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Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage
feta cheese D1/D2 26S rRNA Clavispora lusitaniae fermentation fruit
2014/2/25
Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates...
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Saccharomyces cerevisiae immobilisation Mango peel biocatalyst sensory evaluation
2014/2/25
The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The opera...
Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
ochratoxin A Aspergillus carbonarius inhibition yeast biocontrol
2014/2/25
A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES...
Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
stuck fermentation sluggish fermentation Vitis vinifela L. must yeast
2014/2/25
We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 20...
Alterations in Phosphatidylcholine and Phosphatidylethanolamine Content During Fermentative Metabolism in Saccharomyces cerevisiae Brewer’s Yeast
brewer’s yeast Saccharomyces cerevisiae phospholipids
2010/2/1
During beer production and serial recycling, brewer’s yeasts are exposed to various stress factors that, overpowering the cellular defence mechanisms, can impair yeast growth and fermentation performa...
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance,Sensory and Sanitary Attributes of Wines
malolactic fermentation Oenococcus oeni Saccharomyces cerevisiae
2009/8/10
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic ...
Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation
bioethanol fermentation alginate-immobilized yeast
2009/6/24
The possibilities of improving ethanol fermentation of enzymatically obtained corn semolina hydrolyzates with alginate-immobilized yeast Saccharomyces cerevisiae var. ellipsoideus by medium supplement...
Tolerance of Immobilized Yeast Cells in Imidazolium-Based Ionic Liquids
ionic liquid biocompatibility cell toxicity
2009/6/24
Ionic liquids (ILs) are considered as another ’green solvent’, after the supercritical carbon dioxide. They are a promising reaction medium for biocatalysis process. The tolerance of active cells in h...
Increase in Spontaneous Locomotive Activity in Rats Fed Diets Containing Sake Lees or Sake Yeast
Sake lees Saccharomyces cerevisiae Sake yeast
2009/6/18
The process of Sake making generates a great deal of secondary product called Sake lees. Part of the Sake lees is disposed of as waste, so finding ways to recycle it are a matter of concern. Because S...
Selection of Salt-tolerant Yeast Strains Accumulating Glucosylceramide
Glucosylceramide salt-tolerant yeast Debaryomyces hansenii
2009/6/10
Debaryomyces hansenii NBRC 0855 accumulated high amounts of glucosylceramide relative to 25 strains of salt-tolerant yeasts in the genera Candida, Debaryomyces, Kodamaea, and Pichia. The constituents ...
Winemaking Ability of Wild Yeast Strains and Comparative Volatile Profiles of Wines Fermented at 12° or 20°C
yeast fermentation ability wine
2009/5/31
Several wild yeast strains isolated from spontaneous must fermentation were tested for use in winemaking. The ability of Saccharomyces cerevisiae GR7 and GR3 to produce a regular fermentation process,...
Signalling Stress in Yeast
yeast stress heat-shock
2009/3/23
The response to environmental conditions involves a complex system of signal transduction pathways. These pathways allow the sensing of the external alteration and the transmission of the signal from ...
Many Ways of Transcriptional Regulation in Yeast
transcriptional activation chromatin remodelling histone acetylation
2009/3/23
Transcriptional regulation in eukaryotes is a complex process with many implications in the physiology of the organism. Yeast provides a unique combination of evolutive conservation of the regulatory ...
Analyses of Aroma Components of Chardonnay Wine Fermented by Different Yeast Strains
different yeast strains Saccharomyces cerevisiae chardonnay
2009/3/20
The aim of this work was to evaluate the influence of selected wine yeasts on the quality of primary and secondary wine aromas using chemical and sensorial evaluation. Twenty-nine selected yeast strai...
The lipid fraction of the Saccharomyces uvarum yeast obtained as a by-product of industrial beer production was analyzed in order to evaluate nutritive and potential pharmacological properties of the ...