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Journal Abstract Search

162 related items for PubMed ID: 35711782

  • 1. 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; 13():902597. PubMed ID: 35711782
    [Abstract] [Full Text] [Related]

  • 2. 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
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  • 3. Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions.
    Canonico L, Solomon M, Comitini F, Ciani M, Varela C.
    Food Microbiol; 2019 Dec 11; 84():103247. PubMed ID: 31421773
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  • 4. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations.
    Liu S, Laaksonen O, Yang B.
    Food Microbiol; 2019 Jun 11; 80():25-39. PubMed ID: 30704594
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  • 5. Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production.
    Garavaglia J, Schneider Rde C, Camargo Mendes SD, Welke JE, Zini CA, Caramão EB, Valente P.
    Microbiol Res; 2015 Apr 11; 173():59-65. PubMed ID: 25801972
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  • 7. Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations.
    Capece A, Pietrafesa A, Pietrafesa R, Garrigós V, Tedesco F, Romano P, Matallana E, Siesto G, Aranda A.
    Food Res Int; 2022 Sep 11; 159():111649. PubMed ID: 35940817
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  • 9. Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine.
    Sun W, Chen X, Feng S, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J.
    Food Chem; 2024 Dec 01; 460(Pt 3):140758. PubMed ID: 39121775
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  • 11. Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors.
    Stribny J, Gamero A, Pérez-Torrado R, Querol A.
    Int J Food Microbiol; 2015 Jul 16; 205():41-6. PubMed ID: 25886016
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  • 13. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making.
    Zha M, Sun B, Wu Y, Yin S, Wang C.
    J Biosci Bioeng; 2018 Aug 16; 126(2):189-195. PubMed ID: 29551466
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  • 16. A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation.
    Minebois R, Pérez-Torrado R, Querol A.
    Food Microbiol; 2020 Sep 16; 90():103484. PubMed ID: 32336360
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  • 17. Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.
    Shekhawat K, Bauer FF, Setati ME.
    Appl Microbiol Biotechnol; 2017 Mar 16; 101(6):2479-2491. PubMed ID: 27913851
    [Abstract] [Full Text] [Related]

  • 18. Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences.
    Rollero S, Bloem A, Ortiz-Julien A, Camarasa C, Divol B.
    FEMS Yeast Res; 2018 Aug 01; 18(5):. PubMed ID: 29741618
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  • 20. Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development.
    Stribny J, Romagnoli G, Pérez-Torrado R, Daran JM, Querol A.
    Microb Cell Fact; 2016 Mar 12; 15():51. PubMed ID: 26971319
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