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Journal Abstract Search

216 related items for PubMed ID: 32180399

  • 1. Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation.
    Deng N, Du H, Xu Y.
    J Agric Food Chem; 2020 Apr 29; 68(17):4903-4911. PubMed ID: 32180399
    [Abstract] [Full Text] [Related]

  • 2. Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production.
    Wei J, Du H, Zhang H, Nie Y, Xu Y.
    Int J Food Microbiol; 2021 Jan 16; 337():108933. PubMed ID: 33181418
    [Abstract] [Full Text] [Related]

  • 3. Culture-based analysis of fungi in leaves after the primary and secondary fermentation processes during Ishizuchi-kurocha production and lactate assimilation of P. kudriavzevii.
    Yamamoto M, Horie M, Fukushima M, Toyotome T.
    Int J Food Microbiol; 2019 Oct 02; 306():108263. PubMed ID: 31306941
    [Abstract] [Full Text] [Related]

  • 4. Effects of modernized fermentation on the microbial community succession and ethyl lactate metabolism in Chinese baijiu fermentation.
    Wang X, Wang B, Sun Z, Tan W, Zheng J, Zhu W.
    Food Res Int; 2022 Sep 02; 159():111566. PubMed ID: 35940782
    [Abstract] [Full Text] [Related]

  • 5. l-Lactic Acid Production via Sustainable Neutralizer-Free Route by Engineering Acid-Tolerant Yeast Pichia kudriavzevii.
    Zhang B, Li R, Yu L, Wu C, Liu Z, Bai F, Yu B, Wang L.
    J Agric Food Chem; 2023 Jul 26; 71(29):11131-11140. PubMed ID: 37439413
    [Abstract] [Full Text] [Related]

  • 6. Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification.
    Del Mónaco SM, Barda NB, Rubio NC, Caballero AC.
    J Appl Microbiol; 2014 Aug 26; 117(2):451-64. PubMed ID: 24844932
    [Abstract] [Full Text] [Related]

  • 7. Isolation, identification, and technological characteristics analysis of yeast strains from Pyracantha fortuneana fruits fermentation liquid.
    Zhu L, Yu JY, Xu QF, Bai X, Gao X, Zhang LF, Liu WL, Wang HH, Cai J.
    Arch Microbiol; 2024 Oct 18; 206(11):436. PubMed ID: 39419831
    [Abstract] [Full Text] [Related]

  • 8. Serine Improves Lactic Acid Stress Tolerance and Ethanol Production in Zygosaccharomyces bailii in Baijiu Fermentation.
    Wei J, Nie Y, Du H, Xu Y.
    J Agric Food Chem; 2023 Dec 20; 71(50):20295-20303. PubMed ID: 37929595
    [Abstract] [Full Text] [Related]

  • 9. Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.
    Peris D, Pérez-Través L, Belloch C, Querol A.
    Food Microbiol; 2016 Feb 20; 53(Pt B):31-40. PubMed ID: 26678127
    [Abstract] [Full Text] [Related]

  • 10. Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu.
    You L, Zhao D, Zhou R, Tan Y, Wang T, Zheng J.
    World J Microbiol Biotechnol; 2021 Jan 11; 37(2):26. PubMed ID: 33427975
    [Abstract] [Full Text] [Related]

  • 11. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach.
    Li RY, Zheng XW, Zhang X, Yan Z, Wang XY, Han BZ.
    Food Microbiol; 2018 Dec 11; 76():11-20. PubMed ID: 30166130
    [Abstract] [Full Text] [Related]

  • 12. Isolation and identification of epiphytic Pichia kudriavzevii from loquat peels and investigation of its fermentation characteristics for liquor production.
    Xu Q, Huang W, Li Y, Cai J, Gao X, Bai X, Liu W, Zhang L, Zhu L.
    Arch Microbiol; 2024 Oct 19; 206(11):440. PubMed ID: 39425794
    [Abstract] [Full Text] [Related]

  • 13. Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae.
    Li RR, Xu M, Zheng J, Liu YJ, Sun CH, Wang H, Guo XW, Xiao DG, Wu XL, Chen YF.
    Front Microbiol; 2022 Oct 19; 13():902597. PubMed ID: 35711782
    [Abstract] [Full Text] [Related]

  • 14. Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae.
    Yan G, Zhang B, Joseph L, Waterhouse AL.
    Food Microbiol; 2020 Sep 19; 90():103460. PubMed ID: 32336379
    [Abstract] [Full Text] [Related]

  • 15. High-temperature ethanol production using thermotolerant yeast newly isolated from Greater Mekong Subregion.
    Techaparin A, Thanonkeo P, Klanrit P.
    Braz J Microbiol; 2017 Sep 19; 48(3):461-475. PubMed ID: 28365094
    [Abstract] [Full Text] [Related]

  • 16. Ethanol production from alkali-treated rice straw via simultaneous saccharification and fermentation using newly isolated thermotolerant Pichia kudriavzevii HOP-1.
    Oberoi HS, Babbar N, Sandhu SK, Dhaliwal SS, Kaur U, Chadha BS, Bhargav VK.
    J Ind Microbiol Biotechnol; 2012 Apr 19; 39(4):557-66. PubMed ID: 22131104
    [Abstract] [Full Text] [Related]

  • 17. Effect of Microbial Interaction on Urea Metabolism in Chinese Liquor Fermentation.
    Wu Q, Lin J, Cui K, Du R, Zhu Y, Xu Y.
    J Agric Food Chem; 2017 Dec 20; 65(50):11133-11139. PubMed ID: 29172504
    [Abstract] [Full Text] [Related]

  • 18. Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies.
    Hu Y, Yang Q, Chen D, Fu B, Zhang Y, Zhang Y, Xia X, Peng N, Liang Y, Zhao S.
    Food Res Int; 2021 Feb 20; 140():109876. PubMed ID: 33648194
    [Abstract] [Full Text] [Related]

  • 19. Low-pH production of d-lactic acid using newly isolated acid tolerant yeast Pichia kudriavzevii NG7.
    Park HJ, Bae JH, Ko HJ, Lee SH, Sung BH, Han JI, Sohn JH.
    Biotechnol Bioeng; 2018 Sep 20; 115(9):2232-2242. PubMed ID: 29896854
    [Abstract] [Full Text] [Related]

  • 20. Modulation of cadmium bioaccumulation and enhancing cadmium tolerance in Pichia kudriavzevii by sodium chloride preincubation.
    Ma N, Li C, Zhang D, Yu J, Xu Y.
    J Basic Microbiol; 2016 Jul 20; 56(7):711-8. PubMed ID: 26753521
    [Abstract] [Full Text] [Related]

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