Results 11 to 20 of about 522,658 (298)
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +5 more sources
On Saccharomyces cerevisiæ [PDF]
Annals and Magazine of Natural History, 1876 (1876). On Saccharomyces cerevisiae. Annals and Magazine of Natural History: Vol. 18, No. 104, pp. 187-189.
Manuel M. Rodriguez +1 more
openalex +4 more sources
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.
Antoine Gobert +7 more
doaj +2 more sources
Three new species in the Saccharomyces sensu stricto complex: Saccharomyces cariocanus, Saccharomyces kudriavzevii and Saccharomyces mikatae. [PDF]
International Journal of Systematic and Evolutionary Microbiology, 2000 On the basis of genetic analysis, molecular karyotyping and sequence analyses of the 18S rRNA and internal transcribed spacer (ITS) region, three new Saccharomyces species are described, Saccharomyces cariocanus (with type strain NCYC 2890T), Saccharomyces kudriavzevii (with type strain NCYC 2889T) and Saccharomyces mikatae (with type strain NCYC 2888T)
Naumov, G.I. (author) +4 more
openaire +4 more sources
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
Molecules, 2021 Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties ...
M. Tufariello +6 more
semanticscholar +1 more source
Regulation of Ergosterol Biosynthesis in Saccharomyces cerevisiae
Genes, 2020 Ergosterol is an essential component of fungal cell membranes that determines the fluidity, permeability and activity of membrane-associated proteins.
Tania Jordá, S. Puig
semanticscholar +1 more source
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
R. Vejarano, Angie Gil-Calderón
semanticscholar +1 more source
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
Epigenetics in Saccharomyces cerevisiae [PDF]
Cold Spring Harbor Perspectives in Biology, 2013 Saccharomyces cerevisiae provides a well-studied model system for heritable silent chromatin, in which a nonhistone protein complex--the SIR complex--represses genes by spreading in a sequence-independent manner, much like heterochromatin in higher eukaryotes.
Grunstein Michael, Gasser Susan M
openaire +3 more sources
Saccharomyces cerevisiae and its industrial applications
AIMS Microbiology, 2020 Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that ...
M. Parapouli +3 more
semanticscholar +1 more source