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Refinado por: assunto: Industrial Microbiology remover assunto: Saccharomyces Cerevisiae remover
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Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale
Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale
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Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

Marongiu, Antonella ; Zara, Giacomo ; Legras, Jean-Luc ; Del Caro, Alessandra ; Mascia, Ilaria ; Fadda, Costantino ; Budroni, Marilena

Journal of industrial microbiology & biotechnology, 2015-01, Vol.42 (1), p.85-92 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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2
Microbial terroir and food innovation: The case of yeast biodiversity in wine
Microbial terroir and food innovation: The case of yeast biodiversity in wine
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Microbial terroir and food innovation: The case of yeast biodiversity in wine

Capozzi, Vittorio ; Garofalo, Carmela ; Chiriatti, Maria Assunta ; Grieco, Francesco ; Spano, Giuseppe

Microbiological research, 2015-12, Vol.181, p.75-83 [Periódico revisado por pares]

Germany: Elsevier GmbH

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Large-scale selection and breeding to generate industrial yeasts with superior aroma production
Large-scale selection and breeding to generate industrial yeasts with superior aroma production
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Large-scale selection and breeding to generate industrial yeasts with superior aroma production

Steensels, Jan ; Meersman, Esther ; Snoek, Tim ; Saels, Veerle ; Verstrepen, Kevin J Cullen, D.

Applied and Environmental Microbiology, 2014-11, Vol.80 (22), p.6965-6975 [Periódico revisado por pares]

United States: American Society for Microbiology

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4
Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing
Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing
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Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing

De Filippis, Francesca ; La Storia, Antonietta ; Blaiotta, Giuseppe

Food microbiology, 2017-05, Vol.63, p.117-122 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Comparison of methods used for assessing the viability and vitality of yeast cells
Comparison of methods used for assessing the viability and vitality of yeast cells
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Comparison of methods used for assessing the viability and vitality of yeast cells

Kwolek‐Mirek, Magdalena ; Zadrag‐Tecza, Renata

FEMS yeast research, 2014-11, Vol.14 (7), p.1068-1079 [Periódico revisado por pares]

Oxford, UK: Published by Elsevier Science B.V. on behalf of the Federation of European Microbiological Societies

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6
Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines
Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines
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Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines

Goold, Hugh D. ; Kroukamp, Heinrich ; Williams, Thomas C. ; Paulsen, Ian T. ; Varela, Cristian ; Pretorius, Isak S.

Microbial biotechnology, 2017-03, Vol.10 (2), p.264-278 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

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7
Engineering tolerance to industrially relevant stress factors in yeast cell factories
Engineering tolerance to industrially relevant stress factors in yeast cell factories
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Engineering tolerance to industrially relevant stress factors in yeast cell factories

Deparis, Quinten ; Claes, Arne ; Foulquié-Moreno, Maria R ; Thevelein, Johan M

FEMS yeast research, 2017-06, Vol.17 (4) [Periódico revisado por pares]

England: Oxford University Press

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8
Looking beyond Saccharomyces: the potential of non-conventional yeast species for desirable traits in bioethanol fermentation
Looking beyond Saccharomyces: the potential of non-conventional yeast species for desirable traits in bioethanol fermentation
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Looking beyond Saccharomyces: the potential of non-conventional yeast species for desirable traits in bioethanol fermentation

Radecka, Dorota ; Mukherjee, Vaskar ; Mateo, Raquel Quintilla ; Stojiljkovic, Marija ; Foulquié-Moreno, María R ; Thevelein, Johan M Nielsen, Jens

FEMS yeast research, 2015-09, Vol.15 (6), p.fov053 [Periódico revisado por pares]

England: Oxford University Press

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9
Novel brewing yeast hybrids: creation and application
Novel brewing yeast hybrids: creation and application
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Novel brewing yeast hybrids: creation and application

Krogerus, Kristoffer ; Magalhães, Frederico ; Vidgren, Virve ; Gibson, Brian

Applied microbiology and biotechnology, 2017-01, Vol.101 (1), p.65-78 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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10
Construction of a quadruple auxotrophic mutant of an industrial polyploid saccharomyces cerevisiae strain by using RNA-guided Cas9 nuclease
Construction of a quadruple auxotrophic mutant of an industrial polyploid saccharomyces cerevisiae strain by using RNA-guided Cas9 nuclease
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Construction of a quadruple auxotrophic mutant of an industrial polyploid saccharomyces cerevisiae strain by using RNA-guided Cas9 nuclease

Zhang, Guo-Chang ; Kong, In Iok ; Kim, Heejin ; Liu, Jing-Jing ; Cate, Jamie H D ; Jin, Yong-Su Schottel, J. L.

Applied and Environmental Microbiology, 2014-12, Vol.80 (24), p.7694-7701 [Periódico revisado por pares]

United States: American Society for Microbiology

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