Zobrazeno 1 - 10
of 761
pro vyhledávání: '"Wine yeasts"'
Publikováno v:
Fermentation, Vol 10, Iss 4, p 218 (2024)
Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growt
Externí odkaz:
https://doaj.org/article/41cc87e0e0d546fead6a5bca4619614e
Autor:
Javier Ruiz, Miguel deCelis, Juan Diaz‐Colunga, Jean CC Vila, Belen Benitez‐Dominguez, Javier Vicente, Antonio Santos, Alvaro Sanchez, Ignacio Belda
Publikováno v:
Molecular Systems Biology, Vol 19, Iss 9, Pp n/a-n/a (2023)
Abstract Predictively linking taxonomic composition and quantitative ecosystem functions is a major aspiration in microbial ecology, which must be resolved if we wish to engineer microbial consortia. Here, we have addressed this open question for an
Externí odkaz:
https://doaj.org/article/4fa530f9222749febeac4c6c5a2ed242
Autor:
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi, Francesco Grieco
Publikováno v:
Beverages, Vol 10, Iss 1, p 8 (2024)
Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-
Externí odkaz:
https://doaj.org/article/3344291ef95c4f548332b0b42c1d6363
Autor:
Željko Jakopović, Davor Valinger, Karla Hanousek Čiča, Jasna Mrvčić, Ana-Marija Domijan, Iva Čanak, Deni Kostelac, Jadranka Frece, Ksenija Markov
Publikováno v:
Foods, Vol 13, Iss 3, p 408 (2024)
The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts. In additi
Externí odkaz:
https://doaj.org/article/41b2338d6b5d46b9a088a3d691ec1d4f
Akademický článek
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Akademický článek
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Autor:
Marcos Esteves, Patrícia Lage, João Sousa, Filipe Centeno, Maria de Fátima Teixeira, Rogério Tenreiro, Ana Mendes-Ferreira
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Grapes’ infection by phytopathogenic fungi may often lead to rot and impair the quality and safety of the final product. Due to the concerns associated with the extensive use of chemicals to control these fungi, including their toxicity for environ
Externí odkaz:
https://doaj.org/article/790ff36b337e4857b9f674d95c25f83c
Publikováno v:
Foods, Vol 12, Iss 15, p 2899 (2023)
Torulaspora delbrueckii has attracted renewed interest in recent years, for its biotechnological potential linked to its ability to enhance the flavor and aroma complexity of wine. Sequential fermentations with a selected native strain of T. delbruec
Externí odkaz:
https://doaj.org/article/dd7c020c35ae4118b12f9faf419b7451
Autor:
MUSTEAȚĂ, Grigore, BĂLĂNUȚĂ, Anatol, REȘTICA, Vladislav, FILIMON, Razvan Vasile, BĂETU, Marius Mihai, PATRAȘ, Antoanela
Publikováno v:
Journal of Social Sciences, Vol 4, Iss 2, Pp 117-127 (2021)
One of the economy key sectors of Republic of Moldova and Romania is the wine sector, where a progressive trend has prevailed in recent years. But to increase its efficiency it is necessary to use the raw material in a complex way, producing both fam
Externí odkaz:
https://doaj.org/article/64051dd34bb44974a4d53cc5ab780e1a
Publikováno v:
Biological Research, Vol 53, Iss 1, Pp 1-10 (2020)
Abstract The budding yeast Saccharomyces cerevisiae has been considered for more than 20 years as a premier model organism for biological sciences, also being the main microorganism used in wide industrial applications, like alcoholic fermentation in
Externí odkaz:
https://doaj.org/article/cb33f9e3f2a7448e83114402d807edc2