Results 1 to 10 of about 223,536 (234)

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

Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS

Shipin gongye ke-ji, 2023
To investigate the aroma-enhancing effect of different non-Saccharomyces cerevisiae on mixed fermentation of navel orange wine, the volatile aroma components of mixed fermentation of navel orange wine with different yeasts were determined by gas phase ...
Xiang LÜ, Tiantian GAO, Wei LIU, Juhua ZHANG   +3 more
doaj   +1 more source

Studi Komparasi: Produksi Bioetanol Nira Batang Kelapa Sawit oleh Flokulan dan Non- Flokulan Saccharomyces cerevisiae

Agritech, 2021
Two types of yeast were used for bioethanol production from oil palm trunk sap, the flocculant Saccharomyces cerevisiae NCYC­1195 and non­flocculant Saccharomyces cerevisiae Kyokai 7 (NCYC-479).
Kafidul Ulum, Indria Purwantiningrum, Retno Dwi Yustina, Untung Murdiyatmo, Agustin Krisna Wardani   +4 more
doaj   +1 more source

Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts

Fermentation, 2021
The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S.
Cristobal A. Onetto, Anthony R. Borneman, Simon A. Schmidt   +2 more
doaj   +1 more source

SELECTION OF THE TECHNOLOGICAL PARAMETERS OF FERMENTATION OF HIGH-CONCENTRATION WORT WITH OSMOPHILIC YEAST RACES FOR OBTAINING BIOETHANOL

Harčova Nauka ì Tehnologìâ, 2021
Bioethanol production is a key issue that helps meet the growing demand for energy resources and ensure a sustainable economy. A promising direction is producing bioethanol by using the technology of fermentation of high-concentration wort obtained from ...
S. Kovalchuk, T. Mudrak
doaj   +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

Yeast Hybrids in Brewing

Fermentation, 2022
Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science.
Matthew J. Winans
doaj   +1 more source

Expansion Microscopy on Saccharomyces cerevisiae

microPublication biology, 2022
The unicellular eukaryote S. cerevisiae represents an invaluable resource for the study of basic eukaryotic cellular and molecular processes. The combination of a high genetic amenability, numerous genetic tools, and vast genomic resources makes it one of the most versatile model organisms, employed in a wide range of basic research disciplines ...
Korovesi, Artemis G., Morgado, Leonor, Fumasoni, Marco, Henriques, Ricardo, Heil, Hannah, Rosario, Mario Del   +5 more
openaire   +2 more sources

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae

Frontiers in Microbiology, 2022
To explore the potential application of non-Saccharomyces yeasts screened from Baijiu fermentation environment in winemaking, the effect of four Baijiu non-Saccharomyces yeasts (two Zygosaccharomyces bailii and two Pichia kudriavzevii) sequentially ...
Rui-Rui Li, Meng Xu, Jia Zheng, Yan-Jun Liu, Chun-Hong Sun, Huan Wang, Xue-Wu Guo, Dong-Guang Xiao, Xiao-Le Wu, Ye-Fu Chen, Ye-Fu Chen   +10 more
doaj   +1 more source

Influence of organic acids and organochlorinated insecticides on metabolism of Saccharomyces cerevisiae [PDF]

Zbornik Matice Srpske za Prirodne Nauke, 2005
Saccharomyces cerevisiae is exposed to different stress factors during the production: osmotic, temperature, oxidative. The response to these stresses is the adaptive mechanism of cells.
Pejin Dušanka J., Vasić Vesna M.
doaj   +1 more source