Results 291 to 300 of about 63,644 (328)

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.
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Making natural sparkling wines with non-Saccharomyces yeasts

European Food Research and Technology, 2017
The usage of alternative non-Saccharomyces yeasts might provide desirable characteristics to white and red sparkling wines. In this study, second fermentation in the bottle was carried out by Saccharomyces cerevisiae as control and two non-Saccharomyces species: Saccharomycodes ludwigii and Schizosaccharomyces pombe.
Nedret Neslihan Ivit, Iris Loira, Antonio Morata, Santiago Benito, Felipe Palomero, Jose Antonio Suárez-Lepe   +5 more
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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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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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Non-Saccharomyces Yeasts Lower Alcohol, Boost Wine Quality

Microbe Magazine, 2014
The alcohol content of wine is creeping upward from about 12% to beyond 15%, a trend that oenophiles see as compromising quality and that has public health officials worrying more than ever about alcoholism. However, microbiology might provide a means for better controlling the ethanol genie within the bottle, so to speak, by substituting high-yielding
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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
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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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