Results 271 to 280 of about 140,479 (291)

Bacillus sp. and Saccharomyces sp. probionts from the Nile Tilapia (Oreochromis niloticus) gastro intestinal tract

Journal of Biotechnology, 2008
Kesinee Chantharasophon, Vichai Leelavatcharamas   +1 more
openaire   +1 more source

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  

Parallel evolution of the make–accumulate–consume strategy in Saccharomyces and Dekkera yeasts

Nature Communications, 2011
Olena P Ishchuk, Silvia Galafassi, Concetta Compagno   +2 more
exaly  

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Applied Microbiology and Biotechnology, 2016
Cristian Varela
exaly  

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Food Microbiology, 2012
Jordi Ballester, Stefania Vichi, Josep Caixach   +2 more
exaly