Results 251 to 260 of about 10,520,469 (283)

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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SO2 tolerance in non-Saccharomyces yeasts

2017
[ES] Tradicionalmente la tecnología enológica ha tratado de limitar el desarrollo de las levaduras no-Saccharomyces debido a la creencia de que ciertas especies pueden producir niveles altos de compuestos indeseables. Para conseguir este objetivo se han empleado dos estrategias: inoculación de los mostos con levaduras Saccharomyces cerevisiae ...
Gutiérrez, Ana Rosa, Santamaría, Pilar, González-Arenzana, L., Garijo, P., Berlanas, Carmen, López Alfaro, Isabel, López Martín, Rosa   +6 more
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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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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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Transformation and Cloning Systems in Non-Saccharomyces Yeasts

2020
R D, Klein, P G, Zaworski
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Use of Non-Saccharomyces Yeasts in Red Winemaking

2019
Maurizio Ciani, Francesca Comitini
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The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Foods, 2021
Bin Tian
exaly  

The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine

Microorganisms, 2023
José Juan Mateo, Sergi Maicas
exaly  

Non-Saccharomyces Yeasts in the Winemaking Process

2011
Paloma Manzanares, Salvador Vallés, Fernando Viana   +2 more
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