Results 41 to 50 of about 234,228 (200)

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

, 2021
Chunfeng Liu, Mingxia Li, Tao Ren, Jinjing Wang, Chengtuo Niu, Feiyun Zheng, Qi Li   +6 more
openalex   +1 more source

The powerful function of Saccharomyces cerevisiae in food science and other fields: a critical review

Food Innovation and Advances
Saccharomyces cerevisiae is the earliest domesticated fungus, researched deeply and widely used fungus. When used in food fermentation, Saccharomyces cerevisiae has an important influence on the quality, flavor, and aroma of products. Future developments
Zhiluo Que, Shengnan Wang, Mengyuan Wei, Yulin Fang, Tingting Ma, Xiaoyu Wang, Xiangyu Sun   +6 more
doaj   +1 more source

Monensina sódica e Saccharomyces cerevisiae em dietas para bovinos: fermentação ruminal, digestibilidade dos nutrientes e eficiência de síntese microbiana Sodium monensin and Saccharomyces cerevisiae in cattle diets: ruminal fermentation, nutrient digestibility and microbial synthesis efficiency

Revista Brasileira de Zootecnia, 2010
Avaliaram-se os efeitos do uso de monensina sódica, Saccharomyces cerevisiae e da mistura de ambos na dieta de bovinos sobre o pH e a concentração de amônia no rúmen, a digestibilidade aparente parcial e total dos nutrientes e a síntese de proteína ...
Fernanda Fereli, Antonio Ferriani Branco, Clóves Cabreira Jobim, Sabrina Marcantonio Coneglian, Fernanda Granzotto, Julio Cezar Barreto   +5 more
doaj   +1 more source

Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces

Frontiers in Microbiology, 2019
Fermentations carried out at low temperatures (10–15°C) enhance the production and retention of flavor volatiles, but also increase the chances of slowing or arresting the process.
Estéfani García-Ríos, Alba Guillén, Roberto de la Cerda, Laura Pérez-Través, Amparo Querol, José M. Guillamón   +5 more
doaj   +1 more source

PRODUKSI ETANOL DARI TETES TEBU OLEH Saccharomyces cerevisiae PEMBENTUK FLOK (NRRL – Y 265) (Ethanol Production from Cane Molasses by Flocculant Saccharomyces cerevisiae (NRRL – Y 265))

Agritech, 2013
The potential use of sugar cane molasses by flocculant Saccharomyces cerevisiae in ethanol production was investigated. In order to minimize the negative effect of calcium on yeast growth, pretreated sugar cane molasses with dilute acid was performed ...
Agustin Krisna Wardani, Fenty Nurtyastuti Eka Pertiwi   +1 more
doaj   +1 more source

The Effect of Fermentation Time and Mass Variation of Saccharomyces Cerevisiae on The Characteristics of Virgin Coconut Oil from The Coconut Milk Fermentation Process

Jurnal Ilmiah Kesehatan
Virgin coconut oil is one of the processed coconut products that has many benefits. Virgin coconut oil can be produced through extraction, centrifugation, and fermentation processes.
Alva Cherry mustamu, Evawanti A. Warsito   +1 more
doaj   +1 more source

Identification of the Structural Gene for Glyoxalase I from Saccharomyces cerevisiae [PDF]

, 1996
Yoshiharu Inoue, Akira Kimura
openalex   +1 more source

Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

Food Technology and Biotechnology, 2002
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their ...
Stanka Herjavec, Sandi Orlić, Sulejman Redžepović, Nikola Mirošević, Ana Majdak   +4 more
doaj  

Reduksi Amonia pada Air Kolam Ikan Lele dengan menggunakan Ekoenzim dan Saccharomyces cerevisiae

Spizaetus
Budidaya ikan lele merupakan salah satu kegiatan penting di Indonesia, terutama karena ikan lele merupakan salah satu spesies ikan air tawar yang banyak dibudidayakan.
Yasmin Sabrina Ritonga, Rasyidah Rasyidah , Rizki Amelia Nasution   +2 more
doaj   +1 more source

Saccharomyces cerevisiae aldolase mutants [PDF]

Journal of Bacteriology, 1984
Six mutants lacking the glycolytic enzyme fructose 1,6-bisphosphate aldolase have been isolated in the yeast Saccharomyces cerevisiae by inositol starvation. The mutants grown on gluconeogenic substrates, such as glycerol or alcohol, and show growth inhibition by glucose and related sugars. The mutations are recessive, segregate as one gene in crosses,
openaire   +2 more sources