Physiological performance of Kazachstania unispora in sourdough environments

Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

(2020) Belén Carbonetto et al.   Microorganisms

Biochemical characteristics, virulence traits and antifungal resistance of two major yeast species isolated from kefir: Kluyveromyces marxianus and Saccharomyces unisporus

(2019) Hyun-Woo Lim et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products

(2018) Alessandra Martorana et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A Macadamia Nut-Rich Diet Reduces Total and LDL-Cholesterol in Mildly Hypercholesterolemic Men and Women

(2018) Amy E. Griel et al.   JOURNAL OF NUTRITION

Bakery yeasts, a new model for studies in ecology and evolution

(2018) Belén Carbonetto et al.   YEAST

Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery

(2017) Nerve Zhou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and Characterization of Oleaginous Yeast Isolated from Kefir and Its Ability to Accumulate Intracellular Fats in Deproteinated Potato Wastewater with Different Carbon Sources

(2017) Iwona Gientka et al.   Biomed Research International

Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

(2017) Marilù Decimo et al.   AMB Express

Anti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics

(2016) Xin-Hua Nabi et al.   BMC Complementary and Alternative Medicine

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

(2016) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

(2016) Benjamin C. T. Bourrie et al.   Frontiers in Microbiology

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

(2016) Elham Aslankoohi et al.   PLoS One

Utilization of High-Fructose Corn Syrup for Biomass Production Containing High Levels of Docosahexaenoic Acid by a Newly Isolated Aurantiochytrium sp. YLH70

(2015) Xin-Jun Yu et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations

(2014) Jan Steensels et al.   Annual Review of Microbiology

Why, when, and how did yeast evolve alcoholic fermentation?

(2014) Sofia Dashko et al.   FEMS YEAST RESEARCH

Saccharomyces unisporus: Biotechnological Potential and Present Status

(2013) Indrani Bhattacharya et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

(2013) Alan J. Marsh et al.   PLoS One

Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods

(2012) Manuel Venturi et al.   FOOD MICROBIOLOGY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY