Results 1 to 10 of about 121,483 (146)

Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity [PDF]

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   +2 more sources

Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d’Ivoire) and their ability to carry out alcoholic fermentation [PDF]

BMC Microbiology, 2022
Studies on yeasts involved in traditional sorghum beer fermentation in several African countries revealed the presence of two groups: Saccharomyces and non-Saccharomyces.
Wahauwouélé Hermann Coulibaly, Zamble Bi Irié Abel Boli, Koffi Maïzan Jean-Paul Bouatenin, Ange-Michèle Akissi M’bra, Sonagnon H. S. Kouhounde, Koffi Marcellin Djè   +5 more
doaj   +2 more sources

Characterization of Physicochemical, Phenolic, and Volatile Profiles of Peach Wine Fermented by Different Saccharomyces and Non-Saccharomyces Yeast Strains [PDF]

Foods
Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve Saccharomyces and non-Saccharomyces yeasts were evaluated for their performance in fermenting peach wines.
Xiaoqing Zhang, Zhenzhen Lv, Wenbo Yang, Hui Liu, Qiang Zhang, Jiechao Liu, Zhonggao Jiao   +6 more
doaj   +2 more sources

Application of Non-Saccharomyces Yeast for the Production of Low-Alcohol Beer [PDF]

Foods
In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces yeast
Krystian Klimczak, Monika Cioch-Skoneczny, Aneta Ciosek, Aleksander Poreda   +3 more
doaj   +2 more sources

PCR-RFLP ITS-based analysis of wine yeast autochthonous strains isolated from different grape cultivars in Taman subregion [PDF]

E3S Web of Conferences, 2021
The studies present the results of morphological, cultural and genetic analysis of the ITS1-ITS4 region of the autochthonous yeast strains genome by using the HaeIII restriction enzyme.
Lobodina Elena, Suprun Ivan, Ageeva Natalya, Al-Nakib Ekaterina   +3 more
doaj   +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

Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

Foods, 2021
Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and ...
Xiaolin Zhu, María-Jesús Torija, Albert Mas, Gemma Beltran, Yurena Navarro   +4 more
doaj   +1 more source

Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China

Frontiers in Microbiology, 2023
The organoleptic profile and quality of wine are affected by the presence of different non-Saccharomyces species and strains. Therefore, the identification and characterization of non-Saccharomyces yeasts are the first step to understand their function ...
Ruirui Li, Danping Feng, Hui Wang, Zhong Zhang, Na Li, Yue Sun, Yue Sun   +6 more
doaj   +1 more source

Enzyme Contribution of Non-Saccharomyces Yeasts to Wine Production [PDF]

Universal Journal of Microbiology Research, 2015
The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts which include members of the genera Rhodotorula, Pichia ...
Maicas i Prieto, Sergi, Mateo Tolosa, José Juan   +1 more
openaire   +2 more sources

Effect of wine yeast monoculture practice on the biodiversity of non-Saccharomyces yeasts [PDF]

Journal of Applied Microbiology, 2004
The objective of this work was to study the effect of the use of Saccharomyces cerevisiae monocultures over the biodiversity of non-Saccharomyces yeasts in wine-producing areas in Chile.Microvinifications were carried out with grape musts of two areas. In one of them, the fermentation is carried out mainly in a spontaneous manner, whereas in the other ...
M A, Ganga, C, Martínez
openaire   +2 more sources