yeasts

lynside probiotic yeasts merit saccharomyces cerevisiae saccharomyces cerevisiae strain ECMo01 with enhanced expression of urea amidolyase saccharomyces cerevisiae strain ML01 carrying a gene encoding the malolactic enzyme from oenococcus oeni and a gene encoding malate permease from schizosacchar saccharomyces cerevisiae strain P1Y0, a variant of s. cerevisiae parent strain UCD2034 viniflora high-selenium yeast bakers yeast mannoprotein PubMed: The effect of lactic acid bacteria on cocoa bean fermentation. J-Stage: Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker’s Yeast in Frozen Dough J-Stage: Analysis of Free Fatty Acids in Sake by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester J-Stage: Characterization and Isolation of Mutants Producing Increased Amounts of Isoamyl Acetate Derived from Hygromycin B-Resistant Sake Yeast PubMed: A comparative study on the potential of epiphytic yeasts isolated from tropical fruits to produce flavoring compounds. PubMed: Isolation of a spontaneous cerulenin-resistant sake yeast with both high ethyl caproate-producing ability and normal checkpoint integrity. PubMed: Yeast diversity and native vigor for flavor phenotypes. PubMed: 2,5-Diketopiperazines in Food and Beverages: Taste and Bioactivity. PubMed: Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5. PubMed: Vanillin-bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid. PubMed: Influence of Geosmin-Producing Streptomyces on the Growth and Volatile Metabolites of Yeasts during Chinese Liquor Fermentation. PubMed: Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR. PubMed: Screening of high-level 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone-producing strains from a collection of gene deletion mutants of Saccharomyces cerevisiae. PubMed: Microbial diversity and flavor formation in onion fermentation. PubMed: Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process. PubMed: Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process. PubMed: Isolation and characterization of awamori yeast mutants with L-leucine accumulation that overproduce isoamyl alcohol. PubMed: Taming wild yeast: potential of conventional and nonconventional yeasts in industrial fermentations. PubMed: In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor. PubMed: Innovations in the brewing industry: light beer. PubMed: Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production. PubMed: Exploration of potential baker's yeast from sugarcane juice: optimization and evaluation. PubMed: Yeasts are essential for cocoa bean fermentation. PubMed: Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. PubMed: Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. PubMed: Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits. PubMed: Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians. PubMed: Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor. PubMed: Oxidative stability of lipids rich in EPA and DHA extracted from fermented scallop ovary. PubMed: Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano. PubMed: Natural 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®). PubMed: Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. PubMed: Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture. PubMed: Production and optimization of L-glutaminase enzyme from Hypocrea jecorina pure culture. PubMed: Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives. PubMed: Identification and characterization of non-saccharomyces spoilage yeasts isolated from Brazilian wines. PubMed: Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation. PubMed: [Composition and distribution of yeasts at different fermentation stages for Maotai-flavor Chinese liquor production]. PubMed: Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications. PubMed: New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica. PubMed: Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain. PubMed: Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production. PubMed: Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts. PubMed: Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation. PubMed: The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties. PubMed: Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor release. PubMed: A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production. PubMed: A taxonomic and ecological overview of cheese fungi. PubMed: Multi-locus genotyping of bottom fermenting yeasts by single nucleotide polymorphisms indicative of brewing characteristics. PubMed: Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres. PubMed: Wine flavor and aroma. PubMed: Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters. PubMed: Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration. PubMed: Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation. PubMed: Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor. PubMed: The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene. PubMed: Production of volatile metabolites by grape-associated microorganisms. PubMed: Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter. PubMed: Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process. PubMed: Beta galactosidases and their potential applications: a review. PubMed: Changes in the volatile compound production of fermentations made from musts with increasing grape content. PubMed: Microbial formation of esters. PubMed: Bio-oxidation of terpenes: an approach for the flavor industry. PubMed: The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine. PubMed: Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction. PubMed: Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production. PubMed: Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer. PubMed: Beer volatile compounds and their application to low-malt beer fermentation. PubMed: Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties. PubMed: Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts. PubMed: Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice. PubMed: Sensorial analysis of expressed human milk and its microbial load. PubMed: Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese. PubMed: Influence of aeration during propagation of pitching yeast on fermentation and beer flavor. PubMed: Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds. PubMed: Efficient use of DNA molecular markers to construct industrial yeast strains. PubMed: Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. PubMed: Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model. PubMed: Construction of recombinant sake yeast containing a dominant FAS2 mutation without extraneous sequences by a two-step gene replacement protocol. PubMed: Flavor encapsulation in yeasts: limonene used as a model system for characterization of the release mechanism. PubMed: Yeast modulation of wine flavor. PubMed: Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor. PubMed: Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts. PubMed: Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions. PubMed: Effect of gas environment and sorbate addition on flavor characteristics of irradiated apple cider during storage. PubMed: The microbiology of cocoa fermentation and its role in chocolate quality. PubMed: Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus. PubMed: Determination of esterolytic and lipolytic activities of lactic acid bacteria. PubMed: [Microbiological and physicochemical evaluation of pasteurized nectar elaborated with tree tomato (Cyphomandra betaceae Sendth)pulp]. PubMed: Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms. PubMed: Bioflavoring and beer refermentation. PubMed: Cleavage of beta,beta-carotene to flavor compounds by fungi. PubMed: The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer. PubMed: From yeast genetics to biotechnology. PubMed: [Stability of anthocyanins in pasteurized juice of blackberry ((Rubus glaucus benth]. PubMed: Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis. PubMed: Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey. PubMed: Effect of macerating enzymes on red wine aroma at laboratory scale: exogenous addition or expression by transgenic wine yeasts. PubMed: Determination of free and conjugated indole-3-acetic acid, tryptophan, and tryptophan metabolites in grape must and wine. PubMed: The potential of genetic engineering for improving brewing, wine-making and baking yeasts. PubMed: Decrease in cell surface galactose residues of Schizosaccharomyces pombe enhances its coflocculation with Pediococcus damnosus. PubMed: Butyl acetate and yeasts interact in adhesion and germination of Botrytis cinerea conidia in vitro and in fungal decay of golden delicious apple. PubMed: Flavor production from a non-stick oil by moulds. PubMed: Yeasts used as fining treatment to correct browning in white wines. PubMed: Engineering the plant cell factory for secondary metabolite production. PubMed: The role of non-Saccharomyces yeasts in industrial winemaking. PubMed: Genomics, molecular genetics and the food industry. PubMed: Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants. PubMed: Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine. PubMed: Application of ozone for enhancing the microbiological safety and quality of foods: a review. PubMed: Fermentation of low-salt miso as affected by supplementation with ethanol. PubMed: Fatty acid ethyl ester synthesis in the preparation of scotch whiskey. PubMed: Tannins and human health: a review. PubMed: Production of 2-phenylethyl alcohol by Kluyveromyces marxianus. PubMed: Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production. PubMed: Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production. PubMed: Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese. PubMed: Indonesian tapé ketan fermentation. PubMed: Incidence and identification of phospholipase C-producing bacteria in fresh and spoiled homogenized milk. PubMed: [Gas chromatographic study of odor and flavor components of dry wine]. PubMed: [Shortened dough development of wheat bread and its influence on flavor. 3. Influence of yeast quantity]. PubMed: [Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index]. PubMed: Flavor and microorganisms.