Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Waldir D Estela-Escalante"'
Publikováno v:
Biotecnología Aplicada, Vol 35, Iss 1, Pp 1211-1217 (2018)
Externí odkaz:
https://doaj.org/article/5a78d8e18ec04beebf4c604a59372ac7
Publikováno v:
Biotecnología Aplicada, Vol 32, Iss 2, Pp 2211-2115
Externí odkaz:
https://doaj.org/article/5828bf599c244c859043e3f61088234f
Publikováno v:
American Journal of Biochemistry and Biotechnology. 15:101-109
The potential of using peanut hulls as support material for immobilization of yeast cells during beer fermentation was evaluated. After treatment of peanut hulls with 0.5% (w/v) NaOH, FTIR analysis revealed an important change on its chemical composi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaa2652b240cd16c88c7956adbcc8617
https://doi.org/10.3844/ajbbsp.2019.101.109
https://doi.org/10.3844/ajbbsp.2019.101.109
Publikováno v:
Microbiological research. 245
A diversity of yeasts and lactic bacteria were isolated from the feces of ring-tailed coaties bred in captivity and related to the production of “misha coffee”. Isolation of yeasts was carried out using oxytetracycline-glucose-yeast extract agar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4791eded1c88033cc90fe1b56cf84bd
https://pubmed.ncbi.nlm.nih.gov/33418399
https://pubmed.ncbi.nlm.nih.gov/33418399
Autor:
Waldir D. Estela-Escalante, M. Moscosa-Santillán, Sergio Rosales-Mendoza, J. E. González-Ramírez
Publikováno v:
Journal of the American Society of Brewing Chemists. 75:130-135
Candida zemplinina Y.01670 strain was evaluated to determine its potential for ethanol production and fermentative behavior with regard to potential use in beer fermentation. Experiments were carri...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e04b387c9c531d73d853ea6a5868ee9
https://doi.org/10.1094/asbcj-2017-2532-01
https://doi.org/10.1094/asbcj-2017-2532-01
Autor:
Eduardo L. Fuentes-Navarro, Jimy Joshua Pérez-Escalante, Waldir D. Estela-Escalante, Ricardo M. Pinillos-Miñano
Publikováno v:
Chemical and Biochemical Engineering Quarterly
Volume 34
Issue 2
Chemical and Biochemical Engineering Quarterly, Vol 34, Iss 2, Pp 105-114 (2020)
Volume 34
Issue 2
Chemical and Biochemical Engineering Quarterly, Vol 34, Iss 2, Pp 105-114 (2020)
The potential use of grapefruit peel as support material for yeast immobilization during beer fermentation was evaluated. After conditioning, FTIR analysis revealed a higher quantity of methoxy (–OCH3) groups, suggesting that lignin is the major co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9a22f2968e2b5de18c33c41a8b5ba1c
https://hrcak.srce.hr/241916
https://hrcak.srce.hr/241916
Autor:
M. Moscosa-Santillán, J. E. González-Ramírez, Waldir D. Estela-Escalante, Sergio Rosales-Mendoza
Publikováno v:
Journal of the Institute of Brewing. 122:530-535
The fermentative potential of Candida zemplinina Y.01667 and Y.01670 was evaluated to explore the potential use of these yeasts for craft beer fermentations. Fermentation experiments were carried out at different temperatures and soluble solid concen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2835ee9adca658d1d700d29a00f3ab5e
https://doi.org/10.1002/jib.354
https://doi.org/10.1002/jib.354
Autor:
Fernando Torres-Ibáñez, Mojmír Rychtera, Karel Melzoch, Rosario Calixto-Cotos, Yissell M. Chávez-Guzmán, Noemí Bravo-Araníbar, Miriam E. Memenza-Zegarra, Waldir D. Estela-Escalante
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas, Vol 17, Iss 1, Pp 5-14 (2014)
Redalyc
Redalyc
ResumenSe estudió el efecto de la aireación en la actividad fermentativa de Brettanomyces intermedius RIVE 2-2-2 en cultivo mixto con Saccharomyces cerevisiae RIVE 15-1-416 con el objetivo de evaluar la producción de compuestos químicos de import
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3306f1fabdca47b591d92eea06392d19
http://www.redalyc.org/articulo.oa?id=43230982001
http://www.redalyc.org/articulo.oa?id=43230982001
Autor:
Waldir D. Estela Escalante, Mojmír Rychtera, Elena Quillama Polo, Karel Melzoch, Beatriz Hatta Sakoda
Publikováno v:
Revista Peruana de Biología; Vol 18 No 3 (2011); 325-334
Revista Peruana de Biología; Vol. 18 Núm. 3 (2011); 325-334
Revista Peruana de Biología, Volume: 18, Issue: 3, Pages: 325-334, Published: DEC 2011
Redalyc
Revista Peruana de Biología, Vol 18, Iss 3, Pp 325-334 (2012)
Revista Peruana de Biología; Vol. 18 Núm. 3 (2011); 325-334
Revista Peruana de Biología, Volume: 18, Issue: 3, Pages: 325-334, Published: DEC 2011
Redalyc
Revista Peruana de Biología, Vol 18, Iss 3, Pp 325-334 (2012)
Se ha estudiado la actividad fermentativa de Hansenula anomala RIVE 7-1-5 con el objetivo de evaluar la producción de compuestos químicos de importancia sensorial. Los resultados mostraron que fermenta bien monosacáridos y también sucrosa y malto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63b0c5e19c62cdb8654119c54b4db805
https://doi.org/10.15381/rpb.v18i3.445
https://doi.org/10.15381/rpb.v18i3.445
Publikováno v:
Biotecnología Aplicada, Vol 32, Iss 2, Pp 2211-2115
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c7ac56c91e704ef4b7bbe5ea5cb5139a
http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S1027-28522015000200003&lng=en&tlng=en
http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S1027-28522015000200003&lng=en&tlng=en