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Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains
(ELSEVIER SCI LTD, 2009)
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterised yet because this effect is usually combined with other variables during the winemaking. In this study, the contribution ...
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 ...
Genomic and phenotypic comparison between similar wine yeast strains of Saccharomyces cerevisiae from different geographic origins
(2010)
Aims: To study genomic and phenotypic changes in wine yeasts produced in
short time periods analysing yeast strains possibly derived from commercial
strains recently dispersed.
Methods and Results: We conducted a genomic ...
Occurrence of killer yeasts in leaf-cutting ant nests
(2002-12-01)
Killer activity was screened in 99 yeast strains isolated from the nests of the leaf-cutting ant Atta sexdens against 6 standard sensitive strains, as well as against each other. Among this yeast community killer activity ...
Occurrence of killer yeasts in leaf-cutting ant nests
(2002-12-01)
Killer activity was screened in 99 yeast strains isolated from the nests of the leaf-cutting ant Atta sexdens against 6 standard sensitive strains, as well as against each other. Among this yeast community killer activity ...
Antifungal activity and action mechanisms of yeasts isolates from citrus against Penicillium italicum
(2018-07-02)
Penicillium italicum (Blue mold) is a major postharvest disease of citrus. An alternative to controlling the disease is through the use of yeasts. The purpose of the present study was to screen effective yeast antagonists ...
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
(Soc Brasileira Microbiologia, 2005-01-01)
The aim of this study is to compare the composition of cachacas produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 ...
Evaluation of the biological control by the yeast Torulaspora globosa against Colletotrichum sublineolum in sorghum
(Springer, 2010-08-01)
The yeasts are microorganisms with great potential for biotechnological applications in diverse areas. The biological control of phytopathogens by yeasts has showed satisfactory results under laboratory conditions, and it ...
Evaluation of the biological control by the yeast Torulaspora globosa against Colletotrichum sublineolum in sorghum
(Springer, 2010-08-01)
The yeasts are microorganisms with great potential for biotechnological applications in diverse areas. The biological control of phytopathogens by yeasts has showed satisfactory results under laboratory conditions, and it ...
Microsatellite marker-based assessment of the biodiversity of native bioethanol yeast strains
(2013-08-01)
Although many Brazilian sugar mills initiate the fermentation process by inoculating selected commercial Saccharomyces cerevisiae strains, the unsterile conditions of the industrial sugar cane ethanol fermentation process ...