Takarónövények alkalmazásának lehetőségei szőlőültetvényekben [PDF]
, 2012 A Tokaji Borvidék Szőlészeti és Borászati Kutatóintézet Szőlő-levél elektronikus folyóiratának 2. évfolyam 5. számában megjelent tudományos-ismeretterjesztő cikkben beszámolunk az ÖMKi és több partner-intézmény valamint vezető szőlőbirtokok ...
Herpergel, Zoltán Péter +1 more
core
Temperature preference can bias parental genome retention during hybrid evolution.
PLoS Genetics, 2019 Interspecific hybridization can introduce genetic variation that aids in adaptation to new or changing environments. Here, we investigate how hybrid adaptation to temperature and nutrient limitation may alter parental genome representation over time.
Caiti S Smukowski Heil +5 more
doaj +1 more source
Isotopomeric 13C Labeling of Amino Acids Reveal Compartmentation in Saccharomyces uvarum [PDF]
, 2009 David W. Schryer +3 more
openalex +1 more source
Alcohol Production from Cassava Starch by Co-immobilized Zymomonas mobilis and Immobilized Glucoamylase [PDF]
, 1986 Simultaneous saccharification and fermentation of dextrin£zed cassava starch to glucose and alcohol, respectively, were carried out by co-immobilized Zymomonas mobilis and immobilz'zed glucoamylase (IG).
Ho, Y. C., Mohd Ghazali, Hasanah
core
PENGARUH PENGGUNAAN Saccharomyces cerevisiae DAN Saccharomyces uvarum TERHADAP KARAKTERISTIK FISIKOKIMIA, MIKROBIOLOGI DAN SENSORI FRUIT WINE BENGKUANG (Pachyrhizus erosus) DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea) [PDF]
, 2020 RENATA, NENGAH WIDA
openalex
Cis-regulatory divergence in gene expression between two thermally divergent yeast species [PDF]
, 2017 Fay, Justin C, Li, Xueying C
core +2 more sources
Generation of New Genotypic and Phenotypic Features in Artificial and Natural Yeast Hybrids
Food Technology and Biotechnology, 2014 Evolution and genome stabilization have mostly been studied on the Saccharomyces hybrids isolated from natural and alcoholic fermentation environments. Genetic and phenotypic properties have usually been compared to the laboratory and reference strains ...
Walter P. Pfliegler +7 more
doaj
Food Technology and Biotechnology, 2004 A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes and musts in the Basilicata region in Italy, were differentiated on the basis of fermentation behaviour and production of secondary compounds in Aglianico ...
Margherita Paraggio
doaj
FermentationPure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders.
Isabela Maria Macedo Simon Sola +7 more
doaj +1 more source
The Effect of DL-Malic Acid on the Metabolism of L-Malic Acid during Wine Alcoholic Fermentation
Food Technology and Biotechnology, 2002 Insufficient wine acidity can affect wine quality and stability. To overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation.
Fabio Coloretti +4 more
doaj