Artykuły w czasopismach na temat „Yeast strains”
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Diguță, Camelia Filofteia, Constanța Mihai, Radu Cristian Toma, Carmen Cîmpeanu i Florentina Matei. "In Vitro Assessment of Yeasts Strains with Probiotic Attributes for Aquaculture Use". Foods 12, nr 1 (26.12.2022): 124. http://dx.doi.org/10.3390/foods12010124.
Pełny tekst źródłaHazra, Fahrizal. "Exploration of Pectin – Utilizing Yeast From Soil of Bogor and Wleri Fruit Orchards". Jurnal Hortikultura Indonesia 2, nr 1 (23.02.2012): 43. http://dx.doi.org/10.29244/jhi.2.1.43-50.
Pełny tekst źródłaAlkay, Z., E. Dertli i M. Z. Durak. "Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey". Acta Alimentaria 50, nr 4 (15.11.2021): 610–19. http://dx.doi.org/10.1556/066.2021.00150.
Pełny tekst źródłaPăucean, Man, Chiş, Mureşan, Pop, Socaci, Mureşan i Muste. "Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality". Foods 8, nr 10 (26.09.2019): 443. http://dx.doi.org/10.3390/foods8100443.
Pełny tekst źródłaChen, Pei-Hua, i Jui-Yu Chou. "Screening and Identification of Yeasts Antagonistic to Pathogenic Fungi Show a Narrow Optimal pH Range for Antagonistic Activity". Polish Journal of Microbiology 66, nr 1 (30.03.2017): 101–6. http://dx.doi.org/10.5604/17331331.1234997.
Pełny tekst źródłaGargouri, Boutheina, Najla Mhiri, Fatma Karray, Fathi Aloui i Sami Sayadi. "Isolation and Characterization of Hydrocarbon-Degrading Yeast Strains from Petroleum Contaminated Industrial Wastewater". BioMed Research International 2015 (2015): 1–11. http://dx.doi.org/10.1155/2015/929424.
Pełny tekst źródłaCastrillo, David, Noemi Neira i Pilar Blanco. "Saccharomyces cerevisiae Strain Diversity Associated with Spontaneous Fermentations in Organic Wineries from Galicia (NW Spain)". Fermentation 6, nr 3 (15.09.2020): 89. http://dx.doi.org/10.3390/fermentation6030089.
Pełny tekst źródłaYoshinaga, Masafumi, Stephanie How, Damien Blanco, Ian Murdoch, Matteo Grudny, Samantha Powers, Nelson Molina, Barry Rosen i Aaron Welch. "Directed Evolution of Saccharomyces cerevisiae for Increased Selenium Accumulation". Microorganisms 6, nr 3 (6.08.2018): 81. http://dx.doi.org/10.3390/microorganisms6030081.
Pełny tekst źródłaDoan, Thi Kieu Tien, Thi Tuyet Nhung Do, Tri An Le, Hoang Hiep Tran, Thi Ngoc Mi Huynh, Ngoc Thanh Nguyen i Xuan Phong Huynh. "Isolation and selection of yeasts from soursop Annona muricata for wine fermentation". Ministry of Science and Technology, Vietnam 63, nr 11 (25.11.2021): 53–57. http://dx.doi.org/10.31276/vjst.63(11).53-57.
Pełny tekst źródłaCheraiti, Naoufel, St�phane Guezenec i Jean-Michel Salmon. "Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions". Applied and Environmental Microbiology 71, nr 1 (styczeń 2005): 255–60. http://dx.doi.org/10.1128/aem.71.1.255-260.2005.
Pełny tekst źródłaSapsirisuk, Sirawich, Pirapan Polburee, Wanlapa Lorliam i Savitree Limtong. "Discovery of Oleaginous Yeast from Mountain Forest Soil in Thailand". Journal of Fungi 8, nr 10 (18.10.2022): 1100. http://dx.doi.org/10.3390/jof8101100.
Pełny tekst źródłaCeccato-Antonini, Sandra Regina, Luiz Carlos Moreira Cremonini i Christine Regenfuss. "'Killer' character of yeasts isolated from ethanolic fermentations". Scientia Agricola 56, nr 3 (lipiec 1999): 631–35. http://dx.doi.org/10.1590/s0103-90161999000300017.
Pełny tekst źródłaLhamo, Sonam, i Karma Dorji. "Comparative Study on Physio-chemical and Organoleptic Attributes of Apple Wine Fermented from Local and Imported Yeasts". Bhutanese Journal of Agriculture 4, nr 1 (24.02.2021): 122–36. http://dx.doi.org/10.55925/btagr.21.4111.
