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Refinado por: assunto: Life Sciences & Biomedicine remover assunto: Saccharomyces remover
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11
Artisanal cachaça and brewer's spent grain as sources of yeasts with promising biotechnological properties
Artisanal cachaça and brewer's spent grain as sources of yeasts with promising biotechnological properties
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Artisanal cachaça and brewer's spent grain as sources of yeasts with promising biotechnological properties

Brexó, R.P. ; Andrietta, M.G.S. ; Sant'Ana, A.S.

Journal of applied microbiology, 2018-08, Vol.125 (2), p.409-421 [Periódico revisado por pares]

England: Oxford University Press

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12
Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts
Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts
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Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts

Kodchasee, Pratthana ; Pharin, Nattanicha ; Suwannarach, Nakarin ; Unban, Kridsada ; Saenjum, Chalermpong ; Kanpiengjai, Apinun ; Sakar, Dipayan ; Shetty, Kalidas ; Zarnkow, Martin ; Khanongnucha, Chartchai

Journal of fungi (Basel), 2023-01, Vol.9 (2), p.165 [Periódico revisado por pares]

Switzerland: MDPI AG

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13
Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao
Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao
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Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao

Boro, Nitesh ; Borah, Ashis ; Sarma, Rajib L. ; Narzary, Diganta

Brazilian journal of microbiology, 2022-09, Vol.53 (3), p.1515-1531 [Periódico revisado por pares]

Cham: Springer International Publishing

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14
Biodiversity of non-Saccharomyces yeasts in distilleries of the La Mancha region (Spain)
Biodiversity of non-Saccharomyces yeasts in distilleries of the La Mancha region (Spain)
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Biodiversity of non-Saccharomyces yeasts in distilleries of the La Mancha region (Spain)

Úbeda, Juan ; Maldonado Gil, María ; Chiva, Rosana ; Guillamón, José M ; Briones, Ana

FEMS yeast research, 2014-06, Vol.14 (4), p.663-673 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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15
Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
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Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

Vilela, Alice

Fermentation (Basel), 2017-12, Vol.3 (4), p.51 [Periódico revisado por pares]

Basel: MDPI AG

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16
Biological production of xylitol by using nonconventional microbial strains
Biological production of xylitol by using nonconventional microbial strains
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Biological production of xylitol by using nonconventional microbial strains

Manishimwe, Clarisse ; Feng, Yifan ; Sun, Jingxiang ; Pan, Runze ; Jiang, Yujia ; Jiang, Wankui ; Zhang, Wenming ; Xin, Fengxue ; Jiang, Min

World journal of microbiology & biotechnology, 2022-12, Vol.38 (12), p.249-249, Article 249 [Periódico revisado por pares]

Dordrecht: Springer Netherlands

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17
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers
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Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos, Francisco A. ; Gibson, Brian ; Grijalva‐Vallejos, Nubia ; Krogerus, Kristoffer ; Nikulin, Jarkko

Yeast (Chichester, England), 2019-06, Vol.36 (6), p.383-398 [Periódico revisado por pares]

England: Wiley Subscription Services, Inc

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18
Biotechnological activities from yeasts isolated from olive oil mills
Biotechnological activities from yeasts isolated from olive oil mills
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Biotechnological activities from yeasts isolated from olive oil mills

Lilao, Joaquín ; Mateo, José Juan ; Maicas, Sergi

European food research & technology, 2015-02, Vol.240 (2), p.357-365 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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19
Candida krusei: biotechnological potentials and concerns about its safety
Candida krusei: biotechnological potentials and concerns about its safety
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Candida krusei: biotechnological potentials and concerns about its safety

Yadav, Jay Shankar Singh ; Bezawada, Jyothi ; Yan, Song ; Tyagi, R.D ; Surampalli, R.Y

Canadian journal of microbiology, 2012-08, Vol.58 (8), p.937-952 [Periódico revisado por pares]

Ottawa, ON: NRC Research Press

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20
Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii
Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii
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Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii

Liu, Jian ; Liu, Miao ; Ye, Pian ; Lin, Feng ; Huang, Jun ; Wang, Hongbo ; Zhou, Rongqing ; Zhang, Suyi ; Zhou, Jun ; Cai, Liang

European food research & technology, 2020-04, Vol.246 (4), p.807-820 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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