Results 31 to 40 of about 476,829 (342)

Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine

CyTA - Journal of Food, 2019
The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu
An-Jun Chen, Yun-Yun Fu, Cheng Jiang, Jiang-Lin Zhao, Xiao-Ping Liu, Lu Liu, Ji Ma, Xing-Yan Liu, Guang-Hui Shen, Mei-Liang Li, Zhi-Qing Zhang   +10 more
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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
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The evolutionary rewiring of ubiquitination targets has reprogrammed the regulation of carbon assimilation in the pathogenic yeast Candida albicans [PDF]

, 2012
Date of Acceptance: 13/11/2012 This is an open-access article distributed under the terms of the Creative Commons Attribution-Noncommercial-ShareAlike 3.0 Unported license, which permits unrestricted noncommercial use, distribution, and reproduction in ...
Ashe, Atir-Lande, Barelle, Barford, Beckwith, Brown, Buchalter, Calderone, Carlson, Cline, Crabtree, de Nobel, Ene, Enjalbert, Enjalbert, Enjalbert, Entian, Fradin, Futcher, Gancedo, Gancedo, Gancedo, Garreau, Gounalaki, Gygi, Görner, Horak, Hämmerle, Ihmels, Imbeaud, Jacob, Janke, Jiang, Johnston, Kaniak, Knop, Kusch, Lavoie, Leach, Leach, Leng, Li, Lorenz, Lorenz, López-Boado, Martchenko, Mercado, Mercado, Mercado, Merico, Nantel, Niimi, Odds, Ozcan, Piekarska, Radivojac, Ramírez, Regelmann, Rodaki, Roig, Roig, Rolland, Sabina, Scheffler, Schüle, Sherman, Smith, Stanhill, Thevelein, Thewes, Trunk, Tsong, Ueno, Usaite, Walker, Yin, Yin, Yin, Yin   +78 more
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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

Saccharomyces cerevisiae in the production of fermented beverages [PDF]

, 2016
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
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Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]

, 2008
Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria, Délia, Marie-Line, Estarron-Espinosa, Mirna, Strehaiano, Pierre   +3 more
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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
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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

Development of a D-xylose fermenting and inhibitor tolerant industrial Saccharomyces cerevisiae strain with high performance in lignocellulose hydrolysates using metabolic and evolutionary engineering [PDF]

, 2013
Background: The production of bioethanol from lignocellulose hydrolysates requires a robust, D-xylose-fermenting and inhibitor-tolerant microorganism as catalyst.
Boles, Eckhard, Bonini, Beatriz M., Demeke, Mekonnen M., Den Abt, Tom, Deprez, Sylvie, Dietz, Heiko, Dumortier, Francoise, Foulquie-Moreno, Maria R., Li, Yingying, Lidén, Gunnar,, Lund University., Mutturi, Sarma,, Thevelein, Johan M., Verplaetse, Alex   +13 more
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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