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Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
(Springer, 2021-01-04)
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been ...
Levaduras no convencionales como herramientas de innovación y diferenciación en la producción de cervezaNon-conventional yeasts as tools for innovation and differentiation in brewing
(Asociación Argentina de Microbiología, 2021-03)
En la elaboración de cerveza las levaduras cumplen un rol fundamental. Además de ser responsables de llevar a cabo la fermentación, generando principalmente etanol y dióxido de carbono, también son capaces de metabolizar ...
New yeasts-new brews: Modern approaches to brewing yeast design and development
(Wiley Blackwell Publishing, Inc, 2017-06-04)
The brewing industry is experiencing a period of change and experimentation largely driven by customer demand for product diversity. This has coincided with a greater appreciation of the role of yeast in determining the ...
Differences between indigenous yeast populations in spontaneously fermenting musts from V. vinifera L. and V. labrusca L. Grapes harvested in the same geographic location
(Frontiers Media S.A., 2018-06)
Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less is known, however, about yeast communities present in grapes and fermenting musts from Vitis non-vinifera ecosystems. ...
Perspective in bioremediation: enhancing the hexavalent chromium removal using native yeasts from Tucumán, Argentina
(Springer Verlag Berlín, 2014)
The occurrence of indigenous Cr(VI)-reducing eukaryotic microorganisms, including those with no history of Cr(VI) contamination, has provided important non conventional yeasts with significant biological relevance and ...
Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
(Springer, 2021-01)
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been ...
Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
(Wiley Blackwell Publishing, Inc, 2014-08)
Aims: The purpose of this study was to select autochthonous yeasts with metabolic ability to degrade L-malic acid for its potential use in young wine deacidification. Methods and Results: Fifty seven Patagonian nonSaccharomyces ...
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
(Elsevier, 2022-03)
Interest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and ...
Wastewaters from the Sugar-Sweetened Beverage Industry: Advances on Simultaneous Biological Treatments and Valorization
(Nova Science Publishers, 2020)
High-strength wastewaters from the non-alcoholicsugar-sweetened beverage industry comprise production streams discarded due todeficient bottling processes or those returned from the market due to qualityconstraints. The ...