Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2016.12.025
Abstract: During winemaking, sulfur dioxide (SO2) is often added prior to the onset of alcoholic fermentation to prevent the growth of spoilage microorganisms and to create an environment that promotes the rapid colonization of the grape… read more here.
Keywords: spontaneous fermentations; composition spontaneous; addition; strain composition ... See more keywords
Morphometric quantification of a pseudohyphae forming Saccharomyces cerevisiae strain using in situ microscopy and image analysis.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of microbiological methods"
DOI: 10.1016/j.mimet.2021.106338
Abstract: Yeast morphology and counting are highly important in fermentation as they are often associated with productivity and can be influenced by process conditions. At present, time-consuming and offline methods are utilized for routine analysis of… read more here.
Keywords: saccharomyces cerevisiae; pseudohyphae; microscopy; analysis ... See more keywords
The Impact of Inulin and a Novel Synbiotic (Yeast Saccharomyces cerevisiae Strain 1026 and Inulin) on the Development and Functional State of the Gastrointestinal Canal of Calves
Sign Up to like & getrecommendations! Published in 2021 at "Veterinary Medicine International"
DOI: 10.1155/2021/8848441
Abstract: Successful management of the dairy industry is closely related to rearing healthy calves. The proper development of the gastrointestinal canal is crucial to reach this goal. One of the strategies to promote this development is… read more here.
Keywords: gastrointestinal canal; inulin; prebiotic inulin; strain 1026 ... See more keywords
Safety evaluation of the food enzyme β‐fructofuranosidase from the non‐genetically modified Saccharomyces cerevisiae strain INV
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DOI: 10.2903/j.efsa.2023.7833
Abstract: Abstract The food enzyme β‐fructofuranosidase (β‐d‐fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non‐genetically modified Saccharomyces cerevisiae strain INV by DSM Food Specialties B.V. It is intended to be used in four food manufacturing processes:… read more here.
Keywords: safety; food; strain inv; cerevisiae strain ... See more keywords
Recombinant Diploid Saccharomyces cerevisiae Strain Development for Rapid Glucose and Xylose Co-Fermentation
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DOI: 10.3390/fermentation4030059
Abstract: Cost-effective production of cellulosic ethanol requires robust microorganisms for rapid co-fermentation of glucose and xylose. This study aims to develop a recombinant diploid xylose-fermenting Saccharomyces cerevisiae strain for efficient conversion of lignocellulosic biomass sugars to… read more here.
Keywords: xylose fermentation; glucose xylose; fermentation; strain ... See more keywords