Mixed culture fermentation using Torulaspora delbrueckii and Saccharomyces cerevisiae with direct and indirect contact: impact of anaerobic growth factors
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3095-3
Abstract: The role of the initial concentration of anaerobic growth factors (AGF) on interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae was investigated in strict anaerobiosis. Experiments were performed in a synthetic grape must medium in a… read more here.
Keywords: anaerobic growth; delbrueckii; growth factors; culture ... See more keywords
Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii
Sign Up to like & getrecommendations! Published in 2020 at "European Food Research and Technology"
DOI: 10.1007/s00217-020-03439-6
Abstract: The effect of different yeast strains on the quality of kiwi wine was investigated by polyphase determine approaches in the present research. The influence of co-culture and inoculation sequence on the quality was also explored… read more here.
Keywords: delbrueckii; wine; major properties; kiwi wine ... See more keywords
Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.06.028
Abstract: In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in… read more here.
Keywords: thiol; delbrueckii; release; influence torulaspora ... See more keywords
Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112240
Abstract: Abstract Cheese presents remarkable diversity and organoleptic richness favored by microbial communities. Different yeasts have already been reported as contributors to cheese characteristics. In this study we aimed to characterize K. lactis B10 and T.… read more here.
Keywords: delbrueckii; mass; produced yeasts; cheese produced ... See more keywords
Impact of Media Heat Treatment on Cell Morphology and Stability of L. acidophilus, L. johnsonii and L. delbrueckii subsp. delbrueckii during Fermentation and Processing
Sign Up to like & getrecommendations! Published in 2020 at "Fermentation"
DOI: 10.3390/fermentation6040094
Abstract: Manufacturers of starter cultures and probiotics aim to provide preparations with the highest possible amount of living cells and assurance of long-term storage stability. Thereby the industrial economy and thus an efficient outcome of the… read more here.
Keywords: delbrueckii; heat; cell morphology; stability ... See more keywords