Results 371 to 380 of about 620,969 (398)

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Foods, 2021
Bin Tian
exaly  

Saccharomyces Genome Database: the genomics resource of budding yeast

Nucleic Acids Research, 2012
Stacia R Engel, Kalpana Karra, Matt Simison   +2 more
exaly  

Brewer's Saccharomyces yeast biomass: characteristics and potential applications

Trends in Food Science and Technology, 2010
Isabel Ferreira
exaly  

A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum

Nature Communications, 2014
Pedro Almeida, Carla Ig Gonçalves, Diego Libkind   +2 more
exaly  

Probiotics and prebiotics in intestinal health and disease: from biology to the clinic

Nature Reviews Gastroenterology and Hepatology, 2019
Gregor Reid, Glenn R Gibson
exaly  

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

International Journal of Food Microbiology, 2020
Renato Leal Binati, Wilson José Fernandes Lemos Junior, Davide Slaghenaufi   +2 more
exaly  

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Food Microbiology, 2011
Francesca Comitini, Paola Domizio, Livio Lencioni   +2 more
exaly  

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Frontiers in Microbiology, 2016
José Vicente Gil, Paloma Manzanares
exaly  

Saccharomyces Genome Database (SGD) provides tools to identify and analyze sequences from Saccharomyces cerevisiae and related sequences from other organisms

Nucleic Acids Research, 2004
J Michael Cherry
exaly  

Diferenciace kolonií Saccharomyces cerevisiae

2012
Yeast colonies are, alongside to bacterial biofilms, multicellular communities formed by unicellular microorganisms. These specific communities differ in many ways from populations cultivated in planktonic cultivations. Gradients of nutrients, metabolic by- products and other factors are formed and preserved within these structures, which provides a ...
openaire   +4 more sources