112 related articles for article (PubMed ID: 32578846)
1. Evaluation of the fermentative capacity of an indigenous Hanseniaspora sp. strain isolated from Lebanese apples for cider production.
Al Daccache M; Salameh D; Chamy LEL; Koubaa M; Maroun RG; Vorobiev E; Louka N
FEMS Microbiol Lett; 2020 Jun; 367(12):. PubMed ID: 32578846
[TBL] [Abstract][Full Text] [Related]
2. Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples.
Al Daccache M; Koubaa M; Maroun RG; Salameh D; Louka N; Vorobiev E
Food Res Int; 2020 Mar; 129():108840. PubMed ID: 32036887
[TBL] [Abstract][Full Text] [Related]
3. Influence of fermentation with Hanseniaspora sp. yeast on the volatile profile of fermented apple.
de Arruda Moura Pietrowski G; dos Santos CM; Sauer E; Wosiacki G; Nogueira A
J Agric Food Chem; 2012 Oct; 60(39):9815-21. PubMed ID: 22958203
[TBL] [Abstract][Full Text] [Related]
4. Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?
Grangeteau C; Gerhards D; Rousseaux S; von Wallbrunn C; Alexandre H; Guilloux-Benatier M
Food Microbiol; 2015 Sep; 50():70-7. PubMed ID: 25998817
[TBL] [Abstract][Full Text] [Related]
5. Viability of Hanseniaspora uvarum yeast preserved by lyophilization and cryopreservation.
de Arruda Moura Pietrowski G; Grochoski M; Sartori GF; Gomes TA; Wosiacki G; Nogueira A
Yeast; 2015 Aug; 32(8):559-65. PubMed ID: 26095929
[TBL] [Abstract][Full Text] [Related]
6. Ultrasound-assisted fermentation for cider production from Lebanese apples.
Al Daccache M; Koubaa M; Salameh D; Maroun RG; Louka N; Vorobiev E
Ultrason Sonochem; 2020 May; 63():104952. PubMed ID: 31945563
[TBL] [Abstract][Full Text] [Related]
7. The role of indigenous yeasts in traditional Irish cider fermentations.
Morrissey WF; Davenport B; Querol A; Dobson AD
J Appl Microbiol; 2004; 97(3):647-55. PubMed ID: 15281947
[TBL] [Abstract][Full Text] [Related]
8. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.
Kim DH; Lee SB; Jeon JY; Park HD
Int J Food Microbiol; 2019 Feb; 290():193-204. PubMed ID: 30347355
[TBL] [Abstract][Full Text] [Related]
9. A yeast isolated from cashew apple juice and its ability to produce first- and second-generation ethanol.
Barros EM; Rodrigues TH; Pinheiro AD; Angelim AL; Melo VM; Rocha MV; Gonçalves LR
Appl Biochem Biotechnol; 2014 Dec; 174(8):2762-76. PubMed ID: 25238918
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes.
González Flores M; Origone AC; Bajda L; Rodríguez ME; Lopes CA
Int J Food Microbiol; 2021 May; 345():109129. PubMed ID: 33711686
[TBL] [Abstract][Full Text] [Related]
11. Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review.
Al Daccache M; Koubaa M; Maroun RG; Salameh D; Louka N; Vorobiev E
Molecules; 2020 Aug; 25(16):. PubMed ID: 32823772
[TBL] [Abstract][Full Text] [Related]
12. Diversity and dynamics of bacterial and fungal communities in cider for distillation.
Misery B; Legendre P; Rue O; Bouchart V; Guichard H; Laplace JM; Cretenet M
Int J Food Microbiol; 2021 Feb; 339():108987. PubMed ID: 33321431
[TBL] [Abstract][Full Text] [Related]
13. Yeast species associated with the spontaneous fermentation of cider.
Valles BS; Bedriñana RP; Tascón NF; Simón AQ; Madrera RR
Food Microbiol; 2007 Feb; 24(1):25-31. PubMed ID: 16943091
[TBL] [Abstract][Full Text] [Related]
14. Hanseniaspora nectarophila sp. nov., a yeast species isolated from ephemeral flowers.
Čadež N; Pagnocca FC; Raspor P; Rosa CA
Int J Syst Evol Microbiol; 2014 Jul; 64(Pt 7):2364-2369. PubMed ID: 24763602
[TBL] [Abstract][Full Text] [Related]
15. Genomic content of a novel yeast species Hanseniaspora gamundiae sp. nov. from fungal stromata (Cyttaria) associated with a unique fermented beverage in Andean Patagonia, Argentina.
Čadež N; Bellora N; Ulloa R; Hittinger CT; Libkind D
PLoS One; 2019; 14(1):e0210792. PubMed ID: 30699175
[TBL] [Abstract][Full Text] [Related]
16. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
[TBL] [Abstract][Full Text] [Related]
17. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations.
Wei J; Zhang Y; Qiu Y; Guo H; Ju H; Wang Y; Yuan Y; Yue T
Food Chem; 2020 Feb; 306():125623. PubMed ID: 31606633
[TBL] [Abstract][Full Text] [Related]
18. Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation.
Langenberg AK; Bink FJ; Wolff L; Walter S; von Wallbrunn C; Grossmann M; Heinisch JJ; Schmitz HP
Appl Environ Microbiol; 2017 Nov; 83(22):. PubMed ID: 28887422
[No Abstract] [Full Text] [Related]
19. Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider.
Ma S; Neilson A; Lahne J; Peck G; O'Keefe S; Hurley EK; Sandbrook A; Stewart A
J Food Sci; 2018 Nov; 83(11):2772-2781. PubMed ID: 30347443
[TBL] [Abstract][Full Text] [Related]
20. Yeast species diversity in apple juice for cider production evidenced by culture-based method.
Lorenzini M; Simonato B; Zapparoli G
Folia Microbiol (Praha); 2018 Nov; 63(6):677-684. PubMed ID: 29736893
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]