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Journal Abstract Search

140 related items for PubMed ID: 38928890

  • 1. Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain.
    Jose-Salazar JA, Ballinas-Cesatti CB, Hernández-Martínez DM, Cristiani-Urbina E, Melgar-Lalanne G, Morales-Barrera L.
    Foods; 2024 Jun 20; 13(12):. PubMed ID: 38928890
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  • 2. Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture.
    Nieto-Sarabia VL, Melgar-Lalanne G, Ballinas-Cesatti CB, García-García FA, Jose-Salazar JA, Flores-Ortiz CM, Cristiani-Urbina E, Morales-Barrera L.
    Microorganisms; 2023 Apr 09; 11(4):. PubMed ID: 37110400
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  • 3. Effect of carbon sources on the growth and ethanol production of native yeast Pichia kudriavzevii ITV-S42 isolated from sweet sorghum juice.
    Díaz-Nava LE, Montes-Garcia N, Domínguez JM, Aguilar-Uscanga MG.
    Bioprocess Biosyst Eng; 2017 Jul 09; 40(7):1069-1077. PubMed ID: 28447168
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  • 4. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.
    Mendes-Ferreira A, Cosme F, Barbosa C, Falco V, Inês A, Mendes-Faia A.
    Int J Food Microbiol; 2010 Nov 15; 144(1):193-8. PubMed ID: 20937538
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  • 5. 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 15; 107():104064. PubMed ID: 35953174
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  • 6. 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 15; 53(4):2173-2184. PubMed ID: 36269554
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  • 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 15; 47(8):2057-63. PubMed ID: 19481129
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  • 8. Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead.
    Schwarz LV, Marcon AR, Delamare APL, Agostini F, Moura S, Echeverrigaray S.
    J Food Sci Technol; 2020 Aug 15; 57(8):2840-2851. PubMed ID: 32624591
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  • 9. Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead.
    Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE.
    Antioxidants (Basel); 2023 Jul 19; 12(7):. PubMed ID: 37507995
    [Abstract] [Full Text] [Related]

  • 10. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.
    de Souza HF, Bessa MS, Gonçalves VDDP, Dos Santos JV, Pinheiro C, das Chagas EGL, de Carvalho MV, Brandi IV, Kamimura ES.
    Food Sci Technol Int; 2024 Oct 19; 30(7):603-613. PubMed ID: 36883202
    [Abstract] [Full Text] [Related]

  • 11. 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
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  • 15. Selection and characterization of a newly isolated thermotolerant Pichia kudriavzevii strain for ethanol production at high temperature from cassava starch hydrolysate.
    Yuangsaard N, Yongmanitchai W, Yamada M, Limtong S.
    Antonie Van Leeuwenhoek; 2013 Mar 16; 103(3):577-88. PubMed ID: 23132277
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  • 17. Mead production: tradition versus modernity.
    Ramalhosa E, Gomes T, Pereira AP, Dias T, Estevinho LM.
    Adv Food Nutr Res; 2011 Mar 16; 63():101-18. PubMed ID: 21867893
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  • 20. 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
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