Results 31 to 40 of about 179,381 (155)

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

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

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

Effect of Saccharomyces cerevisiae and its culture on animal production and economic benefits

Siliao yanjiu, 2021
Saccharomyces cerevisiae and its culture contain a variety of nutrients. Used in livestock and poultry production, the Saccharomyces cerevisiae and its culture can improve production performance, immune function and antioxidant function, promote ...
Jia-jia YANG, Shun-hong HUANG
doaj  

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

PENINGKATAN PRODUKSI PIGMEN MERAH ANGKAK TINGGI LOVASTATIN MENGGUNAKAN KO-KULTUR Monascus purpureus DAN Saccharomyces cerevisiae

Jurnal Pangan dan Agroindustri, 2014
Angkak merupakan beras yang difermentasi oleh kapang Monascus purpureus yang menghasilkan metabolit sekunder berupa pigmen merah dan lovastatin. Penambahan beras merah dan ko-kultur dengan Saccharomyces cerevisiae mampu meningkatkan produksi metabolit ...
Evan Tedjautama, Elok Zubaidah
doaj  

Flocculation in Saccharomyces cerevisiae: a review.

Journal of applied microbiology, 2011
The present work reviews and critically discusses the aspects that influence yeast flocculation, namely the chemical characteristics of the medium (pH and the presence of bivalent ions), fermentation conditions (oxygen, sugars, growth temperature and ethanol concentration) and the expression of specific genes such as FLO1, Lg-FLO1, FLO5, FLO8, FLO9 and
openaire   +4 more sources