Results 331 to 340 of about 733,942 (381)

Isolation and characterization of haploid heterothallic beer yeasts. [PDF]

Appl Microbiol Biotechnol
Badura J, Bernardi B, Muno-Bender J, Matti K, Zimmer K, Wendland J.   +5 more
europepmc   +1 more source

First Report on Antifungal Activity of <i>Metschnikowia pulcherrima</i> Against <i>Ascosphaera apis,</i> the Causative Agent of Chalkbrood Disease in Honeybee (<i>Apis mellifera</i> L.) Colonies. [PDF]

J Fungi (Basel)
Iorizzo M, Coppola F, Pannella G, Ganassi S, Matarazzo C, Albanese G, Tedino C, Di Donato LM, Iacovino VP, Cozzolino R, De Cristofaro A.   +10 more
europepmc   +1 more source

<i>Scheffersomyces tanahashii</i> sp. nov., isolated from the cocoon wall of the stag beetle <i>Prosopocoilus astacoides blanchardi</i>. [PDF]

Int J Syst Evol Microbiol
Shelomi M.
europepmc   +1 more source

Mycological Survey and Antifungal Susceptibility Evaluation of <i>Candida albicans</i> Isolates in European Hedgehogs (<i>Erinaceus europaeus</i>). [PDF]

Vet Sci
Brustenga L, Morganti G, Gobbi M, Ranucci A, Rigamonti G, Moretta I, Diaferia M, D'Avino N, Cruciani D, Ciullo M, Massacci FR, Crotti S.   +11 more
europepmc   +1 more source

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The life and times of yeasts in traditional food fermentations

Critical reviews in food science and nutrition, 2020
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance,
R. Tofalo, Vincenzina Fusco, Christina Böhnlein, Johannes Kabisch, A. Logrieco, D. Habermann, Gyu-Sung Cho, N. Benomar, H. Abriouel, M. Schmidt-Heydt, H. Neve, W. Bockelmann, C. Franz   +12 more
semanticscholar   +1 more source

Cheese yeasts

Yeast, 2019
Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the ...
M. Fröhlich-Wyder, Emmanuelle Arias-Roth, E. Jakob   +2 more
semanticscholar   +1 more source

‘New’ yeasts for a new Yeast

Yeast, 2012
In this edition we publish the first of our new series of Yeast ‘Primer’ articles. Since its inception, Yeast has published research on molecular aspects of yeast biology, with an emphasis on the popular model yeasts, such as Saccharomyces cerevisiae and Schizosaccharomyces pombe.
Steve Oliver, Gianni Liti, Dana Davis, John Armstrong   +3 more
openaire   +3 more sources