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Dissertations / Theses on the topic 'Starter yeast'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Armaghani, F. A. S. "A study of two sour dough starter cultures." Thesis, University of Strathclyde, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382372.

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2

ALBERICO, GRAZIA. "Mixed starter yeasts as a biotechnological tool to produce wine with low alcoholic content." Doctoral thesis, Università degli studi della Basilicata, 2021. http://hdl.handle.net/11563/152668.

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Recently due to climatic changes a progressive increase in the percentage of ethanol in wines was observed. In fact, the ripening phase of the grapes tends to coincide with hot periods resulting in high accumulations of sugars and production of wines characterized by excessive alcoholic content, with negative notes on the quality of the final product. At the same time, national and international markets request well-structured and full-bodied wines, characterized by high aromatic complexity and moderate alcohol content. Alternative approaches have been proposed for the reduction of alcohol con

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3

Fernandes, Lemos Junior Wilson José. "Evaluation of the Non-Conventional Yeast Starmerella Bacillaris as Biocontrol Agent and Selected Starter for Alcoholic Beverages Production." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3424926.

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Yeasts are the main protagonists of the alcoholic fermentation and strongly influence the final characteristics of wine and other alcoholic beverages. In winemaking, during spontaneous fermentation, this process is carried out by indigenous yeasts present on the grape berry and there is a progressive growth pattern of different yeast species, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the ‘wine yeast’ and is widely preferred for initiating wine fermentations. From a technological point of v

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4

Rhein-Welker, Deanna. "Performance and nutrient digestibility in weanling pigs as influenced by yeast culture, whey, and fiber additions to starter diets." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-07292009-090510/.

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5

Pereira, Gilberto Vinícius de Melo. "The potential use of yeast starter cultures to improve the fermentation and quality of coffee during wet processing : selection, implementation and sensorial effects." reponame:Repositório Institucional da UFPR, 2015. http://hdl.handle.net/1884/39989.

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Orientador : Prof. Dr. Carlos Ricardo Soccol<br>Tese (doutorado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Bioprocessos e Biotecnologia. Defesa: Curitiba, 14/01/2015<br>Inclui referências<br>Área de concentração: Biotecnologia agroalimentar<br>Resumo: Durante o processamento via úmida de café os frutos são despolpados e as sementes são submetidas ao processo de fermentação para a retirada do restante da mucilagem aderida ao pergaminho. A fermentação é uma etapa crítica no processamento, devido seu impacto sobre a qualidade final do produt

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6

Lee, Andrew H. "Impact of cocoa (Theobroma cacao L.) fermentation on composition and concentration of polyphenols: Development of fermentation model system and utilization of yeast starter cultures." Diss., Virginia Tech, 2017. http://hdl.handle.net/10919/88515.

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Consumption of cocoa and dark chocolate products has been associated with positive health outcomes including reduced onset of cardiovascular disease, inflammation, diabetes, obesity, and platelet disorders. Cocoa polyphenols, putatively responsible for these beneficial activities, are highly impacted by cocoa variety, agronomic effects and processing history. However, the difference in polyphenol concentration and composition between cocoa products originating from different hybrid clones (selected for high yield) or from different fermentation conditions is not fully understood. Detailed poly

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7

Kouamé, Christelle. "Modélisation de la fermentation de la pulpe du cacao." Thesis, Montpellier, SupAgro, 2019. http://www.theses.fr/2019NSAM0013.

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La fermentation du cacao qui conditionne la qualité aromatique du chocolat, commence par une étape de fermentation alcoolique suivie d’une fermentation acétique, conduites par des souches sauvages de levures et de bactéries acétiques. Réalisée localement à petite échelle, en absence de tout contrôle, elle conduit à des produits finaux de qualité variable, allant du meilleur au pire. Le travail présenté ici fait partie d’un projet qui vise à maitriser la qualité aromatique du chocolat par l’utilisation d’un starter microbien associée à un mode de conduite de la fermentation. Un objectif spécifi

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8

Cronje, Marise Christine. "Production of kepi grains using pure cultures as starters." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53561.

