Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Kazachstania unispora"'
Autor:
Wang, Furong a, b, c, Li, Xiaoben a, b, c, Wang, Xian a, b, c, Kurtovic, Ivan a, b, c, Yan, Min a, b, c, Wei, Jianping a, b, c, Zhang, Ting a, b, c, Zeng, Xuejun a, b, c, Yuan, Yahong a, b, c, ⁎, Yue, Tianli a, b, c, ⁎
Publikováno v:
In Food Chemistry 30 November 2024 459
Autor:
Askar Kondybayev, Nawel Achir, Christian Mestres, Ingrid Collombel, Caroline Strub, Joel Grabulos, Nurlan Akhmetsadykov, Aidana Aubakirova, Ulzhan Kamidinkyzy, Wijden Ghanmi, Gaukhar Konuspayeva
Publikováno v:
Fermentation, Vol 9, Iss 2, p 101 (2023)
Qymyz is a traditional acidic and ethanolic beverage in central Asian countries made from mare milk fermentation with lactic acid bacteria (LAB) and yeasts. Modeling the growth of microorganisms during fermentation is one of the methods used to contr
Externí odkaz:
https://doaj.org/article/68f12b5adab7483abffae5c2c9c64d41
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Yongkyu Kim, Jens Nielsen, Boyang Ji, Kiran Raosaheb Patil, Simonas Marcišauskas, Sonja Blasche
Publikováno v:
Microbiology Resource Announcements
We present the annotated draft genome sequences of five fungal strains isolated from kefir grains. These isolates included three ascomycetous ( Candida californica , Kazachstania exigua , and Kazachstania unispora ) and one basidiomycetous ( Rhodotor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ad7bb84872879e0d797c1f9fc5c08ba
http://europepmc.org/articles/PMC8201632
http://europepmc.org/articles/PMC8201632
Publikováno v:
World Journal of Microbiology & Biotechnology
In this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75ddf1247e479ca5f527be24f3255c92
https://doi.org/10.1007/s11274-021-03027-0
https://doi.org/10.1007/s11274-021-03027-0
Autor:
Riccardo Secchiero, Gaetano Cardone, Giovanni Ricci, Maria Grazia Fortina, Alessandra Marti, Noemi Sofia Rabitti, Dea Korcari, Monica Laureati
Publikováno v:
LWT. 151:112097
The goal of this work was to investigate the use of selected starter cultures to obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two consortia were set up, containing a yeast strain (either a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f47610f86cfa0546181720b8152c8b6e
https://doi.org/10.1016/j.lwt.2021.112097
https://doi.org/10.1016/j.lwt.2021.112097
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Wei Gao, Nditange Shigwedha, Xue Han, Lanwei Zhang, Huaxi Yi, Shuang Zhang, Wenli Liu, Hui Liu, Zhen Feng
Publikováno v:
International Journal of Food Science & Technology. 50:1468-1476
Summary In this study, we have investigated the microbial diversity and stability in the Tibetan kefir during the primary cultivation and subcultivation processes via a combination of culture-independent and culture-dependent methods. According to th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a0f8a79ea810d76800dff9b2a02aaa2
https://doi.org/10.1111/ijfs.12801
https://doi.org/10.1111/ijfs.12801
Autor:
Carmen Nueno-Palop, Ian N. Roberts, Patricia Portero Barahona, Christopher J. Bond, Stephen A. James, Kathryn Cross, Enrique Javier Carvajal Barriga
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology. 65:1304-1309
Seven strains representing a novel yeast species belonging to the genus Kazachstania were found at several collection sites on both mainland Ecuador (Yasuní National Park) and the Galápagos (Santa Cruz Island). Two strains (CLQCA 20-132T and CLQCA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7278cae5691362ec21dc68634474d8b0
https://doi.org/10.1099/ijs.0.000102
https://doi.org/10.1099/ijs.0.000102
Publikováno v:
World journal of microbiologybiotechnology. 33(7)
The current study is the first one to demonstrate the wine fermentation potential of members of several species of the genus Kazachstania including strains derived from grape must. The fermentation characteristics were evaluated in synthetic grape ju
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd1169cb1c9ebc1100554f64496a478b
https://pubmed.ncbi.nlm.nih.gov/28585169
https://pubmed.ncbi.nlm.nih.gov/28585169