Zobrazeno 1 - 10
of 25
pro vyhledávání: '"M. pulcherrima"'
Publikováno v:
Journal of Fungi, Vol 8, Iss 10, p 1057 (2022)
The aim of this study was to investigate the effects of purified β-glucosidases from Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24, and Metschnikowia pulcherrima HX-13 (named as SLY-4E, F2-24E, and HX-13E, respectively) on the flavor compl
Externí odkaz:
https://doaj.org/article/747b80cfd6c046e0a46e5be6f77087ab
Autor:
Alice Agarbati, Laura Canonico, Tania Pecci, Gianfranco Romanazzi, Maurizio Ciani, Francesca Comitini
Publikováno v:
Microorganisms, Vol 10, Iss 2, p 200 (2022)
Background: Botrytis cinerea (B. cinerea) is responsible for grape infection and damage to the winemaking and table grape sectors. Although anti-Botrytis chemicals are available, they are considered unsustainable for resistance phenomenon and adverse
Externí odkaz:
https://doaj.org/article/3b73e0c937a9426491f651c1c8fb5a04
Autor:
Javier Vicente, Javier Ruiz, Ignacio Belda, Iván Benito-Vázquez, Domingo Marquina, Fernando Calderón, Antonio Santos, Santiago Benito
Publikováno v:
Microorganisms, Vol 8, Iss 7, p 1038 (2020)
Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical ino
Externí odkaz:
https://doaj.org/article/6a01f5bd8a8c4a5893b979ce25c1f48c
Akademický článek
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Autor:
Tuba Büyüksırıt Bedir, Hakan Kuleaşan
A novel killer toxin produced by yeast Metschnikowia pulcherrima was purified and added into ready to cook meatballs to enhance their microbial safety and extension of their shelf life. The agent was added into ready to cook meatballs at two differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d6679623cf9ad3bbc036a392b164185
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/89906
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/89906
Autor:
Domingo Marquina, Javier Vicente, Ignacio Belda, Antonio Santos, Javier Ruiz, Fernando Calderón, Iván Benito-Vázquez, Santiago Benito
Publikováno v:
Microorganisms, Vol 8, Iss 1038, p 1038 (2020)
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
E-Prints Complutense. Archivo Institucional de la UCM
instname
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
E-Prints Complutense. Archivo Institucional de la UCM
instname
Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical ino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a255a4a10e65b2719999972f46dafd3
https://www.mdpi.com/2076-2607/8/7/1038
https://www.mdpi.com/2076-2607/8/7/1038
Autor:
Javier, Vicente, Javier, Ruiz, Ignacio, Belda, Iván, Benito-Vázquez, Domingo, Marquina, Fernando, Calderón, Antonio, Santos, Santiago, Benito
Publikováno v:
Microorganisms
Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical ino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b0e4712eec5d14549776727577814c46
https://pubmed.ncbi.nlm.nih.gov/32668690
https://pubmed.ncbi.nlm.nih.gov/32668690
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Seguinot, Pauline
Publikováno v:
Biotechnologies. Université de Montpellier, 2019. Français
steps of the winemaking process. These yeasts, poorly adapted to high ethanol concentration and limited oxygen availability, are later overcome by S. cerevisiae, required to complete the fermentation. Nevertheless, non-Saccharomyces yeasts may positi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______212::95a8d43062a972130a70b878f15743ec
https://hal.archives-ouvertes.fr/tel-02957583/document
https://hal.archives-ouvertes.fr/tel-02957583/document
Autor:
Seguinot, Pauline
Publikováno v:
Biotechnologies. Université de Montpellier, 2019. Français
steps of the winemaking process. These yeasts, poorly adapted to high ethanol concentration and limited oxygen availability, are later overcome by S. cerevisiae, required to complete the fermentation. Nevertheless, non-Saccharomyces yeasts may positi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::95a8d43062a972130a70b878f15743ec
https://hal.archives-ouvertes.fr/tel-02957583/document
https://hal.archives-ouvertes.fr/tel-02957583/document