Results 111 to 120 of about 5,988 (242)
Scientia Agricola, 1993 Lipid extract and fatty acid composition of cane molasses and yeasts (Saccharomyces cerevisiae M-300-A and Saccharomyces uvarum IZ-1904) grown in molasses medium were determined.
L.E. Gutierrez, R.C.M. da Silva
doaj +1 more source
I Lieviti delle salamoie delle olive da mensa [PDF]
, 1986 Pickled table-olives (Tonda variety) were obtained from Dolianova Cooperative (CA). From 11 samples examined, 110 yeast strains were isolated as follows: 65 of Candida boidinii (90,91 % frequency); 2 of Candida diddensiae (9,10% frequency); 30 of ...
Farris, Giovanni Antonio +2 more
core
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor [PDF]
, 2017 Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed.
Clapperton +14 more
core +2 more sources
Innovative Applications of High Hydrostatic Pressure in Winemaking
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.ABSTRACT Wine industry faces, today, great challenges, including the production of wines with low SO2 content, the reduction of winemaking times, or the elaboration of wines with own distinctive characteristics, among others. To assess the potential and opportunities that high hydrostatic pressure (HHP) offers to meet these challenges, an exhaustive ...
Laura Otero +2 more
wiley +1 more source
International Journal of Food Microbiology, 2017 A diversity of yeast strains belonging to the cryotolerant fermentative species S. uvarum and S. eubayanus have been recovered from natural habitats and traditional fermentations in North Patagonia. The aim of this work was to evaluate the most relevant physiological features in a set of Patagonian strains belonging to S. uvarum and S.
Gonzalez Flores, Melisa +4 more
openaire +3 more sources
Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias [PDF]
, 2012 This paper analyses yeast diversity and dynamics during the production of Asturian cider. Yeasts were isolated from apple juice and at different stages of fermentation in a cellar in Villaviciosa during two Asturian cider-apple harvests.
Pando, Rosa, Querol, A., Suárez, Belén
core
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 +3 more
core +1 more source
Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island [PDF]
, 2016 We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal ...
Barata +36 more
core +1 more source
Species identification and strain discrimination of fermentation yeasts Saccharomyces cerevisiae and Saccharomyces uvarum using Raman spectroscopy and convolutional neural networks. [PDF]
Appl Environ Microbiol, 2023 Wang K +6 more
europepmc +1 more source