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Produção de etanol a 40-42ºC em uma co-cultura de Saccharomyces cerevisiae e Issatchenkia orientalis
(Universidade Estadual Paulista (UNESP), 2014)
Antifungal activity of propolis on different species of Candida
(2001-12-01)
Propolis is a resinous material collected by bees from the buds or other parts of plants. It is known for its biological properties, having antibacterial, antifungal and healing properties. The antifungal activity of ...
Antifungal activity of propolis on different species of Candida
(2001-12-01)
Propolis is a resinous material collected by bees from the buds or other parts of plants. It is known for its biological properties, having antibacterial, antifungal and healing properties. The antifungal activity of ...
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
(ELSEVIER SCIENCE BV, 2015)
High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower ...
Seleção de leveduras isoladas de uvas e mostos com atividade enzimáticas para melhoramento de vinhos
(Universidade Estadual Paulista (Unesp), 2012-02-10)
A diversidade de espécies de leveduras presentes na filosfera de uvas e mostos em uma área produtora de uvas e vinhos artesanais na região de Jales (SP) foi estudada usando técnicas de cultivo acoplada a ferramentas ...
Seleção de leveduras isoladas de uvas e mostos com atividade enzimáticas para melhoramento de vinhos
(Universidade Estadual Paulista (Unesp), 2012-02-10)
A diversidade de espécies de leveduras presentes na filosfera de uvas e mostos em uma área produtora de uvas e vinhos artesanais na região de Jales (SP) foi estudada usando técnicas de cultivo acoplada a ferramentas ...
Isolation and molecular identification of wine yeasts from a Brazilian vineyard
(Springer, 2011-03-01)
Traditional winemaking is carried out by spontaneous yeasts from the vineyard that persist throughout the alcoholic fermentation. This study examined the diversity of yeast species isolated from grape skin and musts of two ...
Isolation and molecular identification of wine yeasts from a Brazilian vineyard
(Springer, 2011-03-01)
Traditional winemaking is carried out by spontaneous yeasts from the vineyard that persist throughout the alcoholic fermentation. This study examined the diversity of yeast species isolated from grape skin and musts of two ...
Seleção de leveduras isoladas de uvas e mostos com atividade enzimáticas para melhoramento de vinhos
(Universidade Estadual Paulista (UNESP), 2014)