Results 11 to 20 of about 179,381 (155)

Optimization of auxiliary drier composition and quality evaluation of lyophilized kiwifruit powder fermented by lactic acid bacteria [PDF]

Zhongguo niangzao
Fermentation of lactic acid bacteria can not only improve the sensory quality of fruit and vegetable products, but also improve the nutritional composition and bioavailability rate of fruit and vegetable products.
WEN Minghe, CHEN Yujie, CHEN Guilin, WANG Lefan, DANG Zijing, LI Xinyi, SUN Xiangyu, MA Tingting
doaj   +1 more source

Yeast (Saccharomyces cerevisiae) [PDF]

, 2006
The yeast Saccharomyces cerevisiae is one of the best characterized eukaryotic organisms. This species has enabled a detailed study of the (genetic) requirements for Agrobacterium-mediated DNA transformation. For instance research with this yeast has led to the recognition that the transforming DNA molecules integrate into the eukaryotic chromosomes ...
Paul J J, Hooykaas, Amke, den Dulk-Ras, Paul, Bundock, Jalal, Soltani, Haico, van Attikum, G Paul H, van Heusden   +5 more
openaire   +2 more sources

Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae

Revista Brasileira de Zootecnia, 2022
The objective of this study was to evaluate the productive performance, apparent digestibility, and carcass and longissimus dorsi muscle characteristics of lambs fed diets supplemented with four levels of Saccharomyces cerevisiae.
Adrian Gloria-Trujillo, David Hernández-Sánchez, María Magdalena Crosby-Galván, Omar Hernández-Mendo, Miguel Ángel Mata-Espinosa, René Pinto-Ruiz, Marco Antonio Ayala-Monter, Amada Isabel Osorio-Teran   +7 more
doaj   +1 more source

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation is Species and Strain Specific

Frontiers in Microbiology, 2016
The present study analyzes the lack of culturability of different non-Saccharomyces strains due to interaction with Saccharomyces cerevisiae during alcoholic fermentation.
Chunxiao eWang, Alberto eMas, Braulio eEsteve-Zarzoso   +2 more
doaj   +1 more source

Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties

Agronomy, 2023
This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical composition of apple cider from two apple varieties—Topaz and Red Topaz.
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Simona Codruța Hegheș, Elena Mudura   +7 more
doaj   +1 more source

Saccharomyces cerevisiae fungemia in a critically ill patient with acute cholangitis and long term probiotic use

Medical Mycology Case Reports, 2019
Saccharomyces cerevisiae has recently been used as an ingredient in probiotic supplements. Invasive Saccharomyces infection have been documented, and multiple predisposing risk factors have been identified including critical illness, ICU admission ...
Mustafa Fadhel, Swapnil Patel, Edward Liu, Michael Levitt, Arif Asif   +4 more
doaj   +1 more source

Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines

Molecules, 2022
Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H.
Mingzheng Huang, Xiaozhu Liu, Xin Li, Xiaofang Sheng, Tingting Li, Weiyuan Tang, Zhihai Yu, Yuanmeng Wang   +7 more
doaj   +1 more source

Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation

Food Technology and Biotechnology, 2020
Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia.
Polona Zabukovec, Neža Čadež, Franc Čuš   +2 more
doaj   +1 more source

Nutritional value of Saccharomyces cerevisiae and its influence on livestock and poultry production performance and economic benefit

Siliao yanjiu, 2022
The Saccharomyces cerevisiae has the potential to replace antibiotics. Adding Saccharomyces cerevisiae to livestock and poultry feeds is of great significance to the improvement of body health and production performance.
Qiu-xia WEI
doaj  

Comparative Evaluation of Unpeeled Cassava (Manihot esculenta) and Tacca (Tacca involucrata) Tuber Flours as Substrates for Bioethanol Production

UMYU Scientifica Journal, 2023
The ever-increasing demand for alternatives to fossil fuel due to its negative impacts on the environment and high prices have resulted in the search for feedstock for bioethanol production.
Philip Sule Awodi, Adole John Ujoh, Peter Adikwu, Tochukwu Nwamaka Nwagu   +3 more
doaj   +1 more source