Results 221 to 230 of about 268,424 (252)
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Wild yeasts in brewing and distilling
1996Wild yeasts must have been a problem in beverage fermentations throughout history, to brewers and winemakers in particular, and have been the subject of numerous reviews since their microbiological nature became understood. Wiles (1953), Gilliland (1967, 1971) and Rainbow (1981) have given useful and detailed accounts of the adverse effects of wild ...
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The Identification of Wild Yeast Colonies on Lysine Agar
Journal of Applied Bacteriology, 1965The most common wild yeasts infecting pressed baker's yeast in Great Britain are Candida tropicalis, C. krusei, C. mycoderma, Trichosporon cutaneum, Torulopsis candida and Rhodotorula mucilaginosa.
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Factors that cause replacement of shochu yeast by wild yeast upon Sashi-moto repetition
Journal of Bioscience and Bioengineering, 2022Kayu Okutsu +2 more
exaly
Malassezia yeasts in domestic and wild animals
2015Malassezia yeasts are lipophilic basidiomycete fungi that colonize healthy animal skin or mucosal sites where they live in the biological equilibrium with other microorganisms. At present the genus Malassezia consist of thirteen different species that require lipid supplementation for their growth and one lipophilic, but non-lipid dependent species ...
Hađina, Suzana +4 more
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Into the wild: new yeast genomes from natural environments and new tools for their analysis
FEMS Yeast Research, 2020Chris Hittinger +2 more
exaly
Industrial yeast strains competence in mixed culture with wild flocculent yeast
Biocatalysis and Agricultural Biotechnology, 2021Maria Carolina Silva, Camila Santos
exaly
WILD YEASTS: THEIR CHARACTERIZATION AND CLASSIFICATION
Journal of Applied Bacteriology, 1955openaire +1 more source