Results 61 to 70 of about 30,504 (159)

Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts: a review

Food Science and Human Wellness
Nitrogen, one of the most crucial nutrients present in grapes and musts, plays a key role in yeast activities during alcoholic fermentation. Such influences are imposed on yeast growth and fermentation performances including the formation of secondary ...
Jinchen Li, Mengmeng Yuan, Nan Meng, Hehe Li, Jinyuan Sun, Baoguo Sun   +5 more
doaj   +1 more source

Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts. [PDF]

J Food Sci, 2023
Paup VD, Aplin JJ, Potter RI, Edwards CG, Lee J, Ross CF.   +5 more
europepmc   +1 more source

Auxotrophy-Independent Plasmid Shuttle Vectors for Applications in Diverse Yeasts

Applied Microbiology
Plasmid shuttle vectors are a common tool used to study yeast physiology. The majority of yeast plasmids have been optimized for Saccharomyces cerevisiae lab strain compatibility, relying on auxotrophic complementation as their selective property.
Jeremy R. Smith, Christine D. Sislak, Pedro Fernandez Mendoza, Laurin Carmichael, Alisha G. Lewis, Anqi Chen, Glycine Z. Jiang, Patrick A. Gibney   +7 more
doaj   +1 more source

Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents. [PDF]

Foods, 2023
López-Enríquez L, Vila-Crespo J, Rodríguez-Nogales JM, Fernández-Fernández E, Ruipérez V.   +4 more
europepmc   +1 more source

The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine. [PDF]

Microorganisms, 2023
Maicas S, Mateo JJ.
europepmc   +1 more source

Characterization of Physicochemical, Phenolic, and Volatile Profiles of Peach Wine Fermented by Different Saccharomyces and Non-Saccharomyces Yeast Strains

Foods
Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve Saccharomyces and non-Saccharomyces yeasts were evaluated for their performance in fermenting peach wines.
Xiaoqing Zhang, Zhenzhen Lv, Wenbo Yang, Hui Liu, Qiang Zhang, Jiechao Liu, Zhonggao Jiao   +6 more
doaj   +1 more source

Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts

Fermentation
The pursuit of unique flavors in craft beer has led to the exploration of non-Saccharomyces (NS) yeasts. While Saccharomyces species dominate beer fermentation, NS yeasts offer flavor diversification.
María Victoria Mestre Furlani, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, Silvia Cristina Vergara, María José Leiva-Alaniz, Yolanda Paola Maturano, Fabio Vazquez, Eduardo Dellacassa   +7 more
doaj   +1 more source

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry. [PDF]

Microorganisms, 2023
Comitini F, Canonico L, Agarbati A, Ciani M.   +3 more
europepmc   +1 more source

A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production

Foods
The craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry.
Laura Canonico, Francesca Comitini, Alice Agarbati, Maurizio Ciani   +3 more
doaj   +1 more source

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. [PDF]

Antioxidants (Basel), 2023
Avîrvarei AC, Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE.   +10 more
europepmc   +1 more source