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Journal Abstract Search

133 related items for PubMed ID: 38494756

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  • 3. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation.
    Amaya-Delgado L, Herrera-López EJ, Arrizon J, Arellano-Plaza M, Gschaedler A.
    World J Microbiol Biotechnol; 2013 May; 29(5):875-81. PubMed ID: 23329062
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  • 4. Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production.
    López-Alvarez A, Díaz-Pérez AL, Sosa-Aguirre C, Macías-Rodríguez L, Campos-García J.
    J Biosci Bioeng; 2012 May; 113(5):614-8. PubMed ID: 22280963
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  • 6. Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages.
    Luo SR, DeMarsh TA, deRiancho D, Stelick A, Alcaine SD.
    Foods; 2021 May 27; 10(6):. PubMed ID: 34071759
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  • 7. Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production.
    Alcazar-Valle M, Gschaedler A, Gutierrez-Pulido H, Arana-Sanchez A, Arellano-Plaza M.
    Braz J Microbiol; 2019 Apr 27; 50(2):379-388. PubMed ID: 30826999
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  • 8. Yeast screening and cell immobilization on inert supports for ethanol production from cheese whey permeate with high lactose loads.
    Díez-Antolínez R, Hijosa-Valsero M, Paniagua-García AI, Garita-Cambronero J, Gómez X.
    PLoS One; 2018 Apr 27; 13(12):e0210002. PubMed ID: 30596755
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  • 9. Immobilized Kluyveromyces marxianus cells in carboxymethyl cellulose for production of ethanol from cheese whey: experimental and kinetic studies.
    Roohina F, Mohammadi M, Najafpour GD.
    Bioprocess Biosyst Eng; 2016 Sep 27; 39(9):1341-9. PubMed ID: 27126500
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  • 10. High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material.
    Kourkoutas Y, Dimitropoulou S, Kanellaki M, Marchant R, Nigam P, Banat IM, Koutinas AA.
    Bioresour Technol; 2002 Apr 27; 82(2):177-81. PubMed ID: 12003320
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  • 11. Improved ethanol production by mixed immobilized cells of Kluyveromyces marxianus and Saccharomyces cerevisiae from cheese whey powder solution fermentation.
    Guo X, Zhou J, Xiao D.
    Appl Biochem Biotechnol; 2010 Jan 27; 160(2):532-8. PubMed ID: 19002658
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  • 12. Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast.
    Campos-García J, Vargas A, Farías-Rosales L, Miranda AL, Meza-Carmen V, Díaz-Pérez AL.
    J Agric Food Chem; 2018 May 02; 66(17):4469-4480. PubMed ID: 29644852
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  • 13. Production of bioethanol from organic whey using Kluyveromyces marxianus.
    Christensen AD, Kádár Z, Oleskowicz-Popiel P, Thomsen MH.
    J Ind Microbiol Biotechnol; 2011 Feb 02; 38(2):283-9. PubMed ID: 20632200
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  • 14. A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry.
    Pendón MD, Madeira JV, Romanin DE, Rumbo M, Gombert AK, Garrote GL.
    Appl Microbiol Biotechnol; 2021 May 02; 105(9):3859-3871. PubMed ID: 33860834
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  • 15. Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses.
    Fasoli G, Tofalo R, Lanciotti R, Schirone M, Patrignani F, Perpetuini G, Grazia L, Corsetti A, Suzzi G.
    Int J Food Microbiol; 2015 Dec 02; 214():151-158. PubMed ID: 26310129
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  • 16. Whey fermentation by yeast strains Kluyveromyces marxianus UCM Y-2096 and UCM Y-2388.
    Ianieva OD, Podgorsky VS.
    Mikrobiol Z; 2014 Dec 02; 76(1):27-32. PubMed ID: 24800512
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  • 17. 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
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  • 18. Ethanol production from whey permeate in a continuous anaerobic bioreactor by Kluyveromyces marxianus.
    Jedrzejewska M, Kozak K.
    Environ Technol; 2011 Jan 02; 32(1-2):37-42. PubMed ID: 21473267
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  • 19. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
    Belloso-Morales G, Hernández-Sánchez H.
    Rev Latinoam Microbiol; 2003 Jan 02; 45(1-2):5-11. PubMed ID: 17061515
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  • 20. Valorisation of Whey Permeate in Sequential Bioprocesses towards Value-Added Products-Optimisation of Biphasic and Classical Batch Cultures of Kluyveromyces marxianus.
    Drężek K, Sobczyk MK, Kállai Z, Detman A, Bardadyn P, Mierzejewska J.
    Int J Mol Sci; 2023 Apr 20; 24(8):. PubMed ID: 37108722
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