199 related articles for article (PubMed ID: 38038459)
1. Species identification and strain discrimination of fermentation yeasts
Wang K; Chen J; Martiniuk J; Ma X; Li Q; Measday V; Lu X
Appl Environ Microbiol; 2023 Dec; 89(12):e0167323. PubMed ID: 38038459
[TBL] [Abstract][Full Text] [Related]
2. Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics.
Pietrafesa A; Capece A; Pietrafesa R; Bely M; Romano P
Yeast; 2020 Nov; 37(11):609-621. PubMed ID: 32567694
[TBL] [Abstract][Full Text] [Related]
3. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.
Tristezza M; Tufariello M; Capozzi V; Spano G; Mita G; Grieco F
Front Microbiol; 2016; 7():670. PubMed ID: 27242698
[TBL] [Abstract][Full Text] [Related]
4. Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation.
Zabukovec P; Čadež N; Čuš F
Food Technol Biotechnol; 2020 Sep; 58(3):337-347. PubMed ID: 33281489
[TBL] [Abstract][Full Text] [Related]
5. Effect of Temperature on the Prevalence of
Alonso-Del-Real J; Lairón-Peris M; Barrio E; Querol A
Front Microbiol; 2017; 8():150. PubMed ID: 28223968
[No Abstract] [Full Text] [Related]
6. Redox interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in mixed culture under enological conditions.
Cheraiti N; Guezenec S; Salmon JM
Appl Environ Microbiol; 2005 Jan; 71(1):255-60. PubMed ID: 15640195
[TBL] [Abstract][Full Text] [Related]
7. Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines.
Pérez D; Denat M; Heras JM; Guillamón JM; Ferreira V; Querol A
Int J Food Microbiol; 2022 Mar; 365():109554. PubMed ID: 35093767
[TBL] [Abstract][Full Text] [Related]
8. Molecular typing of wine yeast strains Saccharomyces bayanus var. uvarum using microsatellite markers.
Masneuf-Pomarède I; Le Jeune C; Durrens P; Lollier M; Aigle M; Dubourdieu D
Syst Appl Microbiol; 2007 Jan; 30(1):75-82. PubMed ID: 16621402
[TBL] [Abstract][Full Text] [Related]
9. Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily.
Prestianni R; Matraxia M; Naselli V; Pirrone A; Badalamenti N; Ingrassia M; Gaglio R; Settanni L; Columba P; Maggio A; Bruno M; Francesca N; Moschetti G; Alfonzo A
Food Microbiol; 2022 Oct; 107():104064. PubMed ID: 35953174
[TBL] [Abstract][Full Text] [Related]
10. Effect of
Huang M; Liu X; Li X; Sheng X; Li T; Tang W; Yu Z; Wang Y
Molecules; 2022 Nov; 27(22):. PubMed ID: 36432199
[No Abstract] [Full Text] [Related]
11. Growth kinetics and fermentation properties of autochthonous yeasts in pineapple juice fermentation for starter culture development.
Chanprasartsuk OO; Prakitchaiwattana C
Int J Food Microbiol; 2022 Jun; 371():109636. PubMed ID: 35447561
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Raman spectroscopy and chemometrics for identification and strain discrimination of the wine spoilage yeasts Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Brettanomyces bruxellensis.
Rodriguez SB; Thornton MA; Thornton RJ
Appl Environ Microbiol; 2013 Oct; 79(20):6264-70. PubMed ID: 23913433
[TBL] [Abstract][Full Text] [Related]
14. Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae.
Magyar I; Tóth T
Food Microbiol; 2011 Feb; 28(1):94-100. PubMed ID: 21056780
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry.
Grijalva-Vallejos N; Aranda A; Matallana E
Int J Food Microbiol; 2020 Mar; 317():108462. PubMed ID: 31794930
[TBL] [Abstract][Full Text] [Related]
16. Qualitative and quantitative screening of the β-glucosidase activity in Saccharomyces cerevisiae and Saccharomyces uvarum strains isolated from refrigerated must.
Bonciani T; De Vero L; Giannuzzi E; Verspohl A; Giudici P
Lett Appl Microbiol; 2018 Jul; 67(1):72-78. PubMed ID: 29604215
[TBL] [Abstract][Full Text] [Related]
17. Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation.
Wang C; Mas A; Esteve-Zarzoso B
Int J Food Microbiol; 2015 Aug; 206():67-74. PubMed ID: 25956738
[TBL] [Abstract][Full Text] [Related]
18. Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine.
Tosi E; Azzolini M; Guzzo F; Zapparoli G
J Appl Microbiol; 2009 Jul; 107(1):210-8. PubMed ID: 19245401
[TBL] [Abstract][Full Text] [Related]
19. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
Urso R; Rantsiou K; Dolci P; Rolle L; Comi G; Cocolin L
FEMS Yeast Res; 2008 Nov; 8(7):1053-62. PubMed ID: 18341578
[TBL] [Abstract][Full Text] [Related]
20. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
Comitini F; Gobbi M; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
Food Microbiol; 2011 Aug; 28(5):873-82. PubMed ID: 21569929
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]