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Thesis (MSc Food Sc )--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that differs from other fermented milk products in that it is produced with a mixed microbial community which is confined to discrete grains. These grains can be recovered as a solid matrix at the end of the fermentation and then be reutilised as a starter to ferment the next batch of milk. The grain microbial community consists of a symbiotic association of yeasts and lactic acid bacteria, but the overall composition of the grains has not been completely elucidated.

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9

Meier-Dörnberg, Tim [Verfasser], Friedrich [Akademischer Betreuer] Jacob, Dirk [Gutachter] Weuster-Botz, Friedrich [Gutachter] Jacob, and Rudi F. [Gutachter] Vogel. "Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures / Tim Meier-Dörnberg ; Gutachter: Dirk Weuster-Botz, Friedrich Jacob, Rudi F. Vogel ; Betreuer: Friedrich Jacob." München : Universitätsbibliothek der TU München, 2018. http://d-nb.info/1175091790/34.

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10

Vogelmann, Stephanie Anke [Verfasser], and Christian [Akademischer Betreuer] Hertel. "Impact of process parameters on the sourdough microbiota, selection of suitable starter strains, and description of the novel yeast Cryptococcus thermophilus sp. nov. / Stephanie Anke Vogelmann. Betreuer: Christian Hertel." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2013. http://d-nb.info/1044975032/34.

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11

Vogelmann, Stephanie [Verfasser], and Christian [Akademischer Betreuer] Hertel. "Impact of process parameters on the sourdough microbiota, selection of suitable starter strains, and description of the novel yeast Cryptococcus thermophilus sp. nov. / Stephanie Anke Vogelmann. Betreuer: Christian Hertel." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2013. http://nbn-resolving.de/urn:nbn:de:bsz:100-opus-8888.

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12

Hidalgo, Albornoz Claudio Esteban. "Microbiological analysis and control of the fruit vinegar production process." Doctoral thesis, Universitat Rovira i Virgili, 2012. http://hdl.handle.net/10803/96296.

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En esta tesis se realizó la identificación y caracterización de los microorganismos (levaduras y bacterias acéticas) asociados a la producción de vinagres de diferentes frutas con el fin de seleccionar posibles cultivos starters para tener un mejor control del proceso. Se elaboraron vinagres a partir de uva, caqui, fresa y arándano por el método superficial principalmente, aunque, también, se utilizaron diferentes métodos sumergidos. Tras los estudios ecológicos, se realizaron pruebas de inoculación tanto para levaduras como para bacterias acéticas. En general, la inoculación resultó en una

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13

Alvarez, Jonatan Peregrino. "Aroma-producing yeasts associated with cocoa beans fermentation: starter culture selection for flavor modulation of chocolate." Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/1046.

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Chocolate is one of the most important products for the food industry, being of economic interest all over the world. The cocoa quality depends directly on the post-harvest processing, being the cocoa-pulp fermentation a crucial step for chocolate quality development. The aim of this work was to study the diversity of aroma-producing yeasts associated with cocoa beans fermentation and to select suitable yeast starter culture to cocoa flavor modulation. A total of 39 cocoa-derived yeast isolates were screened for their capacity to produce volatile aroma compounds in a cocoa pulp simulation medi

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14

Talbot, Craig. "Start-specific transcriptional regulation of the budding yeast cell cycle." Thesis, University College London (University of London), 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.391813.

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15

Goerges, Stefanie. "Microbial consortia from smear-ripened cheese biodiversity, incidence of commercial starter microorganisms and anti-listerial activity of yeasts /." [S.l.] : [s.n.], 2005. http://deposit.ddb.de/cgi-bin/dokserv?idn=978998758.

