Research progress on the effect of non-Saccharomyces yeasts on wine flavor [PDF]
Zhongguo niangzaoWith the development of the economy, consumers' requirements for the flavor and quality of wine continue to increase, and the flavor substances of wine have gradually become a research hotspot.
ZHANG Qingwen, DENG Jie, YANG Yikun, WEI Chunhui, REN Zhiqiang, HUANG Zhiguo
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Impact of Sequential Fermentation with Different Non-Saccharomyces Yeasts and Saccharomyces cerevisiae on the Aroma of Yinhong Plum Wine [PDF]
Shipin Kexue, 2023 In order to enhance the flavor and mouthfeel of Yinhong plum wine, this study investigated the impact of mixed culture fermentation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the quality of Yinhong plum wine, aiming to ...
LI Tian, LEI Yu, LI Dong, LI Jingya, JIN Lei
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Screening of enzymatic activities within different enological non-Saccharomyces yeasts [PDF]
Journal of Food Science and Technology, 2017 Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Sporidiobolus salmonicolor, Torulaspora delbrueckii, Williopsis pratensis and Zygosaccharomyces bailii) were screened for 13 ...
Escribano, R. +7 more
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Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
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Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. [PDF]
PLoS ONE, 2016 Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S.
Elham Aslankoohi +6 more
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The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains [PDF]
, 2017 Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during ...
Beltran, Gemma +5 more
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Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
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Characterization of the killer toxin KTCf20 from wickerhamomyces anomalus, a potential biocontrol agent against wine spoilage yeasts [PDF]
, 2018 Wickerhamomyces anomalus Cf20 secretes the killer toxin KTCf20 that inhibits several wine spoilage yeasts of the species Pichia guilliermondii, P. membranifaciens, Brettanomyces bruxellensis and Dekkera anomala.
Fernandez de Ullivarri, Miguel +2 more
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Frontiers in Microbiology, 2016 The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non-Saccharomyces yeasts and S.
Jessica Lleixà +3 more
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Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production [PDF]
, 2006 Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found in natural environments in Sri
Chandrasena, G. +2 more
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