391 related articles for article (PubMed ID: 25387611)
1. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale.
Marongiu A; Zara G; Legras JL; Del Caro A; Mascia I; Fadda C; Budroni M
J Ind Microbiol Biotechnol; 2015 Jan; 42(1):85-92. PubMed ID: 25387611
[TBL] [Abstract][Full Text] [Related]
2. Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
Piddocke MP; Kreisz S; Heldt-Hansen HP; Nielsen KF; Olsson L
Appl Microbiol Biotechnol; 2009 Sep; 84(3):453-64. PubMed ID: 19343343
[TBL] [Abstract][Full Text] [Related]
3. Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes.
Bigey F; Segond D; Friedrich A; Guezenec S; Bourgais A; Huyghe L; Agier N; Nidelet T; Sicard D
Curr Biol; 2021 Feb; 31(4):722-732.e5. PubMed ID: 33301710
[TBL] [Abstract][Full Text] [Related]
4. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.
Capece A; Romaniello R; Pietrafesa A; Siesto G; Pietrafesa R; Zambuto M; Romano P
Int J Food Microbiol; 2018 Nov; 284():22-30. PubMed ID: 29990636
[TBL] [Abstract][Full Text] [Related]
5. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.
Legras JL; Merdinoglu D; Cornuet JM; Karst F
Mol Ecol; 2007 May; 16(10):2091-102. PubMed ID: 17498234
[TBL] [Abstract][Full Text] [Related]
6. Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer.
Pirrone A; Prestianni R; Naselli V; Todaro A; Farina V; Tinebra I; Raffaele G; Badalamenti N; Maggio A; Gaglio R; Settanni L; Bruno M; Moschetti G; Alfonzo A; Francesca N
Int J Food Microbiol; 2022 Oct; 379():109868. PubMed ID: 35961159
[TBL] [Abstract][Full Text] [Related]
7. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.
Winters M; Panayotides D; Bayrak M; Rémont G; Viejo CG; Liu D; Le B; Liu Y; Luo J; Zhang P; Howell K
J Appl Microbiol; 2019 Sep; 127(3):778-793. PubMed ID: 31211891
[TBL] [Abstract][Full Text] [Related]
8. Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough.
Zhang CY; Bai XW; Lin X; Liu XE; Xiao DG
J Food Sci; 2015 Dec; 80(12):M2879-85. PubMed ID: 26580148
[TBL] [Abstract][Full Text] [Related]
9. Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast.
Oomuro M; Kato T; Zhou Y; Watanabe D; Motoyama Y; Yamagishi H; Akao T; Aizawa M
J Biosci Bioeng; 2016 Nov; 122(5):577-582. PubMed ID: 27212268
[TBL] [Abstract][Full Text] [Related]
10. Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture.
Mohd Roby BH; Muhialdin BJ; Abadl MMT; Mat Nor NA; Marzlan AA; Lim SAH; Mustapha NA; Meor Hussin AS
J Food Sci; 2020 Aug; 85(8):2286-2295. PubMed ID: 32691422
[TBL] [Abstract][Full Text] [Related]
11. Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds.
Larroque MN; Carrau F; Fariña L; Boido E; Dellacassa E; Medina K
Int J Food Microbiol; 2021 Jan; 337():108953. PubMed ID: 33161347
[TBL] [Abstract][Full Text] [Related]
12. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.
Palla M; Agnolucci M; Calzone A; Giovannetti M; Di Cagno R; Gobbetti M; Rizzello CG; Pontonio E
Int J Food Microbiol; 2019 Aug; 302():59-68. PubMed ID: 30115373
[TBL] [Abstract][Full Text] [Related]
13. Degradation of spent craft brewer's yeast by caprine rumen hyper ammonia-producing bacteria.
Harlow BE; Bryant RW; Cohen SD; O'Connell SP; Flythe MD
Lett Appl Microbiol; 2016 Oct; 63(4):307-12. PubMed ID: 27471059
[TBL] [Abstract][Full Text] [Related]
14. Microbiological and fermentative properties of baker's yeast starter used in breadmaking.
Reale A; Di Renzo T; Succi M; Tremonte P; Coppola R; Sorrentino E
J Food Sci; 2013 Aug; 78(8):M1224-31. PubMed ID: 23957411
[TBL] [Abstract][Full Text] [Related]
15. Immediate hypersensitivity to bakery, brewery and wine products in yeast-sensitive atopic dermatitis patients.
Kortekangas-Savolainen O; Savolainen J; Lantto R; Kalimo K
Clin Exp Allergy; 1994 Sep; 24(9):836-42. PubMed ID: 7812885
[TBL] [Abstract][Full Text] [Related]
16. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
Palla M; Cristani C; Giovannetti M; Agnolucci M
Int J Food Microbiol; 2017 Jun; 250():19-26. PubMed ID: 28364622
[TBL] [Abstract][Full Text] [Related]
17. Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production.
Grijalva-Vallejos N; Krogerus K; Nikulin J; Magalhães F; Aranda A; Matallana E; Gibson B
Food Microbiol; 2021 Sep; 98():103644. PubMed ID: 33875226
[TBL] [Abstract][Full Text] [Related]
18. Utilization of African grains for sourdough bread making.
Coda R; Di Cagno R; Rizzello CG; Nionelli L; Edema MO; Gobbetti M
J Food Sci; 2011 Aug; 76(6):M329-35. PubMed ID: 22417505
[TBL] [Abstract][Full Text] [Related]
19. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation.
Mamhoud A; Nionelli L; Bouzaine T; Hamdi M; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2016 May; 225():9-19. PubMed ID: 26974248
[TBL] [Abstract][Full Text] [Related]
20. Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.
Albertin W; Marullo P; Aigle M; Dillmann C; de Vienne D; Bely M; Sicard D
Appl Environ Microbiol; 2011 Apr; 77(8):2772-84. PubMed ID: 21357433
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]