Results 61 to 70 of about 369,933 (260)

Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking

Техника и технология пищевых производств, 2023
Sulfur dioxide is a popular conserving agent and antioxidant in winemaking. Unfortunately, it is bad for human health. Some yeast strains can reduce the dose of sulfur dioxide.
Irina V. Peskova, Tatiana N. Tanashchuk, Elena V. Ostroukhova, Nataliya Yu. Lutkova , Mariya A. Vyugina   +4 more
doaj   +1 more source

Correlating yeast cell stress physiology to changes in the cell surface morphology:atomic force microscopic studies [PDF]

, 2006
Yeasts are unicellular haploid fungi that help us to bake bread and ferment alcoholic beverages, but in some cases, they can cause infections that are sometimes fatal.
Adya, Ashok K., Canetta, Elisabetta, Walker, Graeme M.   +2 more
core   +3 more sources

Probiotic Yeast from Miso Ameliorates Stress-Induced Visceral Hypersensitivity by Modulating the Gut Microbiota in a Rat Model of Irritable Bowel Syndrome

Gut and Liver
Background/Aims: Recent studies indicate that probiotics, which have attracted attention as a treatment for irritable bowel syndrome, affect intestinal homeostasis.
Nao Sugihara, Yoshikiyo Okada, Akira Tomioka, Suguru Ito, Rina Tanemoto, Shin Nishii, Akinori Mizoguchi, Kenichi Inaba, Yoshinori Hanawa, Kazuki Horiuchi, Akinori Wada, Yoshihiro Akita, Masaaki Higashiyama, Chie Kurihara, Shunsuke Komoto, Kengo Tomita, Ryota Hokari   +16 more
doaj   +1 more source

The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup

Foods, 2020
Replacement of a part of malt with unmalted materials is a common practice in beer production. These materials may differ in chemical composition than barley malt, which in turn can contribute to changes in the final composition of the wort. Consequently,
Paulina Bogdan, Edyta Kordialik-Bogacka, Agata Czyżowska, Joanna Oracz, Dorota Żyżelewicz   +4 more
doaj   +1 more source

Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach

Foods, 2020
The aim of the present study was to assess the microecosystem of 13 homemade spontaneously fermented wheat sourdoughs from different regions of Greece, through the combined use of culture-dependent (classical approach; clustering by Random Amplified ...
Maria K. Syrokou, Christina Themeli, Spiros Paramithiotis, Marios Mataragas, Loulouda Bosnea, Anthoula A. Argyri, Nikos G. Chorianopoulos, Panagiotis N. Skandamis, Eleftherios H. Drosinos   +8 more
doaj   +1 more source

Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]

, 2008
Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria, Délia, Marie-Line, Estarron-Espinosa, Mirna, Strehaiano, Pierre   +3 more
core   +1 more source

A simple, efficient and universal method for the extraction of genomic DNA from bacteria, yeasts, molds and microalgae suitable for PCR-based applications

Vietnam Journal of Science, Technology and Engineering, 2017
The extraction of genomic DNA from microbial cells plays a significant role in PCR-based applications such as molecular diagnosis, microbial taxonomy, screening of genetically engineered microorganisms, and other such PCRbased applications.
Van Tuan Tran, Thi Binh Xuan Loc Do, Thi Khuyen Nguyen, Xuan Tao Vu, Bich Ngoc Dao, Hoai Ha Nguyen   +5 more
doaj   +1 more source

The future of bioethanol [PDF]

, 2019
Yeasts have been domesticated by mankind before horses. After the mastering of alcoholic fermentation for centuries, yeasts have become the protagonist of one of the most important biotechnological industries worldwide: the production of bioethanol. This
Basso, Luiz C., Basso, Thiago O., Walker, Graeme M., Walker, Roy S.K.   +3 more
core  

A model for pH determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae [PDF]

, 2008
A model to predict accurately pH evolution during alcoholic fermentation of must by Saccharomyces cerevisiae is proposed for the first time. The objective at least is to determine if the pH measurement could be used for predictive control.
Akin, Huberson, Brandam, Cédric, Meyer, Xuân-Mi, Strehaiano, Pierre   +3 more
core   +1 more source

Yeast-derived biosynthesis of silver/silver chloride nanoparticles and their antiproliferative activity against bacteria [PDF]

, 2016
Here, we provide the first evidence of yeast strains assisted Ag/AgCl-NPs production in vitro. The formed nanoparticles were characterized by spectroscopic and electron microscopy approaches. UV-vis supported the biosynthesis. TEM analysis evidenced that
Almeida-Paes, Rodrigo, de Souza, Wanderley, Eugenio, Mateus, Farina, Marcos, Frasés, Susana, Lemgruber, Leandro, Lima, Luís Maurício T.R., Müller, Nathalia, Sant'Anna, Celso   +8 more
core   +1 more source