Pełny tekst źródłaYu, Zhi-Hai, Gui-Dan Huang, Xiao-Yan Huang, Jiang-Hua Pu, Jia-Sheng Wu, Li-Rong Yue, William James Hardie, Xiao-Zhu Liu i Ming-Zheng Huang. "A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation". Fermentation 8, nr 7 (30.06.2022): 311. http://dx.doi.org/10.3390/fermentation8070311.
Pełny tekst źródłaCAI, SHIYU, i ABIGAIL B. SNYDER. "Thermoresistance in Black Yeasts Is Associated with Halosensitivity and High Pressure Processing Tolerance but Not with UV Tolerance or Sanitizer Tolerance". Journal of Food Protection 85, nr 2 (6.10.2021): 203–12. http://dx.doi.org/10.4315/jfp-21-314.
Pełny tekst źródłaWaymark, Christopher, i Annie E. Hill. "The Influence of Yeast Strain on Whisky New Make Spirit Aroma". Fermentation 7, nr 4 (14.12.2021): 311. http://dx.doi.org/10.3390/fermentation7040311.
Pełny tekst źródłaCaridi, A. "Selection of Calabrian strains of Saccharomyces sensu stricto for red wines". Acta Alimentaria 50, nr 4 (15.11.2021): 565–73. http://dx.doi.org/10.1556/066.2021.00119.
Pełny tekst źródłaMatti, Katrin, Beatrice Bernardi, Silvia Brezina, Heike Semmler, Christian von Wallbrunn, Doris Rauhut i Jürgen Wendland. "Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime". Fermentation 6, nr 1 (11.01.2020): 9. http://dx.doi.org/10.3390/fermentation6010009.
Pełny tekst źródłaHua, Sui-Sheng T., James L. Baker i Melanie Flores-Espiritu. "Interactions of Saprophytic Yeasts with anor Mutant of Aspergillus flavus". Applied and Environmental Microbiology 65, nr 6 (1.06.1999): 2738–40. http://dx.doi.org/10.1128/aem.65.6.2738-2740.1999.
Pełny tekst źródłaPorras-Agüera, Moreno-García, Mauricio, Moreno i García-Martínez. "First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production". Microorganisms 7, nr 11 (8.11.2019): 542. http://dx.doi.org/10.3390/microorganisms7110542.
Pełny tekst źródłaZhang, Jing, Wenting Shen, Zhiyuan Cai, Kaiyue Chen, Qi Ouyang, Ping Wei, Wei Yang i Chunxiong Luo. "Microfluidic-Enabled Multi-Cell-Densities-Patterning and Culture Device for Characterization of Yeast Strains’ Growth Rates under Mating Pheromone". Chemosensors 10, nr 4 (8.04.2022): 141. http://dx.doi.org/10.3390/chemosensors10040141.
Pełny tekst źródłaIanieva, O. D., M. O. Fomina, T. V. Babich, G. P. Dudka i V. S. Pidgorskyi. "Evaluation of Non-Conventional Yeasts Isolated from Rotten Wood for Hydrolytic Activities and Xylose Fermentation". Mikrobiolohichnyi Zhurnal 84, nr 4 (17.01.2023): 88–97. http://dx.doi.org/10.15407/microbiolj84.04.088.
Pełny tekst źródłaTan, Mélissa, Yanis Caro, Juliana Lebeau, Alain Shum-Cheong-Sing, Jean Marie François, Thierry Regnier i Thomas Petit. "Screening for Volatile α-Unsaturated Ester-Producing Yeasts from the Feces of Wild Animals in South Africa". Life 12, nr 12 (30.11.2022): 1999. http://dx.doi.org/10.3390/life12121999.
Pełny tekst źródłaGarcía, Esteve-Zarzoso, Crespo, Cabellos i Arroyo. "Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines". Fermentation 5, nr 4 (30.10.2019): 94. http://dx.doi.org/10.3390/fermentation5040094.
Pełny tekst źródłaChigusa, K., T. Hasegawa, N. Yamamoto i Y. Watanabe. "Treatment of wastewater from oil manufacturing plant by yeasts". Water Science and Technology 34, nr 11 (1.12.1996): 51–58. http://dx.doi.org/10.2166/wst.1996.0262.
Pełny tekst źródłade Figueiredo, Catarina M., Daniella H. Hock, Débora Trichez, Maria de Lourdes B. Magalhães, Mario L. Lopes, Henrique V. de Amorim i Boris U. Stambuk. "High Foam Phenotypic Diversity and Variability in Flocculant Gene Observed for Various Yeast Cell Surfaces Present as Industrial Contaminants". Fermentation 7, nr 3 (24.07.2021): 127. http://dx.doi.org/10.3390/fermentation7030127.
