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Journal Abstract Search

252 related items for PubMed ID: 21645814

  • 21. Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
    González SS, Gallo L, Climent MA, Barrio E, Querol A.
    Int J Food Microbiol; 2007 May 01; 116(1):11-8. PubMed ID: 17346840
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  • 22. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
    Moreira N, Mendes F, Hogg T, Vasconcelos I.
    Int J Food Microbiol; 2005 Sep 15; 103(3):285-94. PubMed ID: 16099313
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  • 23. Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.
    Morata A, Gómez-Cordovés MC, Calderón F, Suárez JA.
    Int J Food Microbiol; 2006 Feb 01; 106(2):123-9. PubMed ID: 16225947
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  • 24. Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus.
    Lee PR, Ong YL, Yu B, Curran P, Liu SQ.
    Food Microbiol; 2010 Oct 01; 27(7):853-61. PubMed ID: 20688226
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  • 25. Influence of sequential yeast mixtures on wine fermentation.
    Clemente-Jimenez JM, Mingorance-Cazorla L, Martínez-Rodríguez S, Las Heras-Vázquez FJ, Rodríguez-Vico F.
    Int J Food Microbiol; 2005 Feb 15; 98(3):301-8. PubMed ID: 15698691
    [Abstract] [Full Text] [Related]

  • 26. Improved ethanol production by mixed immobilized cells of Kluyveromyces marxianus and Saccharomyces cerevisiae from cheese whey powder solution fermentation.
    Guo X, Zhou J, Xiao D.
    Appl Biochem Biotechnol; 2010 Jan 15; 160(2):532-8. PubMed ID: 19002658
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  • 28. Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.
    Viana F, Gil JV, Vallés S, Manzanares P.
    Int J Food Microbiol; 2009 Sep 30; 135(1):68-74. PubMed ID: 19683823
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  • 31. Effect of the addition of inert cellulose substrates to grape must on Saccharomyces cerevisiae diversity and the evolution of alcoholic fermentation.
    López R, Epifanio S, Garijo P, Santamaría P, Gutiérrez AR.
    Lett Appl Microbiol; 2006 May 30; 42(5):465-70. PubMed ID: 16620204
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  • 32. 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 30; 99(23):10191-207. PubMed ID: 26257263
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  • 33. 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 30; 37(11):609-621. PubMed ID: 32567694
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  • 34. Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis.
    Csoma H, Zakany N, Capece A, Romano P, Sipiczki M.
    Int J Food Microbiol; 2010 Jun 15; 140(2-3):239-48. PubMed ID: 20413169
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  • 35. Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts.
    Sadoudi M, Tourdot-Maréchal R, Rousseaux S, Steyer D, Gallardo-Chacón JJ, Ballester J, Vichi S, Guérin-Schneider R, Caixach J, Alexandre H.
    Food Microbiol; 2012 Dec 15; 32(2):243-53. PubMed ID: 22986187
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  • 37. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.
    Domizio P, Romani C, Lencioni L, Comitini F, Gobbi M, Mannazzu I, Ciani M.
    Int J Food Microbiol; 2011 Jun 30; 147(3):170-80. PubMed ID: 21531033
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  • 38. Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.
    Tronchoni J, Gamero A, Arroyo-López FN, Barrio E, Querol A.
    Int J Food Microbiol; 2009 Sep 15; 134(3):237-43. PubMed ID: 19632733
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  • 39. Increase of acetate ester-hydrolysing esterase activity in mixed cultures of Saccharomyces cerevisiae and Pichia anomala.
    Kurita O.
    J Appl Microbiol; 2008 Apr 15; 104(4):1051-8. PubMed ID: 17976172
    [Abstract] [Full Text] [Related]

  • 40. Ethanol production from rice winery waste-rice wine cake by simultaneous saccharification and fermentation without cooking.
    Vu VH, Kim K.
    J Microbiol Biotechnol; 2009 Oct 15; 19(10):1161-8. PubMed ID: 19884775
    [Abstract] [Full Text] [Related]

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