Results 1 to 10 of about 496,628 (371)

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Frontiers in Microbiology, 2016
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition and aroma profile of the wine.
Aniello Castiglione, Paloma Manzanares
exaly   +3 more sources

Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in S. cerevisiae, S. uvarum and S. kudriavzevii Species [PDF]

Microbial Biotechnology
The species Saccharomyces uvarum and Saccharomyces kudriavzevii have gained popularity in recent decades due to their interesting oenological properties.
Romain Minebois, David Henriques, Eva Balsa‐Canto, Amparo Querol, Carole Camarasa   +4 more
doaj   +2 more sources

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Frontiers in Microbiology, 2017
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation.
P Calfayan, Youzhong Liu, Beatriz Quintanilla-casas   +2 more
exaly   +3 more sources

Yeasts and wine acidity profile [PDF]

Journal of Central European Agriculture, 2020
Wine contains a large number of different chemical compounds, the interaction of which influences the formation of its quality defined by the intensity and quality of the color, its aromatic and taste properties.
Ana-Marija Jagatić Korenika, Luka Marinov, Dominik Anđelini, Ana Jeromel   +3 more
doaj   +1 more source

OENOLOGICAL CHARACTERIZATION OF SOME YEAST STRAINS ISOLATED FROM THE IAȘI VINEYARD ROMANIA [PDF]

Romanian Journal of Horticulture, 2020
This study investigated the oenological potential of indigenous Saccharomyces and non-Saccharomyces yeasts isolated from different stages of the natural must fermentation process. Screening of extracellular enzymatic activities was performed on agarized
A. Nechita, V.R. Filimon, R.Pașa, D. Damian, G.Zaldea, R.Filimon, M. Zaiț   +6 more
doaj   +1 more source

Identification and characterization of some yeast strains from the Stefanesti – Arges Vineyard [PDF]

Romanian Journal of Horticulture, 2022
The purpose of the present work was to identify and characterize several yeast strains useful in fermentation process and present in the Stefanesti-Arges vineyards.
A.E. Manolescu, O.A Boiu-Sicuia, D.I. Sumedrea, C.F. Popescu   +3 more
doaj   +1 more source

SELECTION OF AUTOCHTHONOUS SACCHAROMYCES AND NON-SACCHAROMYCES YEASTS STRAINS ACCORDING TO THEIR EXTRACELLULAR ENZIMATIC ACTIVITY [PDF]

Romanian Journal of Horticulture, 2020
The aim of the present study was to investigate the production of extracellular enzymes in a number of twenty six autochtonous Saccharomyces and nonSaccharomyces strains selected in Dealu Mare region for wine production.
E. Brȋnduşe, M. Ion, C.L. Nedelcu, L. Fȋciu, A. Pantazi   +4 more
doaj   +1 more source

Cryopreservation: The secret of modern preservation of brewer’s yeasts – minireview

Kvasný průmysl, 2021
The aim of the long-term preservation of cells, tissues and organs is to maintain their cellular structures and biological functions for as long as possible.
Katarína Hanzalíková, Petra Kubizniakova, Lucie Kyselová, Dagmar Matoulková   +3 more
doaj   +1 more source

Efecto de la aplicación foliar de extractos de estevia y de microorganismos sobre el rendimiento de sandía var. Crimson Sweet

Revista Investigaciones y Estudios de la UNA, 2023
Se realizó el experimento en Itacurubí de la Cordillera, Paraguay, desde julio de 2021a enero de 2022, donde se evaluó el efecto de la aplicación foliar de un extracto de estevia (Stevia rebaudiana Bertoni) y de un bioestimulante comercial formulado
Andrés José Armadans Rojas, Guillermo Enciso-Maldonado, Miguel Rojas-Barrios, Monserrat Pedrozo   +3 more
doaj   +1 more source

The effect of probiotic nutrition of Saccharomyces boulardii and Saccharomyces cerevisiae on yield, antioxidant activity and expression of interleukin-6 gene in Holstein calves

Journal of the Indonesian Tropical Animal Agriculture, 2020
An experiment was performed to investigate the probiotic effect of Saccharomyces boulardii and Saccharomyces cerevisiae on yield, antioxidant activity, and expression of interleukin-6 gene in Holstein calves.
S. Sabooni, M. Chamani, A. A. Sadeghi, M. Amin-Afshar, N. E. J. Kashan   +4 more
doaj   +1 more source