Results 1 to 10 of about 620,969 (398)

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

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

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

Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Heliyon, 2023
The aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae.
Menzi P. Ngwenya, Thabile P. Nkambule, Solomon W. Kidane   +2 more
doaj   +1 more source

The geographic distribution of saccharomyces cerevisiae isolates within three Italian neighboring winemaking regions reveals strong differences in yeast abundance, genetic diversity and industrial strain dissemination [PDF]

, 2017
In recent years the interest for natural fermentations has been re-evaluated in terms of increasing the wine terroir and managing more sustainable winemaking practices.
Almeida, Antonangelo, Berger, Borneman, Bovo, Bovo, Bovo, Bruvo, Capece, Coi, Comi, Cordero-Bueso, Cubillos, De Filippo, Di Maio, Diezmann, Erny, Esteve-Zarzoso, Ezov, Fay, Franco-Duarte, Gao, Gayevskiy, Gayevskiy, Huson, Hyma, Johnson, Kamvar, Knight, Kumar, Legras, Legras, Legras, Liti, Lopez, Magwene, Martini, Martiniuk, Mortimer, Nardi, Naumov, Novo, Perez, Querol, Querol, Richards, Robiglio, Ruderfer, Sampaio, Santamaría, Schacherer, Schuller, Schuller, Sipiczki, Sniegowski, Stefanini, Tapsoba, Treu, Valero, Valero, Wang, Weir, Wright, Zhang   +63 more
core   +6 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

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

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

The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

Food Chemistry: X, 2020
The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae 
Jean-Philippe Kanter, Santiago Benito, Silvia Brezina, Beata Beisert, Stefanie Fritsch, Claus-Dieter Patz, Doris Rauhut   +6 more
doaj   +1 more source