Cargando…

Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition o...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Wenxia, Zhuo, Xuanhan, Hu, Lanlan, Zhang, Xiuyan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355472/ https://www.ncbi.nlm.nih.gov/pubmed/32599830 http://dx.doi.org/10.3390/microorganisms8060953

Ejemplares similares

Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
por: Zhu, Wanying, et al.
Publicado: (2022)

Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing
por: He, Hongying, et al.
Publicado: (2021)

Responses of Issatchenkia terricola WJL-G4 upon Citric Acid Stress
por: Liu, Xinyi, et al.
Publicado: (2022)

Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines
por: Escott, Carlos, et al.
Publicado: (2022)

Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
por: Canonico, Laura, et al.
Publicado: (2019)

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts
por: Naselli, Vincenzo, et al.
Publicado: (2023)

Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima
por: Puyo, Maëlys, et al.
Publicado: (2023)

Physico-Chemical Characterization of an Exocellular Sugars Tolerant Β-Glucosidase from Grape Metschnikowia pulcherrima Isolates
por: Mateo, José Juan
Publicado: (2023)

Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola
por: Liu, Biao, et al.
Publicado: (2021)

Optimal Secretory Expression of Acetaldehyde Dehydrogenase from Issatchenkia terricola in Bacillus subtilis through a Combined Strategy
por: Lu, Jing, et al.
Publicado: (2022)

Biocontrol Activity of the Local Strain of Metschnikowia pulcherrima on Different Postharvest Pathogens
por: Türkel, Sezai, et al.
Publicado: (2014)

Variation among Metschnikowia pulcherrima Isolates for Genetic Modification and Homologous Recombination
por: Moreno-Beltrán, Mauro, et al.
Publicado: (2021)

Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry
por: Puyo, Maëlys, et al.
Publicado: (2023)

Semi-continuous pilot-scale microbial oil production with Metschnikowia pulcherrima on starch hydrolysate
por: Abeln, Felix, et al.
Publicado: (2020)

In vitro assessment for the probiotic potential of Pichia kudriavzevii
por: Ganapathiwar, Swaruparani, et al.
Publicado: (2023)

Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter
por: Chen, Yu, et al.
Publicado: (2023)

Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiae
por: Sadoudi, Mohand, et al.
Publicado: (2017)

Metschnikowia pulcherrima and Related Pulcherrimin-Producing Yeasts: Fuzzy Species Boundaries and Complex Antimicrobial Antagonism
por: Sipiczki, Matthias
Publicado: (2020)

Snf2 controls pulcherriminic acid biosynthesis and antifungal activity of the biocontrol yeast Metschnikowia pulcherrima
por: Gore‐Lloyd, Deborah, et al.
Publicado: (2019)

The Oleaginous Yeast Metschnikowia pulcherrima Displays Killer Activity against Avian-Derived Pathogenic Bacteria
por: Hicks, Robert H., et al.
Publicado: (2021)

Separate and combined Hanseniaspora uvarum and Metschnikowia pulcherrima metabolic volatiles are attractive to Drosophila suzukii in the laboratory and field
por: Jones, R., et al.
Publicado: (2021)

New Isolated Metschnikowia pulcherrima Strains from Apples for Postharvest Biocontrol of Penicillium expansum and Patulin Accumulation
por: Settier-Ramírez, Laura, et al.
Publicado: (2021)

Saccharomyces cerevisiae responds similarly to co‐culture or to a fraction enriched in Metschnikowia pulcherrima extracellular vesicles
por: Mejias‐Ortiz, Miguel, et al.
Publicado: (2023)

The Metschnikowia pulcherrima Clade as a Model for Assessing Inhibition of Candida spp. and the Toxicity of Its Metabolite, Pulcherrimin
por: Kregiel, Dorota, et al.
Publicado: (2023)

Genomic and probiotic characterization of SJP-SNU strain of Pichia kudriavzevii
por: Hong, Seung-Min, et al.
Publicado: (2018)

Fungal peritonitis caused by Pichia kudriavzevii following sleeve gastrectomy
por: Al Bshabshe, Ali, et al.
Publicado: (2019)

Effects of various inhibitory substances and immobilization on ethanol production efficiency of a thermotolerant Pichia kudriavzevii
por: Ndubuisi, Ifeanyi A., et al.
Publicado: (2020)

Draft Genome Sequence of a Highly Heterozygous Yeast Strain from the Metschnikowia pulcherrima Subclade, UCD127
por: Venkatesh, Anjan, et al.
Publicado: (2018)

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae
por: Liu, Wenhan, et al.
Publicado: (2023)

Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines
por: Liao, Jing, et al.
Publicado: (2022)

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine
por: Zhang, Bo-Qin, et al.
Publicado: (2018)

Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries
por: Chu, Yunfei, et al.
Publicado: (2023)

Draft Genome Sequence of a Multistress-Tolerant Yeast, Pichia kudriavzevii NG7
por: Park, Hyun Joo, et al.
Publicado: (2018)

Metabolic engineering of an acid-tolerant yeast strain Pichia kudriavzevii for itaconic acid production
por: Sun, Wan, et al.
Publicado: (2020)

Transcriptional Profiling Reveals Adaptive Response and Tolerance to Lactic Acid Stress in Pichia kudriavzevii
por: Du, Hai, et al.
Publicado: (2022)

Strain improvement of Pichia kudriavzevii TY13 for raised phytase production and reduced phosphate repression
por: Qvirist, Linnea, et al.
Publicado: (2016)

Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling
por: Henriques, David, et al.
Publicado: (2018)

Hippophae rhamnoides berry related Pichia kudriavzevii yeast volatiles modify behaviour of Rhagoletis batava flies
por: Mozūraitis, Raimondas, et al.
Publicado: (2019)

Con perdón de los terrícolas
por: Mond, F., 1941-
Publicado: (1983)

Elevated production of the aromatic fragrance molecule, 2‐phenylethanol, using Metschnikowia pulcherrima through both de novo and ex novo conversion in batch and continuous modes
por: Chantasuban, Tanakorn, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_9to0132honkau150h83osdii3g