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Materias / palabras clave: Science: Microbiology

Materias / palabras clave: Gestión de la producción.; Yeast.; Bread.; Cookery (Sourdough); Production control.; Pan; Panificación; Levaduras

Materias / palabras clave: Fermentación alcohólica.; Jugo de naranja.; Levaduras.; Alcoholic fermentation.; Orange juice.; Yeasts.

Materias / palabras clave: fungi, yeasts, oomycetes, mycology; Science: Botany

Materias / palabras clave: fungi, mycology, taxonomy, phylogeny, ascomycota, yeast; Science: Microbiology: Microbial ecology

Materias / palabras clave: fungi, fungal biology, moulds, lichens, yeasts, mushrooms; Science: Biology (General)

Yeast biomass is a novel source for the production of biodegradable films and, joint to the incorporation of certain compounds from essential oils, it is possible to design promising active materials for food preservatio...

Abstract Yeast protein can be a nutritionally suitable auxiliary protein source in livestock food. The breakdown of proteins and thereby generating high-quality peptide, typically provides nutritional benefits. Enzyme hy...

Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance fla...

Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less is known, however, about yeast communities present in grapes and fermenting musts from Vitis non-vinifera ecosystems. Mo...

Abstract The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and mi...

The aim of this study was to evaluate the effect of inactivated glutathione yeast EnzActive Protein on body weight gain dynamics and feed conversion ratio in meat-and-egg type Manchurian quails under commercial rearing c...