Results 121 to 130 of about 30,504 (159)

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity

Food Microbiology, 2016
Tremendous microbial diversity exists in vineyards, and the potential to harness this diversity for novel mixed or pure starter cultures for wine fermentation has received significant attention in recent years. However, most studies are limited to a small subset of strains and species.
Debra, Rossouw, Florian F, Bauer
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Influence of non-Saccharomyces yeasts on white dry wines [PDF]

, 2014
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects.
Poulard, Alain, Pascari, Xenia, Gaina, Boris   +2 more
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Studies on acetate ester production by non-Saccharomyces wine yeasts

International Journal of Food Microbiology, 2001
A double coupling bioreactor system was used to fast screen yeast strains for the production of acetate esters. Eleven yeast strains were used belonging to the genera Candida, Hanseniaspora, Metschnikowia, Pichia, Schizosaccharomyces and Zygosacharomyces, mainly isolated from grapes and wine, and two wine Saccharomyces cerevisiae strains.
V, Rojas, J V, Gil, F, Piñaga, P, Manzanares   +3 more
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Selection of Distiller's Yeasts with Particular Respect to non-Saccharomyces Strains

Acta Biotechnologica, 1987
AbstractThe investigations demonstrate that in addition to Saccharomyces also strains Candida and Hansenula can be used for ethanol production. Their efficiences are at the standard level and the first phase of fermentation is considerably accelerated with results in suppression of bacterial contamination in cold mashing.
K. Laube, J. Wesenberg, P. Lietz
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Utilization and transport of l-arabinose by non-Saccharomyces yeasts

Cellulose, 2009
l-Arabinose is one of the sugars found in hemicellulose, a major component of plant cell walls. The ability to convert l-arabinose to ethanol would improve the economics of biomass to ethanol fermentations. One of the limitations for l-arabinose fermentation in the current engineered Saccharomyces cerevisiae strains is poor transport of the sugar.
Eric P. Knoshaug, Mary Ann Franden, Boris U. Stambuk, Min Zhang, Arjun Singh   +4 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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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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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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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
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Transformation and Cloning Systems in Non-Saccharomyces Yeasts

2020
R D, Klein, P G, Zaworski
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