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Journal Abstract Search

171 related items for PubMed ID: 35953174

  • 1. Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily.
    Prestianni R, Matraxia M, Naselli V, Pirrone A, Badalamenti N, Ingrassia M, Gaglio R, Settanni L, Columba P, Maggio A, Bruno M, Francesca N, Moschetti G, Alfonzo A.
    Food Microbiol; 2022 Oct; 107():104064. PubMed ID: 35953174
    [Abstract] [Full Text] [Related]

  • 2. Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer.
    Pirrone A, Prestianni R, Naselli V, Todaro A, Farina V, Tinebra I, Raffaele G, Badalamenti N, Maggio A, Gaglio R, Settanni L, Bruno M, Moschetti G, Alfonzo A, Francesca N.
    Int J Food Microbiol; 2022 Oct 16; 379():109868. PubMed ID: 35961159
    [Abstract] [Full Text] [Related]

  • 3. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.
    Tristezza M, Tufariello M, Capozzi V, Spano G, Mita G, Grieco F.
    Front Microbiol; 2016 Oct 16; 7():670. PubMed ID: 27242698
    [Abstract] [Full Text] [Related]

  • 4. Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production.
    Matraxia M, Alfonzo A, Prestianni R, Francesca N, Gaglio R, Todaro A, Alfeo V, Perretti G, Columba P, Settanni L, Moschetti G.
    Food Microbiol; 2021 Oct 16; 99():103806. PubMed ID: 34119099
    [Abstract] [Full Text] [Related]

  • 5. Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics.
    Pietrafesa A, Capece A, Pietrafesa R, Bely M, Romano P.
    Yeast; 2020 Nov 16; 37(11):609-621. PubMed ID: 32567694
    [Abstract] [Full Text] [Related]

  • 6. Effect of Hanseniaspora uvarum-Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines.
    Huang M, Liu X, Li X, Sheng X, Li T, Tang W, Yu Z, Wang Y.
    Molecules; 2022 Nov 21; 27(22):. PubMed ID: 36432199
    [Abstract] [Full Text] [Related]

  • 7. Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.
    Pereira AP, Dias T, Andrade J, Ramalhosa E, Estevinho LM.
    Food Chem Toxicol; 2009 Aug 21; 47(8):2057-63. PubMed ID: 19481129
    [Abstract] [Full Text] [Related]

  • 8. Using wild yeasts to modulate the aroma profile of low-alcoholic meads.
    Van Mullem JJ, Zhang J, Dias DR, Schwan RF.
    Braz J Microbiol; 2022 Dec 21; 53(4):2173-2184. PubMed ID: 36269554
    [Abstract] [Full Text] [Related]

  • 9. Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines.
    Gao P, Peng S, Sam FE, Zhu Y, Liang L, Li M, Wang J.
    Front Microbiol; 2022 Dec 21; 13():845837. PubMed ID: 35633724
    [Abstract] [Full Text] [Related]

  • 10. Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.
    Gaglio R, Alfonzo A, Francesca N, Corona O, Di Gerlando R, Columba P, Moschetti G.
    Int J Food Microbiol; 2017 Nov 16; 261():62-72. PubMed ID: 28992516
    [Abstract] [Full Text] [Related]

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  • 12. Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.
    Francesca N, Gaglio R, Matraxia M, Naselli V, Prestianni R, Settanni L, Badalamenti N, Columba P, Bruno M, Maggio A, Alfonzo A, Moschetti G.
    Food Microbiol; 2022 Jun 16; 104():103968. PubMed ID: 35287797
    [Abstract] [Full Text] [Related]

  • 13. Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine.
    Lai YT, Hou CY, Lin SP, Lo YC, Chen CH, Hsieh CW, Lin HW, Cheng KC.
    J Food Sci; 2023 Mar 16; 88(3):1114-1127. PubMed ID: 36660881
    [Abstract] [Full Text] [Related]

  • 14. The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines.
    Li L, Yuan C, Zhang L, Chu R, Yu Q, Cai J, Yang T, Zhang M.
    Front Microbiol; 2024 Mar 16; 15():1413650. PubMed ID: 39113838
    [Abstract] [Full Text] [Related]

  • 15. Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation.
    Wang C, Mas A, Esteve-Zarzoso B.
    Int J Food Microbiol; 2015 Aug 03; 206():67-74. PubMed ID: 25956738
    [Abstract] [Full Text] [Related]

  • 16. 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 03; 90():103460. PubMed ID: 32336379
    [Abstract] [Full Text] [Related]

  • 17. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
    Medina K, Boido E, Fariña L, Gioia O, Gomez ME, Barquet M, Gaggero C, Dellacassa E, Carrau F.
    Food Chem; 2013 Dec 01; 141(3):2513-21. PubMed ID: 23870989
    [Abstract] [Full Text] [Related]

  • 18. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
    Maturano YP, Mestre MV, Kuchen B, Toro ME, Mercado LA, Vazquez F, Combina M.
    Int J Food Microbiol; 2019 Jan 16; 289():40-48. PubMed ID: 30196180
    [Abstract] [Full Text] [Related]

  • 19. Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum.
    Chitarrini G, Debiasi L, Stuffer M, Ueberegger E, Zehetner E, Jaeger H, Robatscher P, Conterno L.
    Molecules; 2020 Apr 15; 25(8):. PubMed ID: 32326547
    [Abstract] [Full Text] [Related]

  • 20. Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation.
    Zabukovec P, Čadež N, Čuš F.
    Food Technol Biotechnol; 2020 Sep 15; 58(3):337-347. PubMed ID: 33281489
    [Abstract] [Full Text] [Related]

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