Pełny tekst źródłaInto, Parichat, Ana Pontes, José Paulo Sampaio i Savitree Limtong. "Yeast Diversity Associated with the Phylloplane of Corn Plants Cultivated in Thailand". Microorganisms 8, nr 1 (7.01.2020): 80. http://dx.doi.org/10.3390/microorganisms8010080.
Pełny tekst źródłaYi, Xiunan, i Hal S. Alper. "Considering Strain Variation and Non-Type Strains for Yeast Metabolic Engineering Applications". Life 12, nr 4 (30.03.2022): 510. http://dx.doi.org/10.3390/life12040510.
Pełny tekst źródłaEustace, Rosanne, i R. J. Thornton. "Selective hybridization of wine yeasts for higher yields of glycerol". Canadian Journal of Microbiology 33, nr 2 (1.02.1987): 112–17. http://dx.doi.org/10.1139/m87-019.
Pełny tekst źródłaLachance, Marc-André, Carlos A. Rosa, Enrique Javier Carvajal, Larissa F. D. Freitas i Jane M. Bowles. "Saccharomycopsis fodiens sp. nov., a rare predacious yeast from three distant localities". International Journal of Systematic and Evolutionary Microbiology 62, Pt_11 (1.11.2012): 2793–98. http://dx.doi.org/10.1099/ijs.0.043109-0.
Pełny tekst źródłaKunicka-Styczyńska, A., i E. Pogorzelski. "l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines". Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S228—S231. http://dx.doi.org/10.17221/1063-cjfs.
Pełny tekst źródłaNguyen Thu, Hoai, Hong Do Thi Thu, Cuong Ngo Cao, Thinh Do Tat i V. N. Sereda. "Impact of black yeasts on the durability of polyurethane foam in tropical conditions in Vietnam". E3S Web of Conferences 169 (2020): 02007. http://dx.doi.org/10.1051/e3sconf/202016902007.
Pełny tekst źródłaGomes, Fátima de Cássia Oliveira, Roberta Amália de Carvalho Araújo, Patrícia Silva Cisalpino, Elizabeth Spangler Andrade Moreira, Carlos Leomar Zani i Carlos Augusto Rosa. "Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça". Brazilian Archives of Biology and Technology 52, nr 2 (kwiecień 2009): 449–55. http://dx.doi.org/10.1590/s1516-89132009000200023.
Pełny tekst źródłaTournas, VH, i EJ Katsoudas. "Effect of CaCl2 and Various Wild Yeasts From Plant Origin on Controlling Penicillium expansum Postharvest Decays in Golden Delicious Apples". Microbiology Insights 12 (styczeń 2019): 117863611983764. http://dx.doi.org/10.1177/1178636119837643.
Pełny tekst źródłaDe Bellis, Palmira, Carlo Rizzello, Angelo Sisto, Francesca Valerio, Stella Lonigro, Amalia Conte, Valeria Lorusso i Paola Lavermicocca. "Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread". Foods 8, nr 2 (13.02.2019): 70. http://dx.doi.org/10.3390/foods8020070.
Pełny tekst źródłaZabukovec, Polona, Neža Čadež i Franc Čuš. "Isolation and Identification of Indigenous Wine Yeasts and their Use in Alcoholic Fermentation". Food Technology and Biotechnology 58, nr 3 (11.08.2020): 337–47. http://dx.doi.org/10.17113/ftb.58.03.20.6677.
Pełny tekst źródłaGraf, Barbara, Thomas Adam, Edith Zill i Ulf B. Göbel. "Evaluation of the VITEK 2 System for Rapid Identification of Yeasts and Yeast-Like Organisms". Journal of Clinical Microbiology 38, nr 5 (2000): 1782–85. http://dx.doi.org/10.1128/jcm.38.5.1782-1785.2000.
Pełny tekst źródłaThao, Pham Nguyen Phuong, Bui Thi Thanh Thuy, Le Bui Trung Trinh i Nguyen My Phi Long. "Screening yeast strains for alcohol fermentation from the dried traditional yeast". ENGINEERING AND TECHNOLOGY 8, nr 1 (17.08.2020): 92–105. http://dx.doi.org/10.46223/hcmcoujs.tech.en.8.1.908.2018.
Pełny tekst źródłaLuo, Shao Hua, Yong Wen Huang, An Chen i Jia Ling Wang. "Domestication and Screening of Saccharomyces Cerevisiae Strain Resistant to Inhibitors in Lignocellulosic Hydrolysates by Acclimatizing Inhibitory". Applied Mechanics and Materials 448-453 (październik 2013): 1581–86. http://dx.doi.org/10.4028/www.scientific.net/amm.448-453.1581.
