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403  Articles
1 of 41 pages  |  10  records  |  more records»
A major concern of ethanol production plants is the control of native microorganisms mainly derived from the sugarcane juice that may reduce the fermentative yield. In the wine industry, the sulphur dioxide (SO2) is commonly used to control the undesirabl... see more

The study of pigment adsorption of yeasts used for table olive fermentation may allow the protection of olive colour, by excluding those strains adsorbing phenolic compounds responsible for the colour. Fifty-one table olive yeasts were grown on Petri dish... see more

The study of pigment adsorption of yeasts used for table olive fermentation may allow the protection of olive colour, by excluding those strains adsorbing phenolic compounds responsible for the colour. Fifty-one table olive yeasts were grown on Petri dish... see more

The aim of this study was to isolate and identify yeast species in wine samples from five different countries, and determine the genera of spoilage yeasts. One hundred and thirty four (no. 134) wine samples (86 white and 48 red wine); (30 bottled, 104 tan... see more

To generate a comprehensive profile of viable yeasts on cheese as it is purchased by consumers, 40 samples of locally produced cheese were obtained from four Slovakian farms and sampled. The samples were cultured on Malt extract agar with bromocresol gree... see more

Many genera and species of microorganisms can be found in grape musts and wines at various times during the winemaking process. For instance, Saccharomyces, Brettanomyces, and Pediococcus can be found together in wine. There are many species of yeast invo... see more

The paper’s aim is to emphasize the variety of the yeasts populations which are present in the musts from inland and Tokaj areas. The study is based on the alcoholic fermentation on the four strains which were selected for this purpose, the isolation of t... see more

The identification of yeasts or yeasts-like fungi and verify their diversity are principal aspect for bioindustry and ecosystem sustainability. Taxonomic approach provides identification tool to ensure the taxonomic position of yeasts and yeasts-like fung... see more

The cells‘ identification of the yeasts isolated from soil, grapes, must, during the alcoholics fermentation and wines from the Winegrowing Center Banu Maracine, has been made on yeasts’ purified biocultures and their submission to the standard identifica... see more

1 of 41 pages  |  10  records  |  more records»