Found: 66
Select item for more details and to access through your institution.
Agro-ecosystem of honeybees as source for native probiotic yeasts.
- Published in:
- World Journal of Microbiology & Biotechnology, 2024, v. 40, n. 5, p. 1, doi. 10.1007/s11274-024-03941-z
- By:
- Publication type:
- Article
Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts.
- Published in:
- Foods, 2024, v. 13, n. 4, p. 505, doi. 10.3390/foods13040505
- By:
- Publication type:
- Article
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products.
- Published in:
- Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-023-12942-1
- By:
- Publication type:
- Article
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee products.
- Published in:
- Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-023-12942-1
- By:
- Publication type:
- Article
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines.
- Published in:
- Foods, 2023, v. 12, n. 15, p. 2899, doi. 10.3390/foods12152899
- By:
- Publication type:
- Article
Biocontrol and Probiotic Function of Non- Saccharomyces Yeasts: New Insights in Agri-Food Industry.
- Published in:
- Microorganisms, 2023, v. 11, n. 6, p. 1450, doi. 10.3390/microorganisms11061450
- By:
- Publication type:
- Article
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 3, p. 302, doi. 10.3390/fermentation9030302
- By:
- Publication type:
- Article
Microbial Biocontrol in the Agri-Food Industry.
- Published in:
- Microorganisms, 2023, v. 11, n. 3, p. 552, doi. 10.3390/microorganisms11030552
- By:
- Publication type:
- Article
Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts.
- Published in:
- International Journal of Molecular Sciences, 2023, v. 24, n. 2, p. 1309, doi. 10.3390/ijms24021309
- By:
- Publication type:
- Article
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer.
- Published in:
- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182787
- By:
- Publication type:
- Article
Assessment of Spontaneous Fermentation and Non- Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale.
- Published in:
- Beverages, 2022, v. 8, n. 3, p. 49, doi. 10.3390/beverages8030049
- By:
- Publication type:
- Article
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 5, p. N.PAG, doi. 10.3390/fermentation8050224
- By:
- Publication type:
- Article
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 3, p. 9, doi. 10.3390/fermentation8010009
- By:
- Publication type:
- Article
Biocontrol of Non- Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea.
- Published in:
- Microorganisms, 2022, v. 10, n. 2, p. N.PAG, doi. 10.3390/microorganisms10020200
- By:
- Publication type:
- Article
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 1, p. 9, doi. 10.3390/fermentation8010009
- By:
- Publication type:
- Article
Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review.
- Published in:
- International Journal of Molecular Sciences, 2021, v. 22, n. 14, p. 7754, doi. 10.3390/ijms22147754
- By:
- Publication type:
- Article
Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1047, doi. 10.3390/foods10051047
- By:
- Publication type:
- Article
Mild Pretreatments to Increase Fructose Consumption in Saccharomyces cerevisiae Wine Yeast Strains.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1129, doi. 10.3390/foods10051129
- By:
- Publication type:
- Article
Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation.
- Published in:
- Microorganisms, 2021, v. 9, n. 3, p. 514, doi. 10.3390/microorganisms9030514
- By:
- Publication type:
- Article
Development of Genetic Modification Tools for Hanseniaspora uvarum.
- Published in:
- International Journal of Molecular Sciences, 2021, v. 22, n. 4, p. 1943, doi. 10.3390/ijms22041943
- By:
- Publication type:
- Article
The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety.
- Published in:
- International Journal of Molecular Sciences, 2021, v. 22, n. 4, p. 2195, doi. 10.3390/ijms22042195
- By:
- Publication type:
- Article
The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 402, doi. 10.3390/foods10020402
- By:
- Publication type:
- Article
Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 414, doi. 10.3390/foods10020414
- By:
- Publication type:
- Article
High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology.
- Published in:
- International Journal of Molecular Sciences, 2021, v. 22, n. 3, p. 1196, doi. 10.3390/ijms22031196
- By:
- Publication type:
- Article
Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts.
