Cargando…

An Integrative View of the Role of Lachancea thermotolerans in Wine Technology

The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lactic acid compared to other yeast speci...

Descripción completa

Detalles Bibliográficos
Autores principales:	Vicente, Javier, Navascués, Eva, Calderón, Fernando, Santos, Antonio, Marquina, Domingo, Benito, Santiago
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625220/ https://www.ncbi.nlm.nih.gov/pubmed/34829158 http://dx.doi.org/10.3390/foods10112878

Ejemplares similares

The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology
por: Urbina, Ángel, et al.
Publicado: (2021)

The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition
por: Benito, Ángel, et al.
Publicado: (2017)

Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition
por: Benito, Ángel, et al.
Publicado: (2019)

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
por: Benito, Ángel, et al.
Publicado: (2015)

Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
por: Hranilovic, Ana, et al.
Publicado: (2022)

Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review
por: Benito, Santiago
Publicado: (2020)

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

High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology
por: Vicente, Javier, et al.
Publicado: (2021)

Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine
por: Mucalo, Ana, et al.
Publicado: (2023)

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas
por: Vaquero, Cristian, et al.
Publicado: (2020)

Improvement of thermotolerance in Lachancea thermotolerans using a bacterial selection pressure
por: Zhou, Nerve, et al.
Publicado: (2018)

Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
por: Hranilovic, Ana, et al.
Publicado: (2018)

Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined through the Study of Wines’ Analytical Characteristics
por: Benito, Ángel, et al.
Publicado: (2016)

Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans
por: Jiang, Xiaohui, et al.
Publicado: (2020)

The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems
por: Hranilovic, Ana, et al.
Publicado: (2017)

Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy
por: Câmara, Antonio Anchieta, et al.
Publicado: (2020)

Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
por: Escott, Carlos, et al.
Publicado: (2018)

Population Genomic Analysis Reveals Highly Conserved Mitochondrial Genomes in the Yeast Species Lachancea thermotolerans
por: Freel, Kelle C., et al.
Publicado: (2014)

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production
por: Zdaniewicz, Marek, et al.
Publicado: (2020)

Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas
por: Vaquero, Cristian, et al.
Publicado: (2021)

Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species
por: Belda, Ignacio, et al.
Publicado: (2016)

Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain
por: Sgouros, Georgios, et al.
Publicado: (2020)

Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates
por: Liu, Yunjiao, et al.
Publicado: (2022)

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
por: Belda, Ignacio, et al.
Publicado: (2017)

RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions
por: Shekhawat, Kirti, et al.
Publicado: (2019)

Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins
por: Zeidan, Randa, et al.
Publicado: (2018)

Colonization of Honey Bee Digestive Tracts by Environmental Yeast Lachancea thermotolerans Is Naturally Occurring, Temperature Dependent, and Impacts the Microbiome of Newly Emerged Bees
por: Kogan, Helen V., et al.
Publicado: (2023)

Transforming Spent Coffee Grounds’ Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages
por: Liu, Yunjiao, et al.
Publicado: (2023)

The Genus Metschnikowia in Enology
por: Vicente, Javier, et al.
Publicado: (2020)

The Spatiotemporal Program of Replication in the Genome of Lachancea kluyveri
por: Agier, Nicolas, et al.
Publicado: (2013)

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
por: Chen, Kai, et al.
Publicado: (2016)

Fungemia due to Lachancea fermentati: a case report
por: Leuck, Anne-Marie, et al.
Publicado: (2014)

Novel features of ARS selection in budding yeast Lachancea kluyveri
por: Liachko, Ivan, et al.
Publicado: (2011)

Coevolution with bacteria drives the evolution of aerobic fermentation in Lachancea kluyveri
por: Zhou, Nerve, et al.
Publicado: (2017)

Lachancea quebecensis a Novel Isolate for the Production of Craft Beer
por: Galaz, Valeria, et al.
Publicado: (2023)

Sulfobacillus thermotolerans: new insights into resistance and metabolic capacities of acidophilic chemolithotrophs
por: Panyushkina, Anna E., et al.
Publicado: (2019)

Comparative Mitochondrial Genomics within and among Yeast Species of the Lachancea Genus
por: Friedrich, Anne, et al.
Publicado: (2012)

Whole-Genome Sequencing and Intraspecific Analysis of the Yeast Species Lachancea quebecensis
por: Freel, Kelle C., et al.
Publicado: (2016)

An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health
por: Cueva, Carolina, et al.
Publicado: (2017)

Microbial Communities Present in Hydrothermal Sediments from Deception Island, Antarctica
por: Vicente, Javier, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_rjsms8joq7dfs3kibhpb9gqh0a