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Desenvolvimento de cervejas com baixo teor alcoólico com características isotônicas e perfil de cepas com potencial para aplicação na indústria cervejeira.
(Universidade Estadual Paulista (Unesp), 2019-10-03)
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Expresión de genes que controlan la enzima alfa-acetolactato de descarboxilasa en saccharomyces
(Universidad de Chile, 1994)
Búsqueda de genes vegetales ortólogos del complejo Exocyst de Saccharomyces cerevisiae
(Universidad de Chile, 2007)
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition
(Springer, 2015-10)
During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as β-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity ...
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
(2015-11)
During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity ...
Improvement of wine organoleptic characterisitcs by non-saccharomyces yeasts
(Formatex, 2011)
In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae ...
Evaluación enológica de co-inoculación de levaduras Saccharomyces y no-Saccharomyces nativas en cv. Cabernet Sauvignon
(2017)
Una práctica muy común en la mayoría de las bodegas es la utilización de levaduras
comerciales en los procesos de fermentación alcohólica. Sin embargo, esta práctica produce
una sustitución progresiva de la población ...
Influencia del crecimiento de levaduras no-saccharomyces sobre el metabolismo de compuestos nitrogenados en bacterias lácticas de vino
(APM & asociados SA, 2006-12)
La ocurrencia de la fermentación maloláctica en algunos vinos puede ser deseable. Pero su manejo presenta una compleja gama de factores que influyen en el cumplimiento de los resultados buscados. Entre ellos, no hay que ...
Study of potential probiotic and biotechnological properties of non-Saccharomyces yeasts from fruit Brazilian ecosystems
(2021-01-01)
Yeast isolates from flowers and fruits from a Brazilian forest were studied. The yeasts were identified at species and strain level by PCR–RFLP and PCR-RAPD, respectively. The 46 isolated yeasts were classified into 11 ...