309 related articles for article (PubMed ID: 18414791)
1. Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine.
Kim DH; Hong YA; Park HD
Biotechnol Lett; 2008 Sep; 30(9):1633-8. PubMed ID: 18414791
[TBL] [Abstract][Full Text] [Related]
2. Degradation of malic acid by Issatchenkia orientalis KMBL 5774, an acidophilic yeast strain isolated from Korean grape wine pomace.
Seo SH; Rhee CH; Park HD
J Microbiol; 2007 Dec; 45(6):521-7. PubMed ID: 18176535
[TBL] [Abstract][Full Text] [Related]
3. Degradation of malic acid in wine by immobilized Issatchenkia orientalis cells with oriental oak charcoal and alginate.
Hong SK; Lee HJ; Park HJ; Hong YA; Rhee IK; Lee WH; Choi SW; Lee OS; Park HD
Lett Appl Microbiol; 2010 May; 50(5):522-9. PubMed ID: 20337931
[TBL] [Abstract][Full Text] [Related]
4. Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine.
Bovo B; Nadai C; Vendramini C; Fernandes Lemos Junior WJ; Carlot M; Skelin A; Giacomini A; Corich V
Int J Food Microbiol; 2016 Nov; 236():56-64. PubMed ID: 27447926
[TBL] [Abstract][Full Text] [Related]
5. Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation.
Erten H; Tanguler H
Lett Appl Microbiol; 2010 May; 50(5):474-9. PubMed ID: 20214731
[TBL] [Abstract][Full Text] [Related]
6. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.
Ruiz J; Ortega N; Martín-Santamaría M; Acedo A; Marquina D; Pascual O; Rozès N; Zamora F; Santos A; Belda I
Int J Food Microbiol; 2019 Sep; 305():108255. PubMed ID: 31252247
[TBL] [Abstract][Full Text] [Related]
7. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
Moreira N; Mendes F; Guedes de Pinho P; Hogg T; Vasconcelos I
Int J Food Microbiol; 2008 Jun; 124(3):231-8. PubMed ID: 18457893
[TBL] [Abstract][Full Text] [Related]
8. Malo-ethanolic fermentation in grape must by recombinant strains of Saccharomyces cerevisiae.
Volschenk H; Viljoen-Bloom M; Subden RE; van Vuuren HJ
Yeast; 2001 Jul; 18(10):963-70. PubMed ID: 11447602
[TBL] [Abstract][Full Text] [Related]
9. Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.
Mylona AE; Del Fresno JM; Palomero F; Loira I; Bañuelos MA; Morata A; Calderón F; Benito S; Suárez-Lepe JA
Int J Food Microbiol; 2016 Sep; 232():63-72. PubMed ID: 27261767
[TBL] [Abstract][Full Text] [Related]
10. Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.
Lemos Junior WJF; Nadai C; Crepalde LT; de Oliveira VS; de Matos AD; Giacomini A; Corich V
Int J Food Microbiol; 2019 Aug; 303():1-8. PubMed ID: 31102962
[TBL] [Abstract][Full Text] [Related]
11. Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations.
Arrizon J; Fiore C; Acosta G; Romano P; Gschaedler A
Antonie Van Leeuwenhoek; 2006 Jan; 89(1):181-9. PubMed ID: 16534541
[TBL] [Abstract][Full Text] [Related]
12. Effects of co-fermentation by Saccharomyces cerevisiae and Issatchenkia orientalis on sea buckthorn juice.
Negi B; Dey G
Int J Food Sci Nutr; 2013 Jun; 64(4):508-13. PubMed ID: 23301774
[TBL] [Abstract][Full Text] [Related]
13. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine.
Gobbi M; Comitini F; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
Food Microbiol; 2013 Apr; 33(2):271-81. PubMed ID: 23200661
[TBL] [Abstract][Full Text] [Related]
14. Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
Hong YA; Park HD
Food Microbiol; 2013 May; 34(1):207-14. PubMed ID: 23498200
[TBL] [Abstract][Full Text] [Related]
15. Valorization of apple and grape wastes with malic acid-degrading yeasts.
Steyn A; Viljoen-Bloom M; van Zyl WH
Folia Microbiol (Praha); 2021 Jun; 66(3):341-354. PubMed ID: 33474701
[TBL] [Abstract][Full Text] [Related]
16. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
Comitini F; Gobbi M; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
Food Microbiol; 2011 Aug; 28(5):873-82. PubMed ID: 21569929
[TBL] [Abstract][Full Text] [Related]
17. Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2.
Ma L; Huang S; Du L; Tang P; Xiao D
J Agric Food Chem; 2017 Aug; 65(32):6936-6942. PubMed ID: 28721728
[TBL] [Abstract][Full Text] [Related]
18. Metabolomic characterization of malolactic fermentation and fermentative behaviors of wine yeasts in grape wine.
Son HS; Hwang GS; Park WM; Hong YS; Lee CH
J Agric Food Chem; 2009 Jun; 57(11):4801-9. PubMed ID: 19441817
[TBL] [Abstract][Full Text] [Related]
19. Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni.
Comitini F; Ferretti R; Clementi F; Mannazzu I; Ciani M
J Appl Microbiol; 2005; 99(1):105-11. PubMed ID: 15960670
[TBL] [Abstract][Full Text] [Related]
20. Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters.
Dung NT; Rombouts FM; Nout MJ
Food Microbiol; 2006 Jun; 23(4):331-40. PubMed ID: 16943022
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]