312 related articles for article (PubMed ID: 24447289)
1. Optimization of carbon and nitrogen medium components for biomass production using non-Saccharomyces wine yeasts.
Schnierda T; Bauer FF; Divol B; van Rensburg E; Görgens JF
Lett Appl Microbiol; 2014 May; 58(5):478-85. PubMed ID: 24447289
[TBL] [Abstract][Full Text] [Related]
2. The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture.
Barkhuizen JH; Coetzee G; van Rensburg E; Görgens JF
Bioprocess Biosyst Eng; 2021 Dec; 44(12):2655-2665. PubMed ID: 34499236
[TBL] [Abstract][Full Text] [Related]
3. Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation.
Kemsawasd V; Viana T; Ardö Y; Arneborg N
Appl Microbiol Biotechnol; 2015 Dec; 99(23):10191-207. PubMed ID: 26257263
[TBL] [Abstract][Full Text] [Related]
4. Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.
Englezos V; Cocolin L; Rantsiou K; Ortiz-Julien A; Bloem A; Dequin S; Camarasa C
Appl Environ Microbiol; 2018 Aug; 84(16):. PubMed ID: 29858207
[TBL] [Abstract][Full Text] [Related]
5. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.
Prior KJ; Bauer FF; Divol B
Food Microbiol; 2019 Jun; 79():75-84. PubMed ID: 30621878
[TBL] [Abstract][Full Text] [Related]
6. Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy.
Binati RL; Lemos Junior WJF; Luzzini G; Slaghenaufi D; Ugliano M; Torriani S
Int J Food Microbiol; 2020 Apr; 318():108470. PubMed ID: 31841784
[TBL] [Abstract][Full Text] [Related]
7. Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.
Shekhawat K; Bauer FF; Setati ME
Appl Microbiol Biotechnol; 2017 Mar; 101(6):2479-2491. PubMed ID: 27913851
[TBL] [Abstract][Full Text] [Related]
8. Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking.
Binati RL; Innocente G; Gatto V; Celebrin A; Polo M; Felis GE; Torriani S
Food Res Int; 2019 Aug; 122():432-442. PubMed ID: 31229097
[TBL] [Abstract][Full Text] [Related]
9. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition.
Porter TJ; Divol B; Setati ME
Int J Food Microbiol; 2019 Feb; 290():273-287. PubMed ID: 30412799
[TBL] [Abstract][Full Text] [Related]
10. Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.
Contreras A; Curtin C; Varela C
Appl Microbiol Biotechnol; 2015 Feb; 99(4):1885-95. PubMed ID: 25388943
[TBL] [Abstract][Full Text] [Related]
11. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
Medina K; Boido E; Dellacassa E; Carrau F
Int J Food Microbiol; 2012 Jul; 157(2):245-50. PubMed ID: 22687186
[TBL] [Abstract][Full Text] [Related]
12. Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains.
Câmara AA; Maréchal PA; Tourdot-Maréchal R; Husson F
Food Res Int; 2019 Sep; 123():364-372. PubMed ID: 31284988
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Influence of Lachancea thermotolerans on cv. Emir wine fermentation.
Balikci EK; Tanguler H; Jolly NP; Erten H
Yeast; 2016 Jul; 33(7):313-21. PubMed ID: 27113383
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Optimizing growth and biomass production of non-
Torrellas M; Pietrafesa R; Ferrer-Pinós A; Capece A; Matallana E; Aranda A
Front Microbiol; 2023; 14():1209940. PubMed ID: 37346752
[TBL] [Abstract][Full Text] [Related]
17. The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability.
González B; Vázquez J; Morcillo-Parra MÁ; Mas A; Torija MJ; Beltran G
Food Microbiol; 2018 Sep; 74():64-74. PubMed ID: 29706339
[TBL] [Abstract][Full Text] [Related]
18. Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones.
Escribano R; González-Arenzana L; Portu J; Garijo P; López-Alfaro I; López R; Santamaría P; Gutiérrez AR
J Appl Microbiol; 2018 Jun; 124(6):1521-1531. PubMed ID: 29457321
[TBL] [Abstract][Full Text] [Related]
19. The transcriptomic response of a wine strain of Lachancea thermotolerans to oxygen deprivation.
Shekhawat K; Bauer FF; Setati ME
FEMS Yeast Res; 2020 Oct; 20(7):. PubMed ID: 32960268
[TBL] [Abstract][Full Text] [Related]
20. Investigating the proteins released by yeasts in synthetic wine fermentations.
Mostert TT; Divol B
Int J Food Microbiol; 2014 Feb; 171():108-18. PubMed ID: 24334096
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
