The Role of Yeasts in Fermentation Processes

Simulating Extracellular Glucose Signals Enhances Xylose Metabolism in Recombinant Saccharomyces cerevisiae

(2020) Meiling Wu et al.   Microorganisms

Anti-Contamination Strategies for Yeast Fermentations

(2020) Seung-Oh Seo et al.   Microorganisms

Volatile Compound Screening Using HS-SPME-GC/MS on Saccharomyces eubayanus Strains under Low-Temperature Pilsner Wort Fermentation

(2020) Kamila Urbina et al.   Microorganisms

Evaluation of Product Distribution in Chemostat and Batch Fermentation in Lactic Acid-Producing Komagataella phaffii Strains Utilizing Glycerol as Substrate

(2020) Nadielle Tamires Moreira Melo et al.   Microorganisms

Improving Xylose Fermentation in Saccharomyces cerevisiae by Expressing Nuclear-Localized Hexokinase 2

(2020) Liyuan Zheng et al.   Microorganisms

Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation

(2019) Mesfin Haile et al.   Microorganisms

Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms

(2018) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of yeasts for apple juice fermentation and production of cider volatile compounds

(2018) Marilinda Lorenzini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of biofuels and chemicals from xylose using native and engineered yeast strains

(2018) Suryang Kwak et al.   BIOTECHNOLOGY ADVANCES

Evaluation of the Potential Production of Ethanol by Candida Zemplinina Yeast with Regard to Beer Fermentation

(2017) Waldir D. Estela-Escalante et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

(2016) Laura Canonico et al.   FOOD MICROBIOLOGY

FT-IR spectroscopy: A powerful tool for studying the inter- and intraspecific biodiversity of cultivable non-Saccharomyces yeasts isolated from grape must

(2016) Cédric Grangeteau et al.   JOURNAL OF MICROBIOLOGICAL METHODS

It's Gettin’ Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa Fermentation

(2016) Zoi Papalexandratou et al.   TRENDS IN MICROBIOLOGY

Yeast Interactions in Inoculated Wine Fermentation

(2016) Maurizio Ciani et al.   Frontiers in Microbiology

Yeasts are essential for cocoa bean fermentation

(2014) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

(2014) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)

(2012) Gustavo Cordero-Bueso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Very high gravity (VHG) ethanolic brewing and fermentation: a research update

(2011) Pradeep Puligundla et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast

(2011) D. Libkind et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias

(2009) R. Pando Bedriñana et al.   FOOD MICROBIOLOGY