- Published in:
- Microorganisms, 2021, v. 9, n. 1, p. 56, doi. 10.3390/microorganisms9010056
- By:
- Publication type:
- Article
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 19, p. 6722, doi. 10.3390/app10196722
- By:
- Publication type:
- Article
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-SaccharomycesWine Yeasts.
- Published in:
- Fermentation (Basel), 2020, v. 6, n. 3, p. 1, doi. 10.3390/fermentation6030063
- By:
- Publication type:
- Article
Sub-Lethal Effects of Pesticides on the DNA of Soil Organisms as Early Ecotoxicological Biomarkers.
- Published in:
- Frontiers in Microbiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.01892
- By:
- Publication type:
- Article
Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine.
- Published in:
- Foods, 2020, v. 9, n. 5, p. 658, doi. 10.3390/foods9050658
- By:
- Publication type:
- Article
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant.
- Published in:
- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010007
- By:
- Publication type:
- Article
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods.
- Published in:
- Foods, 2020, v. 9, n. 3, p. 287, doi. 10.3390/foods9030287
- By:
- Publication type:
- Article
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution.
- Published in:
- Scientific Reports, 2019, v. 9, n. 1, p. N.PAG, doi. 10.1038/s41598-019-53313-z
- By:
- Publication type:
- Article
Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition.
- Published in:
- Foods, 2019, v. 8, n. 9, p. 378, doi. 10.3390/foods8090378
- By:
- Publication type:
- Article
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties.
- Published in:
- PLoS ONE, 2019, v. 14, n. 6, p. 1, doi. 10.1371/journal.pone.0217385
- By:
- Publication type:
- Article
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution During Fermentation Evaluated by Metagenomic and Culture-Dependent Methods.
- Published in:
- Microorganisms, 2019, v. 7, n. 5, p. 114, doi. 10.3390/microorganisms7050114
- By:
- Publication type:
- Article
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar.
- Published in:
- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00415
- By:
- Publication type:
- Article
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process.
- Published in:
- Microorganisms, 2019, v. 7, n. 1, p. 11, doi. 10.3390/microorganisms7010011
- By:
- Publication type:
- Article
Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 11, p. 1921, doi. 10.1007/s00217-018-3104-6
- By:
- Publication type:
- Article
Microbiota of Fermented Beverages.
- Published in:
- 2018
- By:
- Publication type:
- Editorial
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production.
- Published in:
- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020037
- By:
- Publication type:
- Article
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking.
- Published in:
- Fermentation (Basel), 2018, v. 4, n. 1, p. 1, doi. 10.3390/fermentation4010014
- By:
- Publication type:
- Article
Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris).
- Published in:
- Applied Microbiology & Biotechnology, 2017, v. 101, n. 7, p. 2931, doi. 10.1007/s00253-016-8050-2
- By:
- Publication type:
- Article
Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions.
- Published in:
- Frontiers in Microbiology, 2016, v. 7, p. 1, doi. 10.3389/fmicb.2016.01959
- By:
- Publication type:
- Article
Non-conventional Yeast Species for Lowering Ethanol Content of Wines.
- Published in:
- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00642
- By:
- Publication type:
- Article
Yeast Interactions in Inoculated Wine Fermentation.
- Published in:
- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00555
- By:
- Publication type:
- Article
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.
- Published in:
- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00278
- By:
- Publication type:
- Article
Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds.
- Published in:
- Journal of Food Safety, 2016, v. 36, n. 1, p. 100, doi. 10.1111/jfs.12217
- By:
- Publication type:
- Article
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.
- Published in:
- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2015.01569
- By:
- Publication type:
- Article
Influence of vintage and selected starter on Torulaspora delbrueckii/ Saccharomyces cerevisiae sequential fermentation.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 6, p. 827, doi. 10.1007/s00217-015-2507-x
- By:
- Publication type:
- Article
Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production.
- Published in:
- Biotechnology Letters, 2015, v. 37, n. 11, p. 2213, doi. 10.1007/s10529-015-1919-9
- By:
- Publication type:
- Article