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Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia
(Oxford University Press, 2016-12)
Apple chicha is a fresh low alcoholic beverage elaborated by aboriginal communities of Andean Patagonia (Argentina and Chile). In the present work, we identified the yeast microbiota associated with this fermentation, and ...
Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes
(Elsevier, 2021-05)
The production of pome fruits as pears and apples, as well as their derived industries, is of great economic importance in North Patagonia. The elaboration of fermented beverages as cider or perry has evidenced a substantial ...
Population and oenological characteristics of non-saccharomyces yeasts associated with grapes of northwestern Argentina
(Springer, 2019-03)
Yeasts population associated with grapes from Northwest Argentina, a region with a significant vine-growing increase over the past years, was evaluated. Ten species of non-Saccharomyces yeasts were identified from four ...
Caracterización molecular y fisiológica de cepas patagónicas de S. eubayanus, S. uvarum e híbridos interespecíficos para su uso en enologíaMolecular and physiological caracterization of Patagonian strains of S. eubayanus, S. uvarum and interspecific hybrids for winemaking
(2018-03-12)
Aunque diversos microorganismos participan del proceso de vinificación, son las levaduras, especialmente Saccharomyces cerevisiae, las responsables de llevar a cabo la fermentación alcohólica. Sin embargo, otras especies ...
Determinación de la capacidad de biosorción de Hierro (Fe) usando biomasa Saccharomyces uvarum y S.cerevisiae a partir del desecho del proceso industrial de la cerveza, en el tratamiento del agua de la quebrada Juninguillo la Mina, Moyobamba 2016
(Universidad Nacional de San Martín. Fondo EditorialPE, 2019)
El estudio realizado se plantea con la finalidad de determinar la capacidad de biosorción de Hierro (Fe) usando Biomasa Saccharomyces uvarum y S. cerevisiae como parte en el tratamiento fisicoquímico de las aguas de la ...
Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations
(Elsevier Science, 2019-11)
Lack of the prezygotic barrier in the Saccharomyces genus facilitates the construction of artificial interspecific hybrids among different Saccharomyces species. Hybrids that maintain the interesting features of parental ...
A Gondwanan Imprint on the Global Diversity and Domestication of the Wine and Cider Yeast Saccharomyces uvarum
(Nature, 2014-06)
In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for wine and cider fermentation but nothing is known about its natural history. Here we use a population genomics approach ...
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
(MDPI, 2019-07)
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ...
INFLUÊNCIA DA MICROBIOTA NO PERFIL AROMÁTICO DE FERMENTADO DE MAÇÃ
(UNIVERSIDADE ESTADUAL DE PONTA GROSSABRCiências e Tecnologia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUEPG, 2017)