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Journal Abstract Search

372 related items for PubMed ID: 3533426

  • 1. Ethanol tolerance in yeasts.
    Casey GP, Ingledew WM.
    Crit Rev Microbiol; 1986; 13(3):219-80. PubMed ID: 3533426
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  • 3. Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations.
    Xufre A, Albergaria H, Inácio J, Spencer-Martins I, Gírio F.
    Int J Food Microbiol; 2006 May 01; 108(3):376-84. PubMed ID: 16504329
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  • 6. The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.
    Malacrinò P, Tosi E, Caramia G, Prisco R, Zapparoli G.
    Lett Appl Microbiol; 2005 May 01; 40(6):466-72. PubMed ID: 15892744
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  • 10. Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity.
    Fia G, Giovani G, Rosi I.
    J Appl Microbiol; 2005 May 01; 99(3):509-17. PubMed ID: 16108792
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  • 12. 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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  • 13. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
    Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D.
    Int J Food Microbiol; 2008 Mar 20; 122(3):312-20. PubMed ID: 18262301
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  • 15. Characterization of very high gravity ethanol fermentation of corn mash. Effect of glucoamylase dosage, pre-saccharification and yeast strain.
    Devantier R, Pedersen S, Olsson L.
    Appl Microbiol Biotechnol; 2005 Sep 20; 68(5):622-9. PubMed ID: 15678305
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  • 16. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
    Ciani M, Beco L, Comitini F.
    Int J Food Microbiol; 2006 Apr 25; 108(2):239-45. PubMed ID: 16487611
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  • 17. Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.
    Tofalo R, Chaves-López C, Di Fabio F, Schirone M, Felis GE, Torriani S, Paparella A, Suzzi G.
    Int J Food Microbiol; 2009 Apr 15; 130(3):179-87. PubMed ID: 19230999
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  • 18. The adenylate energy charge and specific fermentation rate of brewer's yeasts fermenting high- and very high-gravity worts.
    Guimarães PM, Londesborough J.
    Yeast; 2008 Jan 15; 25(1):47-58. PubMed ID: 17944006
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  • 19. The importance of aeration strategy in fuel alcohol fermentations contaminated with Dekkera/Brettanomyces yeasts.
    Abbott DA, Ingledew WM.
    Appl Microbiol Biotechnol; 2005 Nov 15; 69(1):16-21. PubMed ID: 15782293
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  • 20. An innovative consecutive batch fermentation process for very high gravity ethanol fermentation with self-flocculating yeast.
    Li F, Zhao XQ, Ge XM, Bai FW.
    Appl Microbiol Biotechnol; 2009 Oct 15; 84(6):1079-86. PubMed ID: 19475405
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