Zobrazeno 1 - 10
of 844
pro vyhledávání: '"Metschnikowia pulcherrima"'
Autor:
Dorota Kregiel, Agnieszka Krajewska, Agnieszka Kowalska-Baron, Karolina H. Czarnecka-Chrebelska, Adriana Nowak
Publikováno v:
Molecules, Vol 29, Iss 20, p 4873 (2024)
Sunscreen products can protect the skin against the harmful effects of UV radiation, including reddening, aging, and cancer. The aim of this research was to evaluate the photoprotective effects of yeast pulcherrimin, an iron-chelating dipeptide. We f
Externí odkaz:
https://doaj.org/article/f618d324a91d42d8ab0aaff6946b6269
Autor:
Julian Karaulli, Nertil Xhaferaj, Francesca Coppola, Bruno Testa, Francesco Letizia, Onejda Kyçyk, Renata Kongoli, Mamica Ruci, Fatbardha Lamçe, Kapllan Sulaj, Massimo Iorizzo
Publikováno v:
Fermentation, Vol 10, Iss 10, p 513 (2024)
Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both in single and in mixed fermentations with Saccharomyces cerevisiae, can help produce craft beers with distinctive compositional characteristics. The aim of
Externí odkaz:
https://doaj.org/article/a4da6e26527a4251954d57c6f20536fa
Autor:
Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola, Mariantonietta Succi
Publikováno v:
Beverages, Vol 10, Iss 3, p 88 (2024)
In the last decade, the application of non-Saccharomyces yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three Metschnikowia pulcherrima strains, isolated from a vineyar
Externí odkaz:
https://doaj.org/article/965cf5737f9f4e368aa14736f58ab25e
Autor:
Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan M. Canals, Fernando Zamora
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
In this study, the effectiveness of a selected strain of Metschnikowia pulcherrima (MP1) was compared to that of sulphur dioxide for preventing white grape must from browning. Sulphur dioxide was found to drastically reduce oxygen consumption rate, p
Externí odkaz:
https://doaj.org/article/6860fb8b164749cdbfa59d21e53c6096
Publikováno v:
BMC Bioinformatics, Vol 24, Iss 1, Pp 1-19 (2023)
Abstract Background Use of alternative non-Saccharomyces yeasts in wine and beer brewing has gained more attention the recent years. This is both due to the desire to obtain a wider variety of flavours in the product and to reduce the final alcohol c
Externí odkaz:
https://doaj.org/article/795a7eaeaa954433a2eb2953ec123309
Akademický článek
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Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24505- (2024)
The last decade has seen increased consumer demand for zero and low-alcohol beverages. Cold-contact fermentation (CCF) in combination with non-Saccharomyces can be an effective method for producing low-alcohol fruit beverages with desirable qualities
Externí odkaz:
https://doaj.org/article/efe51513cd8d471dbae8950a47711ad4
Autor:
Lesly L. Torres-Díaz, Rebeca Murillo-Peña, Miquel Iribarren, Itziar Sáenz de Urturi, Sandra Marín-San Román, Miriam González-Lázaro, Eva P. Pérez-Álvarez, Teresa Garde-Cerdán
Publikováno v:
Beverages, Vol 10, Iss 2, p 26 (2024)
Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO2 in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type of yeast, the fermentation conditions,
Externí odkaz:
https://doaj.org/article/43eca74c12474f648670cb14d300024a
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
In the current situation, wine areas are affected by several problems in a context of global warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low freshness and poor aroma profile. The use of emerging biotechnolog
Externí odkaz:
https://doaj.org/article/94978237508c418fa21ec448be3fbf15
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 163-172 (2022)
In this study, three commercial non-Saccharomyces yeasts, i.e., Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans were tested in combination with Saccharomyces cerevisiae to produce Italian Riesling white wines, with the
Externí odkaz:
https://doaj.org/article/c52e0b02b87948c795187fbc40cb0a6e