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Journal Abstract Search

610 related items for PubMed ID: 19329211

  • 1. Selection, growth, and chemo-sensory evaluation of flocculent starter culture strains of Saccharomyces cerevisiae in the large-scale production of traditional Brazilian cachaça.
    Silva CL, Vianna CR, Cadete RM, Santos RO, Gomes FC, Oliveira ES, Rosa CA.
    Int J Food Microbiol; 2009 May 31; 131(2-3):203-10. PubMed ID: 19329211
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  • 3. Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of "cachaça" the Brazilian sugarcane spirit.
    Vicente MA, Fietto LG, Castro IM, dos Santos AN, Coutrim MX, Brandão RL.
    Int J Food Microbiol; 2006 Apr 15; 108(1):51-9. PubMed ID: 16481057
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  • 4. Saccharomyces cerevisiae strains from traditional fermentations of Brazilian cachaça: trehalose metabolism, heat and ethanol resistance.
    Vianna CR, Silva CL, Neves MJ, Rosa CA.
    Antonie Van Leeuwenhoek; 2008 Apr 15; 93(1-2):205-17. PubMed ID: 17701283
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  • 5. Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil.
    Campos CR, Silva CF, Dias DR, Basso LC, Amorim HV, Schwan RF.
    J Appl Microbiol; 2010 Jun 15; 108(6):1871-9. PubMed ID: 19863684
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  • 6. An optimized procedure for the enological selection of non-Saccharomyces starter cultures.
    De Benedictis M, Bleve G, Grieco F, Tristezza M, Tufariello M, Grieco F.
    Antonie Van Leeuwenhoek; 2011 Feb 15; 99(2):189-200. PubMed ID: 20571862
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  • 7. 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 15; 103(1):175-94. PubMed ID: 22911390
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  • 8. Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.
    de Souza AP, Vicente Mde A, Klein RC, Fietto LG, Coutrim MX, de Cássia Franco Afonso RJ, Araújo LD, da Silva PH, Bouillet LE, Castro IM, Brandão RL.
    Antonie Van Leeuwenhoek; 2012 Feb 15; 101(2):379-92. PubMed ID: 21932076
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  • 9. Yeast species involved in artisanal cachaça fermentation in three stills with different technological levels in Pernambuco, Brazil.
    Nova MX, Schuler AR, Brasileiro BT, Morais MA.
    Food Microbiol; 2009 Aug 15; 26(5):460-6. PubMed ID: 19465241
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  • 10. Electrospray ionization mass spectrometry characterization of musts and alembic Brazilian cachaças using selected yeast strains.
    Badotti F, Gomes FC, Teodoro MM, Silva AL, Rosa CA, Machado AM.
    J Food Sci; 2014 Apr 15; 79(4):C476-83. PubMed ID: 24712492
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  • 11. 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 15; 8(7):1053-62. PubMed ID: 18341578
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  • 13. Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard.
    Cappello MS, Bleve G, Grieco F, Dellaglio F, Zacheo G.
    J Appl Microbiol; 2004 Nov 15; 97(6):1274-80. PubMed ID: 15546418
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  • 14. Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains.
    Callejon RM, Clavijo A, Ortigueira P, Troncoso AM, Paneque P, Morales ML.
    Anal Chim Acta; 2010 Feb 15; 660(1-2):68-75. PubMed ID: 20103145
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  • 15. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
    Moreira N, Mendes F, Guedes de Pinho P, Hogg T, Vasconcelos I.
    Int J Food Microbiol; 2008 Jun 10; 124(3):231-8. PubMed ID: 18457893
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  • 16. A laboratory yeast strain suitable for spirit production.
    Schehl B, Müller C, Senn T, Heinisch JJ.
    Yeast; 2004 Dec 10; 21(16):1375-89. PubMed ID: 15565641
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  • 17. Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae.
    Pérez-Nevado F, Albergaria H, Hogg T, Girio F.
    Int J Food Microbiol; 2006 May 01; 108(3):336-45. PubMed ID: 16564103
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  • 18. Flocculation characteristics of an isolated mutant flocculent Saccharomyces cerevisiae strain and its application for fuel ethanol production from kitchen refuse.
    Ma K, Wakisaka M, Sakai K, Shirai Y.
    Bioresour Technol; 2009 Apr 01; 100(7):2289-92. PubMed ID: 19097887
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  • 19. How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça?
    Portugal CB, de Silva AP, Bortoletto AM, Alcarde AR.
    Food Res Int; 2017 Jan 01; 91():18-25. PubMed ID: 28290322
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  • 20. Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça production.
    Oliveira VA, Vicente MA, Fietto LG, Castro IM, Coutrim MX, Schüller D, Alves H, Casal M, Santos JO, Araújo LD, da Silva PH, Brandão RL.
    Appl Environ Microbiol; 2008 Feb 01; 74(3):693-701. PubMed ID: 18065624
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