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Journal Abstract Search

259 related items for PubMed ID: 33279083

  • 1. Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider.
    Tyakht A, Kopeliovich A, Klimenko N, Efimova D, Dovidchenko N, Odintsova V, Kleimenov M, Toshchakov S, Popova A, Khomyakova M, Merkel A.
    Food Microbiol; 2021 Apr; 94():103658. PubMed ID: 33279083
    [Abstract] [Full Text] [Related]

  • 2. Diversity and dynamics of bacterial and fungal communities in cider for distillation.
    Misery B, Legendre P, Rue O, Bouchart V, Guichard H, Laplace JM, Cretenet M.
    Int J Food Microbiol; 2021 Feb 02; 339():108987. PubMed ID: 33321431
    [Abstract] [Full Text] [Related]

  • 3. Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider.
    Sonets IV, Solovyev MA, Ivanova VA, Vasiluev PA, Kachalkin AV, Ochkalova SD, Korobeynikov AI, Razin SV, Ulianov SV, Tyakht AV.
    Food Microbiol; 2024 Aug 02; 121():104520. PubMed ID: 38637082
    [Abstract] [Full Text] [Related]

  • 4. Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers.
    Bossaert S, Winne V, Van Opstaele F, Buyse J, Verreth C, Herrera-Malaver B, Van Geel M, Verstrepen KJ, Crauwels S, De Rouck G, Lievens B.
    Int J Food Microbiol; 2021 Feb 02; 339():109030. PubMed ID: 33387813
    [Abstract] [Full Text] [Related]

  • 5. The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.
    Spitaels F, Wieme AD, Janssens M, Aerts M, Van Landschoot A, De Vuyst L, Vandamme P.
    Food Microbiol; 2015 Aug 02; 49():23-32. PubMed ID: 25846912
    [Abstract] [Full Text] [Related]

  • 6. The role of indigenous yeasts in traditional Irish cider fermentations.
    Morrissey WF, Davenport B, Querol A, Dobson AD.
    J Appl Microbiol; 2004 Aug 02; 97(3):647-55. PubMed ID: 15281947
    [Abstract] [Full Text] [Related]

  • 7. A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider.
    Han Y, Du J.
    Food Microbiol; 2023 May 02; 111():104195. PubMed ID: 36681399
    [Abstract] [Full Text] [Related]

  • 8. Overview of craft brewing specificities and potentially associated microbiota.
    Rodhouse L, Carbonero F.
    Crit Rev Food Sci Nutr; 2019 May 02; 59(3):462-473. PubMed ID: 28910550
    [Abstract] [Full Text] [Related]

  • 9. Brewhouse-resident microbiota are responsible for multi-stage fermentation of American coolship ale.
    Bokulich NA, Bamforth CW, Mills DA.
    PLoS One; 2012 May 02; 7(4):e35507. PubMed ID: 22530036
    [Abstract] [Full Text] [Related]

  • 10. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.
    Ramos CL, de Sousa ES, Ribeiro J, Almeida TM, Santos CC, Abegg MA, Schwan RF.
    Food Microbiol; 2015 Aug 02; 49():182-8. PubMed ID: 25846929
    [Abstract] [Full Text] [Related]

  • 11. Yeast species associated with the spontaneous fermentation of cider.
    Valles BS, Bedriñana RP, Tascón NF, Simón AQ, Madrera RR.
    Food Microbiol; 2007 Feb 02; 24(1):25-31. PubMed ID: 16943091
    [Abstract] [Full Text] [Related]

  • 12. Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation.
    Gschaedler A, Iñiguez-Muñoz LE, Flores-Flores NY, Kirchmayr M, Arellano-Plaza M.
    Int J Food Microbiol; 2021 Jun 02; 347():109169. PubMed ID: 33813131
    [Abstract] [Full Text] [Related]

  • 13. Microbial diversity and metabolite composition of Belgian red-brown acidic ales.
    Snauwaert I, Roels SP, Van Nieuwerburgh F, Van Landschoot A, De Vuyst L, Vandamme P.
    Int J Food Microbiol; 2016 Mar 16; 221():1-11. PubMed ID: 26802571
    [Abstract] [Full Text] [Related]

  • 14. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production.
    De Roos J, De Vuyst L.
    J Sci Food Agric; 2019 Jan 15; 99(1):25-38. PubMed ID: 30246252
    [Abstract] [Full Text] [Related]

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  • 17. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer.
    Martusevice P, Li X, Hengel MJ, Wang SC, Fox GP.
    J Agric Food Chem; 2024 Apr 10; 72(14):7618-7628. PubMed ID: 38538519
    [Abstract] [Full Text] [Related]

  • 18. Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation.
    Aldrete-Tapia JA, Escalante-Minakata P, Martínez-Peniche RA, Tamplin ML, Hernández-Iturriaga M.
    Food Microbiol; 2020 Apr 10; 86():103339. PubMed ID: 31703886
    [Abstract] [Full Text] [Related]

  • 19. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T.
    Int J Food Microbiol; 2020 Apr 02; 318():108471. PubMed ID: 31841786
    [Abstract] [Full Text] [Related]

  • 20. Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation.
    Bednarek M, Szwengiel A, Flórez AB, Czarnecki Z, Mayo B.
    Food Microbiol; 2019 Sep 02; 82():294-302. PubMed ID: 31027786
    [Abstract] [Full Text] [Related]

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