Results 21 to 30 of about 234,228 (200)

The Low Dose of Saccharomyces cerevisiae Is Beneficial for Rumen Fermentation (Both In Vivo and In Vitro) and the Growth Performance of Heat-Stressed Goats

Microorganisms, 2022
This study aimed to investigate the effects of Saccharomyces cerevisiae on rumen fermentation and the growth performance of heat-stressed goats. The fermentation experiment was conducted using Saccharomyces cerevisiae added at 0‰ (HS1), 0.30‰ (SC1), 0.60‰
Ligang Xue, Shuyi Zhou, Dan Wang, Fangyu Zhang, Junfeng Li, Liyuan Cai   +5 more
doaj   +1 more source

Research progress on the enhancement of aroma in fruit wine by non-Saccharomyces cerevisiae mixed fermentation [PDF]

Zhongguo niangzao
Aroma is one of the important sensory qualities of fruit wine. Compared with single fermentation of Saccharomyces cerevisiae, non-Saccharomyces cerevisiae can produce more aroma components, which has a positive effect on improving the aroma quality of ...
SHI Jinqin, LIU Xinyu, HAI Chao, WANG Wenhua, WANG Hui, WANG Liling, LI Jie
doaj   +1 more source

Occurrence and Distribution of Strains of Saccharomyces cerevisiae in China Seas

Journal of Marine Science and Engineering, 2021
The yeast Saccharomyces cerevisiae has been widely applied in fermentation industries, chemical industries and biological research and it is widespread in different environments, especially in sugar-rich environments.
Bai-Chuan Tian, Guang-Lei Liu, Zhe Chi, Zhong Hu, Zhen-Ming Chi   +4 more
doaj   +1 more source

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.
Antoine Gobert, Raphaëlle Tourdot-Maréchal, Christophe Morge, Céline Sparrow, Youzhong Liu, Beatriz Quintanilla-Casas, Stefania Vichi, Hervé Alexandre   +7 more
doaj   +1 more source

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Microorganisms, 2020
Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine.
Lanlan Hu, Rui Liu, Xiaohong Wang, Xiuyan Zhang   +3 more
doaj   +1 more source

Use of Saccharomyces Cerevisiae In Biological Treatment for Heavy Metals Uptake from Industrial Wastewater [PDF]

مجلة جامعة النجاح للأبحاث العلوم الطبيعية, 2012
A strain of Saccharomyces cerevisiae was taken from Shabaa yeast manufactory in Damascus and it was grown in a suitable culture in order to test its ability to uptake heavy metals.
Adnan Nizam, Raghad Baznjaneh
doaj   +1 more source

Saccharomyces cerevisiae [PDF]

, 2013
The aim of the present thesis was the study of removal of dyes with the technique of biossorption by using the Saccharomyces Cerevisiae as a biosorbent. The dyes were studied are three and belong to the reactive colors. Experiments were biossorption and desorption with active and inactive biomass, which studied the effect of Ph , the initial ...
openaire   +2 more sources

Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça

Brazilian Archives of Biology and Technology, 2009
Two Saccharomyces cerevisiae strains were tested as the starter yeasts in a traditional cachaça distillery. The strains used were S. cerevisiae UFMG-A829, isolated from a cachaça fermentation process, and S.
Fátima de Cássia Oliveira Gomes, Roberta Amália de Carvalho Araújo, Patrícia Silva Cisalpino, Elizabeth Spangler Andrade Moreira, Carlos Leomar Zani, Carlos Augusto Rosa   +5 more
doaj   +1 more source

Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. “Vinos de Madrid” Using Real-Time Quantitative PCR

Frontiers in Microbiology, 2017
There is an increasing trend toward understanding the impact of non-Saccharomyces yeasts on the winemaking process. Although Saccharomyces cerevisiae is the predominant species at the end of fermentation, it has been recognized that the presence of non ...
Margarita García, Braulio Esteve-Zarzoso, Julia Crespo, Juan M. Cabellos, Teresa Arroyo   +4 more
doaj   +1 more source

Epididymal Sperm Characteristics, Testicular Morphometric Traits and Growth Parameters of Rabbit Bucks Fed Dietary Saccharomyces cerevisiae and/or Zinc Oxide

Brazilian Journal of Poultry Science, 2019
The objectives of this twelve-week feeding trial were to determine the effects of dietary Saccharomyces cerevisiae and/or zinc oxide on epididymal sperm characteristics, testicular morphometric traits, and growth parameters of bucks.
DC Emmanuel, AE Amaka, ES Okezie, UP Sunday, OC Ethelbert   +4 more
doaj   +1 more source