Results 21 to 30 of about 222,516 (310)
Fermentation, 2021 Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view,
Sergi Maicas
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Biotechnology Reports, 2019 Stranded driftwood feedstocks may represent, after pretreatment with steam explosion and enzymatic hydrolysis, a cheap C-source for producing biochemicals and biofuels using oleaginous yeasts.
Giorgia Tasselli +6 more
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A comprehensive review of identification methods for pathogenic yeasts: Challenges and approaches
Advanced Biomedical Research, 2023 Given the increasing incidence of yeast infections and the presence of drug-resistant isolates, accurate identification of the pathogenic yeasts is essential for the management of yeast infections.
Hamid Morovati +7 more
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Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
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Microbiology Spectrum, 2023 Sourdough starters are spontaneously generated multispecies communities consisting of lactic acid bacteria (LAB) and yeasts. Traditionally used to make baked goods, these communities of microorganisms can be propagated through successive transfers to ...
Mugihito Oshiro +3 more
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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
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Microorganisms, 2021 Postharvest spoilage fungi, such as Botrytis cinerea, are considered the main cause of losses of fresh fruit quality and vegetables during storage, distribution, and consumption.
Antonio Domenico Marsico +9 more
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Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ? [PDF]
, 2018 ReviewThe unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Malfeito-Ferreira, Manuel
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Yeasts and how they came to be [PDF]
Nature Reviews Microbiology, 2019 Sara Calhoun, Stephen J Mondo
exaly +3 more sources
Fungi and Actinobacteria: Alternative Probiotics for Sustainable Aquaculture
Fishes, 2023 Aquatic animals are continually being exposed to stressors under farming conditions, increasing risks to gut health that result in dysbiosis. Since restrictions are imposed on the frequent use of antibiotics in aquaculture, there is emerging demand for ...
Koushik Ghosh +3 more
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