Results 41 to 50 of about 63,644 (328)
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
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 +4 more
doaj +1 more source
Protective Yeasts Control V. anguillarum Pathogenicity and Modulate the Innate Immune Response of Challenged Zebrafish (Danio rerio) Larvae [PDF]
, 2016 Indexación: Web of ScienceWe investigated mechanisms involved in the protection of zebrafish (Danio rerio) larvae by two probiotic candidate yeasts, Debaryornyces hansenii 97 (Dh97) and Yarrowia Iypolitica 242 (YI242), against a Vibrio anguillarum ...
Caruffo, Mario +8 more
core +2 more sources
Fermentation, 2021 About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others
Ricardo Vejarano, Angie Gil-Calderón
doaj +1 more source
125th anniversary review: fuel alcohol: current production and future challenges [PDF]
, 2011 Global research and industrial development of liquid transportation biofuels are moving at a rapid pace. This is mainly due to the significant roles played by biofuels in decarbonising our future energy needs, since they act to mitigate the deleterious ...
Walker, Graeme M.
core +3 more sources
On the Way to the Technological Development of Newly Selected Non-Saccharomyces Yeasts Selected as Innovative Biocontrol Agents in Table Grapes. [PDF]
MicroorganismsSalerno A +9 more
europepmc +3 more sources
Influence of sodium chloride on wine yeast fermentation performance [PDF]
, 2010 This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae.
Gioulioti, Anna +5 more
core +3 more sources
Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources [PDF]
, 2013 peer-reviewedKefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts ...
Cotter, Paul D. +4 more
core +8 more sources
, 2018 Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla,
Lachance, Marc-Andre, Walker, Graeme M.
core +2 more sources
Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]
, 2008 Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria +3 more
core +1 more source