Buscar
Mostrando ítems 1-10 de 66
Yeasts from autochthonal cheese starters: technological and functional properties
(Wiley Blackwell Publishing, Inc, 2013-08)
Aims: The aim of this work was to identify 20 yeasts isolated from autochthonal cheese starters and evaluate their technological and functional properties. Methods and Results: The capacities of the yeasts to grow at ...
Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking
(Springer, 2011-11-01)
Of 31 yeasts, from different surfaces of two cellars from the northwest region of Argentina, 11 expressed killer activity against the sensitive strain Saccharomyces cerevisiae P351. Five of these killer yeasts were identified ...
Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina
(Springer Heidelberg, 2011-11-02)
Two autochthonous yeasts from the northwest region of Argentina, Kloeckera apiculata mc1 and Saccharomyces cerevisiae mc2, were used as pure or mixed starter cultures in microvinification trials conducted in Malbec red ...
Heavy metal capture by autochthonous yeasts from a volcanic influenced environment of Patagonia
(Wiley VCH Verlag, 2016-11)
Heavy metals at elevated concentrations are a major threat to agricultural and human health. Typically, human activities tend to release these metals to the environment in aqueous solutions, generating high levels of ...
Killer yeasts as biocontrol agents of spoilage yeasts and bacteria isolated from wine
(EDP Sciences, 2014-11-04)
During the winemaking process Saccharomyces cerevisiae is the main yeast species but other yeasts called non-Saccharomyces as well as different species of lactic acid bacteria (LAB) are also present. Then, one strategy to ...
Rastreamento de leveduras autóctonas para a produção de pectinase, tanase e invertase
(Universidade Estadual Paulista (UNESP), 2014)