Results 251 to 260 of about 10,135,576 (299)

Molecular characterization and spoilage potential of yeasts isolated from traditional Egyptian Karish cheese. [PDF]

Bioresour Bioprocess
Abdel-Fadeel RH, Abdella SA, Abdelghany TM.   +2 more
europepmc   +1 more source

Advances in glycerol metabolism comprehension in yeasts: from regulation to metabolic engineering strategies. [PDF]

World J Microbiol Biotechnol
Fonseca JSC, da Silveira WB.
europepmc   +1 more source

Multi-omic characterization of microbial dynamics during spontaneous fermentation of sweet wine Picolit variety. [PDF]

Front Microbiol
Dell'Alma M, Cesana M, Kenny P, Peron G, Cafarella C, Rigano F, Mondello L, Mangieri N, Pizzi S, Russo P, Mora D, Gargari G.   +11 more
europepmc   +1 more source

Impact of non-Saccharomyces yeasts on volatile thiols formation

, 2007
Zott, Katharina, Tominaga, Takatoshi, Thibon, Cécile, Dubourdieu, Denis, Masneuf-Pomarede, Isabelle, Lonvaud-Funel, Aline   +5 more
openaire   +2 more sources

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
openaire   +2 more sources

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
core   +5 more sources

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Biotechnology of non-Saccharomyces yeasts—the basidiomycetes

Applied Microbiology and Biotechnology, 2013
Yeasts are the major producer of biotechnology products worldwide, exceeding production in capacity and economic revenues of other groups of industrial microorganisms. Yeasts have wide-ranging fundamental and industrial importance in scientific, food, medical, and agricultural disciplines (Fig. 1).
openaire   +2 more sources

Biotechnology of non-Saccharomyces yeasts—the ascomycetes

Applied Microbiology and Biotechnology, 2012
Saccharomyces cerevisiae and several other yeast species are among the most important groups of biotechnological organisms. S. cerevisiae and closely related ascomycetous yeasts are the major producer of biotechnology products worldwide, exceeding other groups of industrial microorganisms in productivity and economic revenues.
openaire   +2 more sources

Non-Saccharomyces yeasts in fermented beverages

Biotechnologies and Sustainable Development
Fermented beverages are drinks obtained through microbial fermentation and include both nonalcoholic products and widely consumed alcoholic beverages such as cider, beer, and wine. Their production is traditionally based on Saccharomyces cerevisiae strains, valued for their strong fermentative capacity and technological traits that ensure stable ...
Roman Golubi, Boris Morari, Silvia Nemteanu, Maria-Marcela Barbaros, Elena Albul   +4 more
openaire   +1 more source

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Applied Microbiology and Biotechnology, 2016
The conversion of fermentable sugars into alcohol during fermentation is the key process in the production of all alcoholic beverages. However, microbial activity during fermentation is considerably more complex than merely producing ethanol, usually involving the action of a great diversity of yeasts and bacteria and the production of metabolites that
openaire   +2 more sources