Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil

Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil

Item
http://www.wikidata.org/entity/Q28143841
Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckiiMethanol contamination in traditionally fermented alcoholic beverages: the microbial dimensionHigh hydrostatic pressure activates gene expression that leads to ethanol production enhancement in a Saccharomyces cerevisiae distillery strainMultiple GAL pathway gene clusters evolved independently and by different mechanisms in fungiOccurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages.Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça productionYeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil.Identification of lactic acid bacteria associated with traditional cachaça fermentations.Physiological diversity and trehalose accumulation in Schizosaccharomyces pombe strains isolated from spontaneous fermentations during the production of the artisanal Brazilian cachaça.High hydrostatic pressure leads to free radicals accumulation in yeast cells triggering oxidative stress.Genomic diversity of Saccharomyces cerevisiae yeasts associated with alcoholic fermentation of bacanora produced by artisanal methods.Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains.Electrospray ionization mass spectrometry characterization of musts and alembic Brazilian cachaças using selected yeast strains.Genetic diversity of the species Debaryomyces hansenii and the use of chromosome polymorphism for typing of strains isolated from surface-ripened cheesesComparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça
P2860

Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil

Item
http://www.wikidata.org/entity/Q28143841
description
2000 nî lūn-bûn
@nan
2000 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի հուլիսին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Yeast communities and genetic ...... tisanal fermentation in Brazil
@ast
Yeast communities and genetic ...... tisanal fermentation in Brazil
@en
Yeast communities and genetic ...... tisanal fermentation in Brazil
@nl
type
label
Yeast communities and genetic ...... tisanal fermentation in Brazil
@ast
Yeast communities and genetic ...... tisanal fermentation in Brazil
@en
Yeast communities and genetic ...... tisanal fermentation in Brazil
@nl
prefLabel
Yeast communities and genetic ...... tisanal fermentation in Brazil
@ast
Yeast communities and genetic ...... tisanal fermentation in Brazil
@en
Yeast communities and genetic ...... tisanal fermentation in Brazil
@nl
P1433
P1476
P2093
P2860
P304
P31
P3181
P356
P407
P433
P478
P577
P5875
P698
P921
P3181
P356
P1433
P1476
Yeast communities and genetic ...... tisanal fermentation in Brazil
@en
P2093
P2860
P304
P31
P3181
P356
10.1046/J.1365-2672.2000.01092.X
P407
P433
P478
P577
P5875
P698
P921