona Zabukovec, Hans-Josef Schroers   +2 more
doaj   +1 more source

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

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, Paula Sanz, Margarita García, Teresa Arroyo   +3 more
doaj   +1 more source

Past and future of non-Saccharomyces yeasts: from spoilage microorganisms to biotechnological tools for improving wine aroma complexity

Frontiers in Microbiology, 2016
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition and aroma profile of the wine.
Beatriz ePadilla, José Vicente Gil, José Vicente Gil, Paloma eManzanares   +3 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, Jing Liao, Yingyuan Zheng, Wenxia Zhang, Xiuyan Zhang   +4 more
doaj   +1 more source

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Frontiers in Microbiology, 2017
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation.
Antoine Gobert, Raphaëlle Tourdot-Maréchal, Christophe Morge, Céline Sparrow, Youzhong Liu, Beatriz Quintanilla-Casas, Stefania Vichi, Hervé Alexandre   +7 more
doaj   +1 more source