437 related articles for article (PubMed ID: 19035657)
21. Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations.
Beltran G; Novo M; Leberre V; Sokol S; Labourdette D; Guillamon JM; Mas A; François J; Rozes N
FEMS Yeast Res; 2006 Dec; 6(8):1167-83. PubMed ID: 17156014
[TBL] [Abstract][Full Text] [Related]
22. Ethanol production using immobilized Saccharomyces cerevisiae in lyophilized cellulose gel.
Winkelhausen E; Velickova E; Amartey SA; Kuzmanova S
Appl Biochem Biotechnol; 2010 Dec; 162(8):2214-20. PubMed ID: 20512428
[TBL] [Abstract][Full Text] [Related]
23. Ethanol fermentation technologies from sugar and starch feedstocks.
Bai FW; Anderson WA; Moo-Young M
Biotechnol Adv; 2008; 26(1):89-105. PubMed ID: 17964107
[TBL] [Abstract][Full Text] [Related]
24. Malolactic fermentation of wines with immobilised lactic acid bacteria - influence of concentration, type of support material and storage conditions.
Genisheva Z; Mussatto SI; Oliveira JM; Teixeira JA
Food Chem; 2013 Jun; 138(2-3):1510-4. PubMed ID: 23411274
[TBL] [Abstract][Full Text] [Related]
25. Effect of pressure and temperature on alcoholic fermentation by Saccharomyces cerevisiae immobilized on γ-alumina pellets.
Galanakis CM; Kordulis C; Kanellaki M; Koutinas AA; Bekatorou A; Lycourghiotis A
Bioresour Technol; 2012 Jun; 114():492-8. PubMed ID: 22472637
[TBL] [Abstract][Full Text] [Related]
26. Kinetic analysis of beer primary fermentation using yeast cells immobilized by ceramic support adsorption and alginate gel entrapment.
Zhang Y; Kennedy JF; Knill CJ; Panesar PS
Artif Cells Blood Substit Immobil Biotechnol; 2006; 34(4):395-405. PubMed ID: 16818413
[TBL] [Abstract][Full Text] [Related]
27. Ethanol production from concentrated food waste hydrolysates with yeast cells immobilized on corn stalk.
Yan S; Chen X; Wu J; Wang P
Appl Microbiol Biotechnol; 2012 May; 94(3):829-38. PubMed ID: 22395912
[TBL] [Abstract][Full Text] [Related]
28. Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains.
Berthels NJ; Cordero Otero RR; Bauer FF; Thevelein JM; Pretorius IS
FEMS Yeast Res; 2004 May; 4(7):683-9. PubMed ID: 15093771
[TBL] [Abstract][Full Text] [Related]
29. Ethanol fermentation of mahula (Madhuca latifolia L.) flowers using free and immobilized yeast Saccharomyces cerevisiae.
Swain MR; Kar S; Sahoo AK; Ray RC
Microbiol Res; 2007; 162(2):93-8. PubMed ID: 16580830
[TBL] [Abstract][Full Text] [Related]
30. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
Bely M; Stoeckle P; Masneuf-Pomarède I; Dubourdieu D
Int J Food Microbiol; 2008 Mar; 122(3):312-20. PubMed ID: 18262301
[TBL] [Abstract][Full Text] [Related]
31. Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.
Howell KS; Cozzolino D; Bartowsky EJ; Fleet GH; Henschke PA
FEMS Yeast Res; 2006 Jan; 6(1):91-101. PubMed ID: 16423074
[TBL] [Abstract][Full Text] [Related]
32. Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
González SS; Gallo L; Climent MA; Barrio E; Querol A
Int J Food Microbiol; 2007 May; 116(1):11-8. PubMed ID: 17346840
[TBL] [Abstract][Full Text] [Related]
33. Use of a novel immobilization yeast system for winemaking.
Peinado RA; Moreno JJ; Maestre O; Mauricio JC
Biotechnol Lett; 2005 Sep; 27(18):1421-4. PubMed ID: 16215861
[TBL] [Abstract][Full Text] [Related]
34. Use of Saccharum spontaneum (wild sugarcane) as biomaterial for cell immobilization and modulated ethanol production by thermotolerant Saccharomyces cerevisiae VS3.
Chandel AK; Narasu ML; Chandrasekhar G; Manikyam A; Rao LV
Bioresour Technol; 2009 Apr; 100(8):2404-10. PubMed ID: 19114303
[TBL] [Abstract][Full Text] [Related]
35. Ethanol production from rice winery waste-rice wine cake by simultaneous saccharification and fermentation without cooking.
Vu VH; Kim K
J Microbiol Biotechnol; 2009 Oct; 19(10):1161-8. PubMed ID: 19884775
[TBL] [Abstract][Full Text] [Related]
36. Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.
Ugliano M; Bartowsky EJ; McCarthy J; Moio L; Henschke PA
J Agric Food Chem; 2006 Aug; 54(17):6322-31. PubMed ID: 16910726
[TBL] [Abstract][Full Text] [Related]
37. An novel immobilization method of Saccharomyces cerevisiae to sorghum bagasse for ethanol production.
Yu J; Zhang X; Tan T
J Biotechnol; 2007 May; 129(3):415-20. PubMed ID: 17383041
[TBL] [Abstract][Full Text] [Related]
38. The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.
Malacrinò P; Tosi E; Caramia G; Prisco R; Zapparoli G
Lett Appl Microbiol; 2005; 40(6):466-72. PubMed ID: 15892744
[TBL] [Abstract][Full Text] [Related]
39. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
Ciani M; Beco L; Comitini F
Int J Food Microbiol; 2006 Apr; 108(2):239-45. PubMed ID: 16487611
[TBL] [Abstract][Full Text] [Related]
40. Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.
Tronchoni J; Gamero A; Arroyo-López FN; Barrio E; Querol A
Int J Food Microbiol; 2009 Sep; 134(3):237-43. PubMed ID: 19632733
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]