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7.960  Articles
1 of 796 pages  |  10  records  |  more records»
An indigenous yeast strain that isolated from fermented cocoa bean has a role in cocoa bean fermentation process, was characterized and identified to be member of the Candida tropicalis species based on phenotypic characteristics and the D1/D2 region... see more

Many different studies about  autochthonous yeast populations and their potential use as starters in the fermentation process have been conducted. However it is not clear enough which is the most suitable environment to sampling with the purpose of ... see more

The yeast strains possess appreciable characteristics for ethanol production. Moreover, Bio-ethanol production from renewable sources to be used is now an increasing demand worldwide due to continuous depletion of fossil fuels, economic and political cris... see more

Inulinase enzyme (EC 3.2.1.80) is an enzyme capable of hydrolyzing inulin and is used as a catalyst in the production of High Fructose Syrup (HFS) and fructooligosaccharides (FOS). Inulinase enzymes can be produced by yeasts found in waste such as kepok b... see more

Enhanced rate of fossil fuel extraction is likely to deplete limited natural resources over short period of time. So search for alternative fuel is only the way to overcome this problem of upcoming energy crisis. In this aspect biofuel is a sustainable op... see more

The wine yeasts have multiple and important applications in the industry, aiming to obtain pure cultures and the selection of those strains which, according to the lab investigations, present superior bio-technological properties. In this study we monitor... see more

The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of both aroma... see more

A hitherto unidentified medicinal plant is here identified for the first time as Pteronia camphorata (L.) L., an aromatic shrub of the Asteraceae family endemic to the western and southern coastal region of South Africa. The plant was described ... see more

The aim of this study was to test the possibility of using yeast cells encapsulated in calcium alginate (Ca-alginate) beads as a starter for wine fermentation. Characteristics of Korean Campbell Early wines fermented by five free yeast cell types and thos... see more

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