Results 51 to 60 of about 2,880 (197)
Frontiers in Genetics, 2020 Wine is a product of grape juice fermentation by yeast. Terroir is a term that encompasses all environmental factors and interactions at a specific geographical site, resulting in the development of regional-specific microbial strains and grape ...
Elaine Cheng +6 more
doaj +1 more source
Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures
Microorganisms, 2023 The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes ...
Chiara Nasuti +6 more
doaj +1 more source
, 2023 A Saccharomyces cerevisiae és Saccharomyces uvarum manapság igen közkedvelt modellszervezetekké nőtték ki magukat. Mind az iparban, fermentációs folyamatok során és orvosbiológiai területeken is előszeretettel alkalmazhatóak.
Vágó, Vivien Elizabet
core
Journal of Applied Microbiology, 2017 Evaluating the winemaking stress tolerance of a set of both Saccharomyces eubayanus and Saccharomyces uvarum strains from diverse Patagonian habitats.Yeast strains growth was analysed under increasing ethanol concentrations; all of them were able to grow until 8% v/v ethanol.
Origone, Andrea Cecilia +5 more
openaire +3 more sources
Bioinformatics Analysis of the NOT5 Gene in Saccharomyces uvarum
Shipin gongye ke-ji, 2022 Objective: In this paper, we obtained the NOT5 gene from Saccharomyces uvarum by transcriptome analysis. Analysis of its biological information can lay the foundation for the later study of the role of the gene. Methods: The primary structure, secondary structure, tertiary structure, and structural domains of the encoded protein were predicted using ...
Shujin DING +5 more
openaire +1 more source
FermentationCider fermentation is strongly influenced by yeast metabolism, which determines both fermentation dynamics and aroma complexity. While Saccharomyces species remain the standard choice, increasing attention has been directed toward non-Saccharomyces ...
Marko Malićanin +5 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
wiley +1 more source
Mesterségesen létrehozott Saccharomyces élesztőhibridek vizsgálata
, 2023 Kutatásunk során a Saccharomyces cerevisiae és a Saccharomyces uvarum keresztezéséből hoztunk létre interspecifikus élesztőhibrideket, amelyeket molekuláris biológiai módszerekkel tanulmányoztunk.
Butella, Dániel
core
Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs
Microorganisms, 2022 Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products).
Teresa Zotta +4 more
doaj +1 more source
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co ...
Chien‐Hao Chen +7 more
wiley +1 more source