Pełny tekst źródłaEisikowitch, D., M. A. Lachance, P. G. Kevan, S. Willis i D. L. Collins-Thompson. "The effect of the natural assemblage of microorganisms and selected strains of the yeast Metschnikowia reukaufii in controlling the germination of pollen of the common milkweed Asclepias syriaca". Canadian Journal of Botany 68, nr 5 (1.05.1990): 1163–65. http://dx.doi.org/10.1139/b90-147.
Pełny tekst źródłaNitiema-Yefanova, Svitlana, Cokou Pascal Agbangnan Dossa, Virginie Gbohaïda, Rose Estelle Kanfon, Issiakou Mossi i Buscotin Horax Beakou. "Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice". International Journal of Biological and Chemical Sciences 14, nr 9 (26.03.2021): 3441–54. http://dx.doi.org/10.4314/ijbcs.v14i9.37.
Pełny tekst źródłaNedyalkov, Petar, Maria Kaneva, Vesela Shopska, Rositsa Denkova, Georgi Kostov, Zapryana Denkova, Desislava Teneva i Bogdan Goranov. "Yeast selection for non-alcoholic and low-alcoholic beverages based on wort". Food Science and Applied Biotechnology 2, nr 2 (10.10.2019): 140. http://dx.doi.org/10.30721/fsab2019.v2.i2.61.
Pełny tekst źródłaNagy, Edina, Marete Niss, Dénes Dlauchy, Nils Arneborg, Dennis Sandris Nielsen i Gábor Péter. "Yarrowia divulgata f.a., sp. nov., a yeast species from animal-related and marine sources". International Journal of Systematic and Evolutionary Microbiology 63, Pt_12 (1.12.2013): 4818–23. http://dx.doi.org/10.1099/ijs.0.057208-0.
Pełny tekst źródłaVadkertiová, Renáta, i Elena Sláviková. "Killer activity of yeasts isolated from the water environment". Canadian Journal of Microbiology 41, nr 9 (1.09.1995): 759–66. http://dx.doi.org/10.1139/m95-105.
Pełny tekst źródłaZhou, Nerve, Thandiwe Semumu i Amparo Gamero. "Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement". Fermentation 7, nr 3 (27.06.2021): 102. http://dx.doi.org/10.3390/fermentation7030102.
Pełny tekst źródłaLiu, Tian Ming, Hui Hui Wang, Ke Wang, Hui Wang, Xiu Bao Zhao i Yu Qi Tang. "Enology Characteristics of Yeasts Saccharomyces cerevisiae and Hanseniaspora uvarum Selected for Chinese Original Wine". Advanced Materials Research 365 (październik 2011): 233–39. http://dx.doi.org/10.4028/www.scientific.net/amr.365.233.
Pełny tekst źródłaVEGAS, CARLOS, AMPARO I. ZAVALETA, PAMELA E. CANALES i BRAULIO ESTEVE-ZARZOSO. "Yeasts Associated with Various Amazonian Native Fruits". Polish Journal of Microbiology 69, nr 3 (5.08.2020): 251–61. http://dx.doi.org/10.33073/pjm-2020-027.
Pełny tekst źródłaKumla, Jaturong, Supakorn Nundaeng, Nakarin Suwannarach i Saisamorn Lumyong. "Evaluation of Multifarious Plant Growth Promoting Trials of Yeast Isolated from the Soil of Assam Tea (Camellia sinensis var. assamica) Plantations in Northern Thailand". Microorganisms 8, nr 8 (1.08.2020): 1168. http://dx.doi.org/10.3390/microorganisms8081168.
Pełny tekst źródłaChreptowicz, Karolina, Jolanta Mierzejewska, Jana Tkáčová, Mateusz Młynek i Milan Čertik. "Carotenoid-Producing Yeasts: Identification and Characteristics of Environmental Isolates with a Valuable Extracellular Enzymatic Activity". Microorganisms 7, nr 12 (4.12.2019): 653. http://dx.doi.org/10.3390/microorganisms7120653.
Pełny tekst źródłaTian, Bai-Chuan, Guang-Lei Liu, Zhe Chi, Zhong Hu i Zhen-Ming Chi. "Occurrence and Distribution of Strains of Saccharomyces cerevisiae in China Seas". Journal of Marine Science and Engineering 9, nr 6 (29.05.2021): 590. http://dx.doi.org/10.3390/jmse9060590.
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