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Results for
""Zygosaccharomyces""[mesh_terms]

14 Results

Searching titles within these results

Oxygen requirements of the food spoilage yeast Zygosaccharomyces bailii in synthetic and complex media.

F Rodrigues, M Côrte-Real, C Leão, J P van Dijken, J T Pronk

Applied and environmental microbiology 2001;67(5):2123-8

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Examining the impact of , , and on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation.

Qifeng Wang, Rongrong Cui, Xueli Liu, Xuelian Zheng, Yunping Yao, Guozhong Zhao

Critical reviews in food science and nutrition 2024;64(29):10873-10884

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Simultaneously saccharification and fermentation approach as a tool for enhanced fossil fuels biodesulfurization.

Susana M Paixão, Bruno F Arez, José C Roseiro, Luís Alves

Journal of environmental management 2017;182():397-405

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A new understanding: Gene expression, cell characteristic and antioxidant enzymes of Zygosaccharomyces rouxii under the D-fructose regulation.

Xin Li, Hong Liu, Lingyan Dai, Fanyu Wang, Wei Liu, Bailing Pan, Chengtao Wang, Dongjie Zhang, Jingzhi Deng, Zhijiang Li

Enzyme and microbial technology 2020;132():109409

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The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: a case study for Zygosaccharomyces bailii.

L Mertens, F Devlieghere, J F Van Impe, A H Geeraerd, A Vermeulen, T D T Dang

International journal of food microbiology 2011;145(1):258-66

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Pentadiene production from potassium sorbate by osmotolerant yeasts.

B de Ancos, E Casas, M J Valderrama, P Cano, J M Peinado

International journal of food microbiology 2004;94(1):93-6

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Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii.

Lisa Solieri, Paolo Giudici, Tikam Chand Dakal

International journal of food microbiology 2014;185():140-57

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Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives.

T D T Dang, L Mertens, A Vermeulen, A H Geeraerd, J F Van Impe, J Debevere, F Devlieghere

International journal of food microbiology 2010;137(1):1-12

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Soy sauce fermentation: Microorganisms, aroma formation, and process modification.

Putu Virgina Partha Devanthi, Konstantinos Gkatzionis

Food research international (Ottawa, Ont.) 2020;120():364-374

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Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology.

Mahesh Chandra, Inês Oro, Suzana Ferreira-Dias, Manuel Malfeito-Ferreira

PloS one 2016;10(6):e0128702

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Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces.

J M Zuehlke, B Petrova, C G Edwards

Annual review of food science and technology 2013;4():57-78

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Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF).

A Vermeulen, J Daelman, J Van Steenkiste, F Devlieghere

Food microbiology 2013;32(2):389-96

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The spoilage yeast Zygosaccharomyces bailii: Foe or friend?

Nurzhan Kuanyshev, Giusy M Adamo, Danilo Porro, Paola Branduardi

Yeast (Chichester, England) 2018;34(9):359-370

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A hydrophobic filter confers the cation selectivity of Zygosaccharomyces rouxii plasma-membrane Na+/H+ antiporter.

Olga Kinclova-Zimmermannova, Pierre Falson, Denis Cmunt, Hana Sychrova

Journal of molecular biology 2015;427(8):1681-94

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Results: 1 – 14 / 14

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Results for ""Zygosaccharomyces""[mesh_terms]

Oxygen requirements of the food spoilage yeast Zygosaccharomyces bailii in synthetic and complex media.

Examining the impact of , , and on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation.

Simultaneously saccharification and fermentation approach as a tool for enhanced fossil fuels biodesulfurization.

A new understanding: Gene expression, cell characteristic and antioxidant enzymes of Zygosaccharomyces rouxii under the D-fructose regulation.

The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: a case study for Zygosaccharomyces bailii.

Pentadiene production from potassium sorbate by osmotolerant yeasts.

Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii.

Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives.

Soy sauce fermentation: Microorganisms, aroma formation, and process modification.

Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology.

Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces.

Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF).

The spoilage yeast Zygosaccharomyces bailii: Foe or friend?

A hydrophobic filter confers the cation selectivity of Zygosaccharomyces rouxii plasma-membrane Na+/H+ antiporter.

Results for
""Zygosaccharomyces""[mesh_terms]