Results 221 to 230 of about 121,600 (261)

Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

Food Research International, 2016
With the advances in the production of beer worldwide, more challenges arise each year in the search for new approaches to the development of distinctive beverages. Attempts to obtain products with more complex sensory characteristics have led experts and brewers to prospect for non-conventional yeasts, i.e., non-Saccharomyces yeasts that may provide a
Rafael Felipe Basso, André Ricardo Alcarde, Cauré Barbosa Portugal   +2 more
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Application of Non-Saccharomyces Yeasts in Wine Production

2019
In the past, Saccharomyces spp. yeasts were almost the only option for use in modern winemaking due to their unparalleled ability to metabolize all grape juice sugar into ethanol. For that reason, until some years ago, all commercial dry yeasts were Saccharomyces spp.
Santiago Benito, Javier Ruiz, Ignacio Belda, Florian Kiene, Beata Beisert, Eva Navascués, Domingo Marquina, Fernando Calderón, Antonio Santos, Doris Rauhut   +9 more
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Antioxidant inactivated yeast: High potential of non-Saccharomyces specific metabolome

Talanta
Understanding the contribution of new natural sources of antioxidant compounds to the stability of wines is of great interest in a context of reduction of sulfites. Here, we investigated the antioxidant potential of selected inactivated non-Saccharomyces yeast (INSY) along with related chemical fingerprints, using combined untargeted UHPLC-Q-ToF MS and
Bahut, Florian, Sieczkowski, Nathalie, Schneider, Rémi, Gougeon, Régis, Nikolantonaki, Maria   +4 more
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Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry

Food Microbiology, 2020
The fermentation characteristics of non-Saccharomyces yeasts (Pichia kluyveri FrootZen, Torulaspora delbrueckii Prelude, Williopsis saturnus var. mrakii NCYC2251 and Torulaspora delbrueckii Biodiva) were evaluated in green tea slurry fermentation. Each yeast showed different fermentation performances: strains Prelude and Biodiva utilized sucrose faster
Rui, Wang, Jingcan, Sun, Benjamin, Lassabliere, Bin, Yu, Shao Quan, Liu   +4 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

Two-Micron DNA-Like Plasmids from Non-Saccharomyces Yeasts

1986
A 2-micron DNA-like yeast plasmid (3) is widely distributed among the laboratory strains of Saccharomyces cerevisiae. The plasmid replicates in the nucleus by the same replication machinery as that used by chromosomes. Although 2-micron DNA does not have any easily scorable marker, the recent development of gene manipulation makes this plasmid very ...
A. Toh-e, I. Utatsu, A. Utsunomiya, S. Sakamoto, T. Imura   +4 more
openaire   +1 more source

Transformation and Cloning Systems in Non-Saccharomyces Yeasts

2020
R D, Klein, P G, Zaworski
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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
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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
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Screening of enzymatic activities in non-Saccharomyces cider yeasts

2020
The activities of polygalacturonase, pectin lyase, b-glucosidase, b-xylosidase and protease were determined using solid media in 420 wild non-Saccharomyces cider strains identified by internal transcribed spacer-restriction fragment length polymorphism. The identified species corresponded to Hanseniaspora valbyensis, Hanseniaspora uvarum, Hanseniaspora
Pando Bedriñana, Rosa, Lastra Queipo, Ana, Suárez Valles, Belén   +2 more
openaire   +1 more source