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Fermentative Activity of Promising Yeasts for Cereal-based Beverages using CO2 Headspace Analysis
carbon dioxide modelling metabolic response
2015/3/4
This article proposes an approach based on the evaluation of CO2
produced by Saccharomyces cerevisiae var. boulardii,
Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var...
Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
wine GABA yeast assimilable nitrogen nitrogen catabolite repression proline utilisation ammonium ions
2014/2/25
Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination of...
Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
yeasts volatile compounds dry-cured meat products starter cultures minimum culture medium
2014/2/25
Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine ana...
Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds
paprika seed film-forming yeast ume-zuke
2010/11/24
Paprika extract (50 to 100 μg/ml) obtained by suspending ground paprika seeds in water, adding ethanol (50%, v/v), and then filtering the suspension, inhibited the growth of film-forming yeasts (Kloec...
Biocontrol of Grey Mould Disease on Grape Caused by Botrytis cinerea with Autochthonous Wine Yeasts
biocontrol agents Botrytis cinerea grey mould antagonism grapes wine yeasts
2010/12/21
Biocontrol activities of different yeast species and strains isolated from grape/must/
wine environments have been compared to those of commercially available antagonistic
yeast species of Candida o...
Isolation of the Oleaginous Yeasts from the Soil and Studies of Their Lipid-Producing Capacities
xylose glycerol biodiesel cocoa butter substitute
2009/8/10
D-xylose is one of the most abundant pentose sugars in nature. To isolate oleaginous yeasts that can utilize xylose from diverse soil samples, soils from a litchi orchard, longan orchard, carambola or...
Succinic Acid Synthesis by Ethanol-Grown Yeasts
succinic acid Candida catenulata Candida zeylanoides ethanol
2009/8/10
The synthesis of succinic acid in ethanol-containing media has been tested in 32 yeasts of different genera (Debaryomyces, Candida, Pichia, Saccharomyces, Torulopsis). The capability of succinic acid ...
Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic “Chi-min-yao-shu” and Its Effect on Growth of Bacteria and Yeasts
cocklebur MIC Chi-min-yao-shu
2009/7/7
In our previous publications, we have reported that extract of cocklebur containsan antibacterial substance. This substance was purified using silica gel column chromatography and TLC; it was dissolve...
Continuous Ethanol Production Through Fermentation with Glucose and Xylose by Immobilized Yeasts in Two Cascade Fixed Beds
ethanol continuous fermentation mixed substrate
2009/4/27
Glucose and xylose were used as mixed carbon sources for ethanol production by a cascade immobilized-cell reactor.In the first fixed-bed reactor, immobilized S.cerevisiae was used to metabolize the g...
Isolation and Identification of Yeasts Associated with Intermediate Moisture Meats
isolation identification yeast
2009/3/23
Biltong, cabanossi, dry sausage, salami are typical intermediate moisture meats produced and consumed to a large extent in South Africa. A study was undertaken with the objective of isolating and iden...
The Effect of Ethanol on the Plasma Membrane Permeability of Spoilage Yeasts
food spoilage yeasts proton influx plasma membrane permeability
2009/3/23
The effect of ethanol on the passive proton influx and on leakage of compounds absorbing at 260 nm, as representatives of intracellular content, was studied on food spoilage yeasts such as Saccharomyc...
Yeasts Killer/Sensitivity Phenotypes and Halotolerance
yeasts halotolerance killer activity
2009/3/23
Yeast killer phenotype is not uniformly distributed within certain genera or even within some species. Salt has been described as enhancing killer action, especially in strains that have been isolated...
Identification of Wine Yeasts by PCR-RFLP without Previous Isolation on Plate
wine yeasts identification PCR-RFLP
2009/3/20
The population of wine yeasts during spontaneous must fermentation was characterized by direct 5.8S-ITS rDNA region amplification without previous plate isolation or enrichment. RFLP analysis was appl...
Designer Yeasts for the Fermentation Industry of the 21st Century
Saccharomyces cerevisiae tailor-made yeast strains fermented beverages
2009/3/19
The budding yeast, Saccharomyces cerevisiae, has enjoyed a long and distinguished history in the fermention industry. Owing to its efficiency in producing alcohol, S. cerevisiae is, without doubt, the...
Effect of Protectants on the Fermentation Performance of Wine Yeasts Subjected to Osmotic Stress
metabolism stress wine yeast
2009/3/19
During alcoholic fermentation of must from dried grapes, yeasts are subjected to very high sugar concentrations, besides other environmental stresses, and they modify their metabolic behaviour giving ...