Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts

Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

(2020) Helena Roca-Mesa et al.   Microorganisms

Effect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentation

(2020) Jian-Yong Chua et al.   FOOD RESEARCH INTERNATIONAL

Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

(2019) Dai Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Conceptualization of a spent coffee grounds biorefinery: A review of existing valorisation approaches

(2019) Jackie Massaya et al.   FOOD AND BIOPRODUCTS PROCESSING

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

(2019) Ying Su et al.   FOOD MICROBIOLOGY

Converting environmental risks to benefits by using spent coffee grounds (SCG) as a valuable resource

(2018) Marinos Stylianou et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on chemical components of mango wine

(2018) Yuyun Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage

(2018) Jian-Yong Chua et al.   FOOD MICROBIOLOGY

The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine

(2018) Kelly J. Prior et al.   FOOD MICROBIOLOGY

The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains

(2017) Samantha Fairbairn et al.   Frontiers in Microbiology

Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment

(2017) Mingzhan Toh et al.   AMB Express

Yeast's balancing act between ethanol and glycerol production in low-alcohol wines

(2017) Hugh D. Goold et al.   Microbial Biotechnology

Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels

(2016) Liang Wei Lee et al.   FOOD CHEMISTRY

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

(2015) Santiago Benito et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The influence of calcium-carbonate and yeast extract addition on lactic acid fermentation of brewer's spent grain hydrolysate

(2015) Jelena Pejin et al.   FOOD RESEARCH INTERNATIONAL

Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

(2015) Xiangdong Zhao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomycesyeasts

(2015) Yuyun Lu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Spent coffee grounds: A review on current research and future prospects

(2015) Rocio Campos-Vega et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

New insights into the advantages of ammonium as a winemaking nutrient

(2014) Rubén Martínez-Moreno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground

(2013) Armando Sampaio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

(2012) Lucie Crépin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Physiology, biochemistry and possible applications of microbial caffeine degradation

(2011) Sathyanarayana N. Gummadi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A study on chemical constituents and sugars extraction from spent coffee grounds

(2010) Solange I. Mussatto et al.   CARBOHYDRATE POLYMERS

Role of Specific Components from Commercial Inactive Dry Yeast Winemaking Preparations on the Growth of Wine Lactic Acid Bacteria

(2010) Inmaculada Andújar-Ortiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

(2009) M. Ángeles Pozo-Bayón et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Commercial Inactive Dry Yeast Preparations for Enological Use Based on Their Ability To Release Soluble Compounds and Their Behavior toward Aroma Compounds in Model Wines

(2009) Maria Ángeles Pozo-Bayón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY