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Journal Abstract Search

391 related items for PubMed ID: 25387611

  • 1. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale.
    Marongiu A, Zara G, Legras JL, Del Caro A, Mascia I, Fadda C, Budroni M.
    J Ind Microbiol Biotechnol; 2015 Jan; 42(1):85-92. PubMed ID: 25387611
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  • 2. Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
    Piddocke MP, Kreisz S, Heldt-Hansen HP, Nielsen KF, Olsson L.
    Appl Microbiol Biotechnol; 2009 Sep; 84(3):453-64. PubMed ID: 19343343
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  • 3. Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes.
    Bigey F, Segond D, Friedrich A, Guezenec S, Bourgais A, Huyghe L, Agier N, Nidelet T, Sicard D.
    Curr Biol; 2021 Feb 22; 31(4):722-732.e5. PubMed ID: 33301710
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  • 4. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.
    Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P.
    Int J Food Microbiol; 2018 Nov 02; 284():22-30. PubMed ID: 29990636
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  • 5. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.
    Legras JL, Merdinoglu D, Cornuet JM, Karst F.
    Mol Ecol; 2007 May 02; 16(10):2091-102. PubMed ID: 17498234
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  • 8. Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough.
    Zhang CY, Bai XW, Lin X, Liu XE, Xiao DG.
    J Food Sci; 2015 Dec 02; 80(12):M2879-85. PubMed ID: 26580148
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  • 9. Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast.
    Oomuro M, Kato T, Zhou Y, Watanabe D, Motoyama Y, Yamagishi H, Akao T, Aizawa M.
    J Biosci Bioeng; 2016 Nov 02; 122(5):577-582. PubMed ID: 27212268
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  • 12. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.
    Palla M, Agnolucci M, Calzone A, Giovannetti M, Di Cagno R, Gobbetti M, Rizzello CG, Pontonio E.
    Int J Food Microbiol; 2019 Aug 02; 302():59-68. PubMed ID: 30115373
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  • 14. Microbiological and fermentative properties of baker's yeast starter used in breadmaking.
    Reale A, Di Renzo T, Succi M, Tremonte P, Coppola R, Sorrentino E.
    J Food Sci; 2013 Aug 02; 78(8):M1224-31. PubMed ID: 23957411
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  • 15. Immediate hypersensitivity to bakery, brewery and wine products in yeast-sensitive atopic dermatitis patients.
    Kortekangas-Savolainen O, Savolainen J, Lantto R, Kalimo K.
    Clin Exp Allergy; 1994 Sep 02; 24(9):836-42. PubMed ID: 7812885
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  • 16. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
    Palla M, Cristani C, Giovannetti M, Agnolucci M.
    Int J Food Microbiol; 2017 Jun 05; 250():19-26. PubMed ID: 28364622
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  • 20. Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.
    Albertin W, Marullo P, Aigle M, Dillmann C, de Vienne D, Bely M, Sicard D.
    Appl Environ Microbiol; 2011 Apr 05; 77(8):2772-84. PubMed ID: 21357433
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