Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 12 of 12 for “"Non-Saccharomyces"”.
-
Assessment of Non-Saccharomyces Yeast Species as Secondary Fermenters in Beer
… present in beers secondarily fermented with non-conventional yeasts. The results from this research provide insight into the potential role of these species for targeted inoculation in secondary fermentation. Seventeen yeast species from thirteen different yeast genera were studied. Yeast …
-
Elucidation of weak organic acid resistance mechanisms in non-Saccharomyces yeast: a case study of Zygosaccharomyces parabailii and Kluyveromyces marxianus
… mechanism of weak acid stress response in the non-Saccharomyces yeasts Zygosaccharomyces parabailii and Kluyveromyces marxianus. To better understand the weak acid stress response of Z. parabailii, we summarized recent finding on the species. Knowing the relevant scientific reports, the next …
-
Selección de levaduras no-Saccharomyces para la elaboración de vinos tintos de calidad
… from the sequential action of different non-Saccharomyces and Saccharomyces yeasts. The use of selected cultures of S. cerevisiae in fermentations is a widespread practice in the oenological industry that has contributed to better control of vinifications, but also to a simplification of …
-
Physiological Features of Saccharomyces cerevisiae and Alternative Wine Yeast Species in Relation to Alcohol Level Reduction in Wine
… into ethanol by the activity of yeasts, mainly Saccharomyces cerevisiae. Previous work in this research group centered on respiration as the most promising yeast metabolic pathway that would have to be increased in order to divert carbon flow from ethanol production. Considering the Crabtree …
-
Isolation and Characterisation of Yeasts with Biotechnological Properties
… research was to identify and characterise novel non-Saccharomyces species from a vineyard and assess their potential use as starter cultures, either as an alternative or complement to Saccharomyces cerevisiae. The first step towards this aim was to access the vast potential of non-Saccharomyces …
-
Rapid and high-resolution analysis of winemaking yeasts using MALDI-TOF MS : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
… CO2 and other aromatic compounds by yeasts. Saccharomyces cerevisiae is the main species used for wine production, whereas the contribution of non-Saccharomyces yeasts to the distinctiveness of wine was not acknowledged until the 1980s. The indigenous yeasts present in the vineyard mainly …
-
The effects of different processing parameters (cold soak and percent alcohol (v/v) at dejuicing) on the concentrations of grape glycosides and glycoside fractions and glycosidase activities in selected yeast and lactic acid bacteria
… aroma and flavor precursors exist partially as non-volatile, sugar-bound glycosides. Hydrolysis of these compounds may modify sensory attributes and potentially enhance wine quality. Cold soak (prefermentation skin contact) at two temperatures and alcohol content (%, v/v) at dejuicing were …
-
Molecular analysis of the interactions between starter cultures during wine fermentation
… wines. On the other hand, the widespread use of Saccharomyces cerevisiae strains as fermentation starters has led to a perception of uniformity or standardization of the aromatic profile of wines. In both cases, part of the proposals for alcohol reduction and product diversification involve the …
-
Exploiting yeast diversity in whisky fermentations for biocatalysis of desirable flavour compounds
… four different yeast strains all belonging to <i>Saccharomyces cerevisiae</i>. In recent years, the brewing and wine industries have proven that a variety of yeasts can impart flavourful notes, and this has prompted research into alternative yeasts for whisky production. In this study, a variety …
-
Microbial resources for the enhancement of wine production in Etna [Risorse microbiche per la valorizzazione delle produzioni enologiche dell’Etna]
… l’attrattiva sul mercato. Tra questi, i lieviti non convenzionali, in particolare i lieviti non-Saccharomyces (NS), stanno guadagnando riconoscimento come candidati promettenti per le colture starter. La loro capacità di migliorare i processi fermentativi, aumentare la complessità aromatica, …
-
The development and evolution of Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes
… have centred around mating between different Saccharomyces cerevisiae yeast strains. Incorporating a higher level of genomic diversity into a Saccharomyces cerevisiae wine yeast by hybridisation with other Saccharomyces species has the potential to deliver novel flavour and aroma profiles …