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Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
baker’s yeast lactic acid bacteria cheese whey growth agricultural wastes fruit
2015/5/18
The growth of Saccharomyces cerevisiae (baker’s yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperatu...
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...
Improvement of Freezing and Oxidative Stress Tolerance in Saccharomyces cerevisiae by Taurine
cryoprotectant freezing tolerance oxidative-stress tolerance
2009/5/20
The effect of taurine on the survival of Saccharomyces cerevisiae after freezing and oxidative stress was investigated. Proline and NaCl were used in comparison. The accumulation of taurine in yeast c...
Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains
Saccharomyces paradoxus wine volatile compounds sensory characteristics
2009/3/20
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus...
The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines
S. cerevisiae volatile compounds sensory properties wine
2009/3/19
Changes in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with t...
Influence of Quinoxyfen Residues on Saccharomyces cerevisiae Fermentation of Grape Musts
Quinoxyfen pesticide residues fermentation
2009/3/18
The effect of Quinoxyfen, a new pesticide against powdery mildew, on the fermentation of Saccharomyces cerevisiae has been evaluated. When vines (Montepulciano d’Abruzzo, Trebbiano and Sangiovese) wer...
Regulation of Maltose Transport and Metabolism in Saccharomyces cerevisiae
maltose Saccharomyces cerevisiae transport
2009/3/17
Maltose metabolism in the yeast Saccharomyces cerevisiae is of great importance both for academic and industrial researchers. It requires the presence of at least one of five independent MAL loci: MAL...
Biodiversity of a Natural Population of Saccharomyces cerevisiae and Hanseniaspora uvarum from Aglianico del Vulture
fermentation Hanseniaspora uvarum Saccharomyces cerevisiae
2009/3/17
A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes and musts in the Basilicata region in Italy, were differentiated on the basis of fermentation behaviou...
Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño
Albariñ o wine Galicia wine composition
2009/3/16
Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on t...