Results 221 to 230 of about 34,614 (254)
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Detection and identification of wild yeast in Koumiss
Food Microbiology, 2012Koumiss is a slightly alcoholic fermented mare's milk beverage, originally obtained by using a natural mixed starter of lactic acid bacteria and yeasts. Yeast is an important component of Koumiss processing which can affect the aroma, texture, as well as the nutrients beneficial to human health, but few reports have examined the yeast ecology of local ...
Zhishen, Mu, XuJin, Yang, Hongli, Yuan
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Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations
Annual Review of Microbiology, 2014Yeasts are the main driving force behind several industrial food fermentation processes, including the production of beer, wine, sake, bread, and chocolate. Historically, these processes developed from uncontrolled, spontaneous fermentation reactions that rely on a complex mixture of microbes present in the environment.
Jan, Steensels, Kevin J, Verstrepen
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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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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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WILD YEASTS: THEIR CHARACTERIZATION AND CLASSIFICATION
Journal of Applied Bacteriology, 1955openaire +1 more source
Amino acid uptake by wild and commercial yeasts in single fermentations and co-fermentations
Food Chemistry, 2011Maria Arévalo-Villena
exaly