Results 11 to 20 of about 606,084 (342)
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.
Beatriz ePadilla +3 more
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The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
Microorganisms, 2023 Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by ...
S. Maicas, J. J. Mateo
semanticscholar +1 more source
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
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Quantifying the efficiency and biases of forest Saccharomyces sampling strategies [PDF]
, 2019 Saccharomyces yeasts are emerging as model organisms for ecology and evolution, and researchers need environmental Saccharomyces isolates to test ecological and evolutionary hypotheses.
Beijernick M. W. +6 more
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Identification of furfural resistant strains of Saccharomyces cerevisiae and Saccharomyces paradoxus from a collection of environmental and industrial isolates [PDF]
, 2015 Background Fermentation of bioethanol using lignocellulosic biomass as a raw material provides a sustainable alternative to current biofuel production methods by utilising waste food streams as raw material.
CE Wyman +25 more
core +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
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
Multiple Changes Underlie Allelic Divergence of CUP2 Between Saccharomyces Species
G3: Genes, Genomes, Genetics, 2019 Under the model of micromutationism, phenotypic divergence between species is caused by accumulation of many small-effect changes. While mapping the causal changes to single nucleotide resolution could be difficult for diverged species, genetic ...
Xueying C. Li, Justin C. Fay
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Membranes, 2022 Separation of cells from produced biomolecules is a challenging task in many biotechnological downstream operations due to deposit formation of the retained cells, affecting permeation of the target product.
Maria E. Weinberger, Ulrich Kulozik
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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
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