Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon

Isolation and characterization of thermotolerant yeasts for the production of second-generation bioethanol

(2019) Huynh Xuan Phong et al.   ANNALS OF MICROBIOLOGY

Production and Characterization of a New Sweet Sorghum Distilled Beverage

(2019) Ana Cláudia Alencar Lopes et al.   Sugar Tech

Biodiesel production from microbial oil provided by oleaginous yeasts from olive oil mill wastewater growing on industrial glycerol

(2019) Halima Chebbi et al.   INDUSTRIAL CROPS AND PRODUCTS

Application of powder formulation of Meyerozyma caribbica for postharvest control of Colletotrichum gloeosporioides in mango (Mangifera indica L.)

(2019) Lizet Aguirre-Güitrón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making

(2019) Dan Xu et al.   Food Bioscience

The potential of the newly isolated thermotolerant yeast Pichia kudriavzevii RZ8-1 for high-temperature ethanol production

(2018) Nuttaporn Chamnipa et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

(2018) Marcel Houngbédji et al.   FOOD MICROBIOLOGY

Camu-camu (Myrciaria dubia ) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic effects in vivo

(2018) Luciana Azevedo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Genomes of Four Meyerozyma caribbica Isolates and Novel Insights into the Meyerozyma guilliermondii Species Complex

(2018) Leone De Marco et al.   G3-Genes Genomes Genetics

Are biological control agents, isolated from tropical fruits, harmless to potential consumers?

(2017) Iris Betsabee Ocampo-Suarez et al.   FOOD AND CHEMICAL TOXICOLOGY

Purification and characterization of xylitol dehydrogenase with l-arabitol dehydrogenase activity from the newly isolated pentose-fermenting yeast Meyerozyma caribbica 5XY2

(2017) Wiphat Sukpipat et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics

(2016) Juliana Cunha Amorim et al.   FOOD RESEARCH INTERNATIONAL

Pichia kudriavzevii as a representative yeast of North Patagonian winemaking terroir

(2016) Silvana M. del Mónaco et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

(2015) Suzana Reis Evangelista et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Occurrence of Candida orthopsilosis in Brazilian tomato fruits (Lycopersicum esculentum Mill.)

(2014) D. Robl et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Yeasts and yeast-like organisms associated with fruits and blossoms of different fruit trees

(2012) Renáta Vadkertiová et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Enhanced ethanol production from sugarcane juice by galactose adaptation of a newly isolated thermotolerant strain of Pichia kudriavzevii

(2011) Sandeep Singh Dhaliwal et al.   BIORESOURCE TECHNOLOGY

Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians

(2011) Cíntia Lacerda Ramos et al.   FOOD MICROBIOLOGY

Phylogenetic analysis of ascomycete yeasts that form coenzyme Q-9 and the proposal of the new genera Babjeviella, Meyerozyma, Millerozyma, Priceomyces, and Scheffersomyces

(2010) Cletus P. Kurtzman et al.   MYCOSCIENCE

Endophytic fungi associated with the Antarctic grass Deschampsia antarctica Desv. (Poaceae)

(2008) Luiz H. Rosa et al.   POLAR BIOLOGY