Zobrazeno 1 - 10
of 34
pro vyhledávání: '"R. J. Thornton"'
Publikováno v:
Applied and Environmental Microbiology. 79:6264-6270
The yeasts Zygosaccharomyces bailii , Dekkera bruxellensis (anamorph, Brettanomyces bruxellensis ), and Saccharomyces cerevisiae are the major spoilage agents of finished wine. A novel method using Raman spectroscopy in combination with a chemometric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f8b1d908c1d83895dc2642c003b80d1
https://doi.org/10.1128/aem.01886-13
https://doi.org/10.1128/aem.01886-13
Autor:
Susan B. Rodriguez, R. J. Thornton
Publikováno v:
Letters in Applied Microbiology. 46:38-42
Aims: To monitor in real-time the changes in microbial populations and chemistry of grape juice simultaneously inoculated with Saccharomyces cerevisiae and Oenococcus oeni. Methods and Results: Viable populations of S. cerevisiae and O. oeni in Chard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2773eaa6c854d9ce5981cba2a7a1359
https://doi.org/10.1111/j.1472-765x.2007.02265.x
https://doi.org/10.1111/j.1472-765x.2007.02265.x
Publikováno v:
Journal of the Science of Food and Agriculture. 87:527-533
Fermentation of high-sugar grape juice by five commercial strains of Saccharomyces cerevisiae was analyzed in real time both microbiologically and chemically. Viable, dead and 'injured' yeast were enumerated by flow cytometry. Chemical changes in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c10d02e3ecca24455fa1512f8fc77ccd
https://doi.org/10.1002/jsfa.2752
https://doi.org/10.1002/jsfa.2752
Publikováno v:
Journal of Applied Microbiology. 100:689-698
Aims: To investigate the effects of grape juice dilution and different temperature/nitrogen addition regimes on commercial-scale, high-density Shiraz and Chardonnay fermentations. Methods and Results: Duplicated fermentations (30 hl) were conducted a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::621c50dcbe93d5ce99c198281f503b84
https://doi.org/10.1111/j.1365-2672.2006.02839.x
https://doi.org/10.1111/j.1365-2672.2006.02839.x
Publikováno v:
Journal of Industrial Microbiology and Biotechnology. 18:379-383
Utilization of the tricarboxylic acid (TCA) cycle intermediates, L-malic acid and succinic acid, by the yeast Pachysolen tannophilus is repressed in the presence of glucose. Strains of P. tannophilus containing mutations in two hexokinases and a gluc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b87e4e773f44fb2163b70546acea7e8
https://doi.org/10.1038/sj.jim.2900398
https://doi.org/10.1038/sj.jim.2900398
Autor:
R. J. Thornton, Susan B. Rodriguez
Publikováno v:
Food Microbiology. 13:475-482
A mutant ofSchizosaccharomyces malidevorans, which utilizes malic acid more rapidly than the wild-type strain and does not utilize significant amounts of glucose or fructose, was used in commercial scale deacidification of grape juice during two vint
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83ebb1d9fdcd3b53b7068669bae6c241
https://doi.org/10.1006/fmic.1996.0054
https://doi.org/10.1006/fmic.1996.0054
Publikováno v:
Canadian Journal of Microbiology. 42:132-140
The urease from the ascomycetous fission yeast Schizosaccharomyces pombe was purified about 4000-fold (34% yield) to homogeneity by acetone precipitation, ammonium sulfate precipitation, DEAE-Sepharose ion-exchange column chromatography, and if requi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::badb2c355339607db9d7c0b77e5622e7
https://doi.org/10.1139/m96-021
https://doi.org/10.1139/m96-021
Autor:
Susan B. Rodriguez, R. J. Thornton
Publikováno v:
FEMS Microbiology Letters. 72:17-22
The utilisation of L-malate and the effect of glucose concentration on malate utilisation under semi-anaerobic conditions were investigated in three yeasts unable to grow on malate as sole carbon source (Saccharomyces cerevisiae, Schizosaccharomyces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::850f6cc30e1301bf93a48aeed012b2e3
https://doi.org/10.1016/0378-1097(90)90337-p
https://doi.org/10.1016/0378-1097(90)90337-p
Publikováno v:
Journal of Applied Bacteriology. 68:139-144
Samples of fermenting Chardonnay juice were inoculated with five commercial cultures of Leuconostoc oenos to promote malolactic fermentation. Controls were not inoculated with malolactic starter cultures; one was held under the same conditions as the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::612ea0d412cd870f622b963cfc656a7c
https://doi.org/10.1111/j.1365-2672.1990.tb02558.x
https://doi.org/10.1111/j.1365-2672.1990.tb02558.x
Publikováno v:
Current Anthropology. 31:53-58
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f7af988ff71f4efee6ce3f34b14df78
https://doi.org/10.1086/203803
https://doi.org/10.1086/203803