357 related articles for article (PubMed ID: 24029027)
1. Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
Nyanga LK; Nout MJ; Smid EJ; Boekhout T; Zwietering MH
Int J Food Microbiol; 2013 Sep; 166(3):426-32. PubMed ID: 24029027
[TBL] [Abstract][Full Text] [Related]
2. Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe.
Nyanga LK; Nout MJ; Gadaga TH; Theelen B; Boekhout T; Zwietering MH
Int J Food Microbiol; 2007 Nov; 120(1-2):159-66. PubMed ID: 17904237
[TBL] [Abstract][Full Text] [Related]
3. Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii, P. kudriavzevii and Saccharomyces cerevisiae.
van Rijswijck IM; Dijksterhuis J; Wolkers-Rooijackers JC; Abee T; Smid EJ
Yeast; 2015 Jan; 32(1):89-101. PubMed ID: 25308873
[TBL] [Abstract][Full Text] [Related]
4. Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.
de Melo Pereira GV; Soccol VT; Pandey A; Medeiros AB; Andrade Lara JM; Gollo AL; Soccol CR
Int J Food Microbiol; 2014 Oct; 188():60-6. PubMed ID: 25087206
[TBL] [Abstract][Full Text] [Related]
5. Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
Rodríguez-Lerma GK; Gutiérrez-Moreno K; Cárdenas-Manríquez M; Botello-Álvarez E; Jiménez-Islas H; Rico-Martínez R; Navarrete-Bolaños JL
J Food Sci; 2011 Aug; 76(6):M346-52. PubMed ID: 22417507
[TBL] [Abstract][Full Text] [Related]
6. Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.).
Duarte WF; Dragone G; Dias DR; Oliveira JM; Teixeira JA; Silva JB; Schwan RF
Int J Food Microbiol; 2010 Oct; 143(3):173-82. PubMed ID: 20828848
[TBL] [Abstract][Full Text] [Related]
7. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
Varela C; Barker A; Tran T; Borneman A; Curtin C
Int J Food Microbiol; 2017 Jul; 252():1-9. PubMed ID: 28436828
[TBL] [Abstract][Full Text] [Related]
8. Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.
Lu Y; Huang D; Lee PR; Liu SQ
J Sci Food Agric; 2016 Mar; 96(5):1511-21. PubMed ID: 25966435
[TBL] [Abstract][Full Text] [Related]
9. Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions.
Canonico L; Solomon M; Comitini F; Ciani M; Varela C
Food Microbiol; 2019 Dec; 84():103247. PubMed ID: 31421773
[TBL] [Abstract][Full Text] [Related]
10. Wine produced from date palm (Phoenix dactylifera L.) fruits using Saccharomyces cerevisiae X01 isolated from Nigerian locally fermented beverages.
Oladoja EO; Oyewole OA; Okeke SK; Azuh VO; Oladoja OI; Jagaba A
Arch Microbiol; 2021 Jan; 203(1):193-204. PubMed ID: 32803346
[TBL] [Abstract][Full Text] [Related]
11. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a
Li RY; Zheng XW; Zhang X; Yan Z; Wang XY; Han BZ
Food Microbiol; 2018 Dec; 76():11-20. PubMed ID: 30166130
[TBL] [Abstract][Full Text] [Related]
12. Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast.
Miljić U; Puškaš V; Vučurović V; Muzalevski A
J Food Sci; 2017 Jun; 82(6):1443-1450. PubMed ID: 28494091
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries.
Bae HM; Haile M; Kang WH
Food Sci Technol Int; 2022 Dec; 28(8):716-727. PubMed ID: 34713752
[TBL] [Abstract][Full Text] [Related]
14. The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process.
Duarte WF; Amorim JC; Schwan RF
Antonie Van Leeuwenhoek; 2013 Jan; 103(1):175-94. PubMed ID: 22911390
[TBL] [Abstract][Full Text] [Related]
15. Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
López de Lerma N; García-Martínez T; Moreno J; Mauricio JC; Peinado RA
Food Chem; 2012 Dec; 135(4):2445-52. PubMed ID: 22980827
[TBL] [Abstract][Full Text] [Related]
16. Selection of yeast starter culture strains for the production of marula fruit wines and distillates.
Fundira M; Blom M; Pretorius IS; van Rensburg P
J Agric Food Chem; 2002 Mar; 50(6):1535-42. PubMed ID: 11879033
[TBL] [Abstract][Full Text] [Related]
17. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.
López de Lerma N; Peinado RA
Int J Food Microbiol; 2011 Jan; 145(1):342-8. PubMed ID: 21215485
[TBL] [Abstract][Full Text] [Related]
18. Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe.
Nyanga LK; Gadaga TH; Nout MJ; Smid EJ; Boekhout T; Zwietering MH
Food Chem; 2013 May; 138(1):168-72. PubMed ID: 23265472
[TBL] [Abstract][Full Text] [Related]
19. Chemical and volatile composition of Pálinka produced using different commercial yeast strains of Saccharomyces cerevisiae.
Pham TM; Varjú R; Bujna E; Hoschke Á; Farkas C; Nguyen TB; Sharma M; Pandey A; Gupta VK; Nguyen QD; Kókai Z
Int J Food Microbiol; 2022 Nov; 381():109891. PubMed ID: 36063681
[TBL] [Abstract][Full Text] [Related]
20. QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.
Eder M; Sanchez I; Brice C; Camarasa C; Legras JL; Dequin S
BMC Genomics; 2018 Mar; 19(1):166. PubMed ID: 29490607
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
