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PUBMED FOR HANDHELDS

Journal Abstract Search

162 related items for PubMed ID: 25204269

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  • 3. 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; 108(6):1871-9. PubMed ID: 19863684
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  • 4. Factors affecting the methanol content and yield of plum brandy.
    Zhang H, Woodams EE, Hang YD.
    J Food Sci; 2012 Apr; 77(4):T79-82. PubMed ID: 22393882
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  • 5. Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.
    Satora P, Tuszyński T.
    Food Microbiol; 2010 May; 27(3):418-24. PubMed ID: 20227608
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  • 7. Response of Saccharomyces cerevisiae to cadmium and nickel stress: the use of the sugar cane vinasse as a potential mitigator.
    Oliveira RP, Basso LC, Junior AP, Penna TC, Del Borghi M, Converti A.
    Biol Trace Elem Res; 2012 Jan; 145(1):71-80. PubMed ID: 21809054
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  • 8. Cellulase production by Penicillium funiculosum and its application in the hydrolysis of sugar cane bagasse for second generation ethanol production by fed batch operation.
    Maeda RN, Barcelos CA, Santa Anna LM, Pereira N.
    J Biotechnol; 2013 Jan 10; 163(1):38-44. PubMed ID: 23123260
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  • 10. Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains.
    Schehl B, Lachenmeier D, Senn T, Heinisch JJ.
    J Agric Food Chem; 2005 Oct 19; 53(21):8230-8. PubMed ID: 16218669
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  • 13. 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 19; 26(5):460-6. PubMed ID: 19465241
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  • 14. 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 19; 103(1):175-94. PubMed ID: 22911390
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  • 20. Production of ethanol from enzymatically hydrolyzed orange peel by the yeast Saccharomyces cerevisiae.
    Grohmann K, Baldwin EA, Buslig BS.
    Appl Biochem Biotechnol; 1994 Jan 19; 45-46():315-27. PubMed ID: 8010764
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