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135 related items for PubMed ID: 37656878

  • 1. Effects of film-forming Pichia and Candida yeasts on cider and wine as post-fermentation contaminants.
    Lorenzini M, Cappello MS, Green A, Zapparoli G.
    Lett Appl Microbiol; 2023 Sep 01; 76(9):. PubMed ID: 37656878
    [Abstract] [Full Text] [Related]

  • 2. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology.
    Vicente J, Calderón F, Santos A, Marquina D, Benito S.
    Int J Mol Sci; 2021 Jan 26; 22(3):. PubMed ID: 33530422
    [Abstract] [Full Text] [Related]

  • 3. Characterization of selected species of Pichia and Candida for their growth capacity in apple and grape must and their biofilm parameters.
    Lorenzini M, Cappello MS, Andreolli M, Zapparoli G.
    Lett Appl Microbiol; 2023 Jan 23; 76(1):. PubMed ID: 36688769
    [Abstract] [Full Text] [Related]

  • 4. The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must.
    Scansani S, van Wyk N, Nader KB, Beisert B, Brezina S, Fritsch S, Semmler H, Pasch L, Pretorius IS, von Wallbrunn C, Schnell S, Rauhut D.
    Int J Food Microbiol; 2022 Mar 16; 365():109549. PubMed ID: 35074659
    [Abstract] [Full Text] [Related]

  • 5. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.
    Kim DH, Lee SB, Jeon JY, Park HD.
    Int J Food Microbiol; 2019 Feb 02; 290():193-204. PubMed ID: 30347355
    [Abstract] [Full Text] [Related]

  • 6. Differential consumption of malic acid and fructose in apple musts by Pichia kudriavzevii strains.
    Mazzucco MB, Rodríguez ME, Catalina Caballero A, Ariel Lopes C.
    J Appl Microbiol; 2024 Feb 01; 135(2):. PubMed ID: 38268424
    [Abstract] [Full Text] [Related]

  • 7. Production of volatile phenols by Pichia manshurica and Pichia membranifaciens isolated from spoiled wines and cellar environment in Patagonia.
    Saez JS, Lopes CA, Kirs VE, Sangorrín M.
    Food Microbiol; 2011 May 01; 28(3):503-9. PubMed ID: 21356458
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.
    de Melo Pereira GV, Soccol VT, Pandey A, Medeiros AB, Andrade Lara JM, Gollo AL, Soccol CR.
    Int J Food Microbiol; 2014 Oct 01; 188():60-6. PubMed ID: 25087206
    [Abstract] [Full Text] [Related]

  • 10. Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts.
    Perpetuini G, Rossetti AP, Battistelli N, Arfelli G, Tofalo R.
    Microorganisms; 2021 Mar 22; 9(3):. PubMed ID: 33809953
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 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. Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization.
    Liu L, Zhao PT, Hu CY, Tian D, Deng H, Meng YH.
    Front Microbiol; 2022 Jun 02; 13():1042613. PubMed ID: 36439849
    [Abstract] [Full Text] [Related]

  • 14. 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 02; 117(2):451-64. PubMed ID: 24844932
    [Abstract] [Full Text] [Related]

  • 15. Microbial interactions in alcoholic beverages.
    Torres-Guardado R, Esteve-Zarzoso B, Reguant C, Bordons A.
    Int Microbiol; 2022 Jan 02; 25(1):1-15. PubMed ID: 34347199
    [Abstract] [Full Text] [Related]

  • 16. Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum.
    Hu L, Chen X, Lin R, Xu T, Xiong D, Li L, Zhao Z.
    Foods; 2023 Feb 02; 12(3):. PubMed ID: 36766182
    [Abstract] [Full Text] [Related]

  • 17. Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter.
    Chen Y, Qi J, Yang H, Lei X, Jiang J, Song Y, Qin Y, Liu YL.
    Food Chem X; 2023 Oct 30; 19():100862. PubMed ID: 37780311
    [Abstract] [Full Text] [Related]

  • 18. Endogenous Ethanol and Triglyceride Production by Gut Pichia kudriavzevii, Candida albicans and Candida glabrata Yeasts in Non-Alcoholic Steatohepatitis.
    Mbaye B, Borentain P, Magdy Wasfy R, Alou MT, Armstrong N, Mottola G, Meddeb L, Ranque S, Gérolami R, Million M, Raoult D.
    Cells; 2022 Oct 27; 11(21):. PubMed ID: 36359786
    [Abstract] [Full Text] [Related]

  • 19. Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider.
    Balmaseda A, Lorentzen M, Dutilh L, Bauduin R, Guichard H, Ollivier S, Miot-Sertier C, Lucas PM.
    Int J Food Microbiol; 2023 Sep 02; 400():110276. PubMed ID: 37270987
    [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 02; 58(3):337-347. PubMed ID: 33281489
    [Abstract] [Full Text] [Related]

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