Cargando…

Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits

Wild yeasts on the surface of various fruits including grapes were surveyed to obtain yeast strains suitable for fermenting a novel wine with higher alcohol content and supplemented with rice starch. We considered selected characteristics, such as tolerance to alcohol and osmotic pressure, capabilit...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lee, Yeon-Ju, Choi, Yu-Ri, Lee, So-Young, Park, Jong-Tae, Shim, Jae-Hoon, Park, Kwan-Hwa, Kim, Jung-Wan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Mycology 2011
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3385091/ https://www.ncbi.nlm.nih.gov/pubmed/22783070 http://dx.doi.org/10.4489/MYCO.2011.39.1.033

Ejemplares similares

Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation
por: Molinet, Jennifer, et al.
Publicado: (2020)

Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5
por: Kim, Hye Ryun, et al.
Publicado: (2014)

Electrospray patterning of yeast cells for applications in alcoholic fermentation
por: Jeong, Sang Bin, et al.
Publicado: (2019)

Yeasts Associated with Various Amazonian Native Fruits
por: VEGAS, CARLOS, et al.
Publicado: (2020)

Effect of Beverage Containing Fermented Akebia quinata Extracts on Alcoholic Hangover
por: Jung, Suhan, et al.
Publicado: (2016)

Single nucleotide polymorphisms associated with wine fermentation and adaptation to nitrogen limitation in wild and domesticated yeast strains
por: Kessi-Pérez, Eduardo I., et al.
Publicado: (2023)

Physicochemical and Functional Properties of Yeast-Fermented Cabbage
por: Chun, Ahhyeon, et al.
Publicado: (2023)

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation
por: Svedlund, Natalia, et al.
Publicado: (2022)

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
por: Stanzer, Damir, et al.
Publicado: (2023)

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific
por: Wang, Chunxiao, et al.
Publicado: (2016)

Dual identities for various alcohols in two different yeasts
por: Chauhan, Nitin Mahendra, et al.
Publicado: (2020)

The Alcohol Dehydrogenase System in the Xylose-Fermenting Yeast Candida maltosa
por: Lin, Yuping, et al.
Publicado: (2010)

Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation
por: Meneghin, Silvana Perissatto, et al.
Publicado: (2008)

Why, when, and how did yeast evolve alcoholic fermentation?
por: Dashko, Sofia, et al.
Publicado: (2014)

Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation
por: Kallis, Michalis, et al.
Publicado: (2019)

Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
por: Zabukovec, Polona, et al.
Publicado: (2020)

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages
por: Fentie, Eskindir Getachew, et al.
Publicado: (2020)

Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing
por: Kang, Sun Hee, et al.
Publicado: (2014)

Effects of feedstock and co-culture of Lactobacillus fermentum and wild Saccharomyces cerevisiae strain during fuel ethanol fermentation by the industrial yeast strain PE-2
por: Reis, Vanda R., et al.
Publicado: (2018)

Applications of Wild Isolates of Saccharomyces Yeast for Industrial Fermentation: The Gut of Social Insects as Niche for Yeast Hybrids’ Production
por: Di Paola, Monica, et al.
Publicado: (2020)

Co-fermentation using Recombinant Saccharomyces cerevisiae Yeast Strains Hyper-secreting Different Cellulases for the Production of Cellulosic Bioethanol
por: Lee, Cho-Ryong, et al.
Publicado: (2017)

Fermented Wild Ginseng by Rhizopus oligosporus Improved l-Carnitine and Ginsenoside Contents
por: Lee, Ganghee, et al.
Publicado: (2020)

Evidence for loss and reacquisition of alcoholic fermentation in a fructophilic yeast lineage
por: Gonçalves, Carla, et al.
Publicado: (2018)

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages
por: Cantadori, Elsa, et al.
Publicado: (2022)

Anti-Contamination Strategies for Yeast Fermentations
por: Seo, Seung-Oh, et al.
Publicado: (2020)

Antioxidant and Antityrosinase Activities of Various Extracts from the Fruiting Bodies of Lentinus lepideus
por: Yoon, Ki Nam, et al.
Publicado: (2011)

Brewing potential of strains of the boreal wild yeast Mrakia gelida
por: Linnakoski, Riikka, et al.
Publicado: (2023)

Influence of preserved brewing yeast strains on fermentation behavior and flocculation capacity
por: Cheong, Chul, et al.
Publicado: (2007)

Selection of Superior Yeast Strains for the Fermentation of Lignocellulosic Steam-Exploded Residues
por: Cagnin, Lorenzo, et al.
Publicado: (2021)

Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough
por: Timmermans, Evelyne, et al.
Publicado: (2023)

Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation
por: Li, Wanzhen, et al.
Publicado: (2021)

Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi
por: Lee, Kun-Jong, et al.
Publicado: (2014)

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
por: Bancalari, Elena, et al.
Publicado: (2020)

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives
por: Moreno-García, Jaime, et al.
Publicado: (2018)

Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation
por: Peltier, Emilien, et al.
Publicado: (2021)

Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice
por: Fracassetti, Daniela, et al.
Publicado: (2019)

Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli
por: Kim, Hye Ryun, et al.
Publicado: (2013)

Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
por: Ryu, Dayeon, et al.
Publicado: (2015)

Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae
por: Díaz, Cecilia, et al.
Publicado: (2013)

Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile
por: Sandoval-Lozano, Claudia Johanna, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_l82dkq3qn5ic3pkeq27upnj3u8