Results 21 to 30 of about 10,520,469 (283)

Dominance of non-<i>Saccharomyces</i> yeasts in artisanal mezcal fermentations. [PDF]

Microbiology (Reading)
Mezcal is a spirit obtained from the fermentation and distillation of juices obtained from different agave species. It is one of the distilled beverages with great sociocultural value in different regions of Mexico, and in recent years, it has also gained great economic importance. It is known to present differences in its flavour,
Quezada R, Kirchmayr M, Arellano-Plaza M, Morales JA, Morrissey JP, Gschaedler A.   +5 more
europepmc   +3 more sources

Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures [PDF]

, 2021
Non-Saccharomyces yeasts are known for their low fermentation rate in comparison to Saccharomyces cerevisiae.  In this study, non-Saccharomyces yeasts were inoculated into Chenin blanc grape must and fermented under aerobic and anaerobic conditions.&
Hoff, J.W., Beukes, L., Jolly, N.P., Erten, H., Mehlomakulu, N.N., L. Beukes, N.N. Mehlomakulu, H. erten, N.P. Jolly, J.W. Hoff   +9 more
core   +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

Unusual Non-Saccharomyces Yeasts Isolated from Unripened Grapes without Antifungal Treatments

Fermentation, 2020
There a lot of studies including the use of non-Saccharomyces yeasts in the process of wine fermentation. The attention is focused on the first steps of fermentation.
José Juan Mateo, Patricia Garcerà, Sergi Maicas   +2 more
doaj   +1 more source

Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation, 2021
In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the ...
Grazia Alberico, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano, Patrizia Romano   +8 more
doaj   +1 more source

Screening of Non- Saccharomyces cerevisiae Strains for Tolerance to Formic Acid in Bioethanol Fermentation [PDF]

, 2015
Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated the
Phister, Trevor G., Oshoma, Cyprian E., Chris Powell, Du Chenyu, Louis, Edward, Chenyu Du, Oshoma Cyprian E., C. Powell (7643243), Cyprian E Oshoma, Greetham, Darren, C. Du (7643246), Darren Greetham, Trevor G Phister, Phister, Trevor, Edward John Louis (7604981), Phister Trevor G., Powell, Chris, Oshoma, Cyprian, Katherine A Smart, K. A. Smart (7630229), Louis, Edward J., T. G. Phister (7630223), Smart, Katherine A., Powell Chris, D. Greetham (7630211), Du, Chenyu, Smart, Katherine, Edward J Louis, Greetham Darren, Smart Katherine A., C. E. Oshoma (7643240), Louis Edward J.   +31 more
core   +2 more sources

Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds

Fermentation, 2020
Traditionally, non-Saccharomyces yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine.
Ricardo Vejarano
doaj   +1 more source

A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives

Foods, 2022
Samples of brines from Peranzana Alta Daunia olives at the end of fermentation were analyzed; samples were taken in two different years from eight different locations (Torremaggiore, San Severo, San Paolo di Civitate, Lucera, Chieuti, Serracapriola ...
Barbara Speranza, Milena Sinigaglia, Maria Rosaria Corbo, Nazzario D’Errico, Antonio Bevilacqua   +4 more
doaj   +1 more source

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]

, 2011
Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D., Nout, M.J.R., Boekel, M.A.J.S., van, Vieira-Dalode, G., Kayode, A.P.P., Linnemann, A.R., Kotchoni, S.O.   +6 more
core   +1 more source

Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids [PDF]

, 2011
Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market.
GAMERO LLUNA, AMPARO, Gamero, Amparo
core   +1 more source