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16

CARDENAS, S. M. BARRERA. "SPARKLING WINE PRODUCTION BY CHAMPENOISE METHOD IN LOMBARDY REGION: YEAST POPULATION BIODIVERSITY AND TECHNOLOGICAL ASPECTS OF INDIGENOUS SACCHAROMYCES CEREVISIAE AS POTENTIAL STARTERS." Doctoral thesis, Università degli Studi di Milano, 2012. http://hdl.handle.net/2434/214615.

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Sparkling wine obtained through the Champenoise method represents a relevant cultural and outstanding economical fact in Italy. There are two Lombardy sparkling wines belonging to DOCG: (Denominazione di Origine Controllata e Garantita) Franciacorta DOCG and Oltrepò Pavese Metodo Classico which high quality production is remarkable. Commercial starters belonging to Saccharomyces species currently used in Italy for sparkling wine production have been isolated from French territories on the basis of the quality characteristics of Champagne wine since they possess very good fermentative and oenol

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17

Makarenko, Rostyslav. ""Adaptive mutations" in the S/MAPK pathways provide selective advantage in quiescent fission yeast." Electronic Thesis or Diss., Sorbonne université, 2019. https://accesdistant.sorbonne-universite.fr/login?url=https://theses-intra.sorbonne-universite.fr/2019SORUS253.pdf.

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La quiescence et la prolifération reflètent deux stades cellulaires fondamentalement différents, mais il existe très peu d'informations sur la manière dont les cellules maintiennent la stabilité de leur génome en quiescence. En utilisant des levures de fission privées d’azote comme modèle de quiescence, notre laboratoire a démontré que les cellules subissent non seulement les dommages de l’ADN aux indépendantes de la réplication linéairement avec le temps. Dans les travaux en cours, nous avons démontré que les mutations accumulées au cours de la phase d'arrêt de la croissance

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18

Šuranská, Hana. "Izolace, identifikace a charakterizace mikroflóry vína a vybraných potravin." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2014. http://www.nusl.cz/ntk/nusl-233385.

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Proposed dissertation thesis deals with wine and artisanal cheeses microbiology. The first part is focused on identification of yeasts isolated from grapes and musts during production of white and red wines. The grape varieties were grown under the integrated and organic farming on Moravian vineyard. Yeasts were identified by ITS-PCR-RFLP method (amplifying internal transcribed spacer ITS: ITS1, ITS2 and 5.8S rDNA) and unknown species were subjected to partial sequencing of ITS rDNA region. In total, 524 isolates were divided into 14 different species belonging to six genus were identified fro

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19

Zechmeisterová, Lucie. "Faktory ovlivňující kvalitu červeného vína." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216207.

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In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually an

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20

Meftah, Sana. "Effect of commercial starter cultures and native yeasts on ochratoxin a production by aspergillus westerdijkiae and penicillium nordicum in meat products." Master's thesis, 2015. http://hdl.handle.net/10198/13143.

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Processed meat products are of worldwide importance and, because of their intrinsic factors as well as the processing methods, they are highly prone to fungal and mycotoxin contamination. Ochratoxin A (OTA) is the most significant mycotoxin in processed meat products. Penicillium nordicum is considered to be responsible for OTA contamination of meat products, as it is highly adapted to salt and protein-rich matrices and is moderately psycrotrophic. However, another OTA-producing fungus, Aspergillus westerdijkiae, adapted to carbon-rich matrices such as cereals and coffee beans, has been recent

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21

Liou, Je-Ruei, and 劉嚞睿. "Identification and characteristics of lactic acid bacteria and yeasts isolated from kefir starters." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/11744303020840284922.

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碩士<br>國立臺灣大學<br>畜產學系<br>85<br>This study was conducted to investigate the isolation, identification and characteristics of lactic acid bacteria and yeasts in kefir starters. The kefir starters were obtained from Xien-zhu and Taipei region in Taiwan. counts of lactic acid bacteria in kefir form Xien-zhu and Taipei were 8.6±0.1log CFU/ml and 8.9±0.1 log CFU/ml, respectively. Counts of yeast in these two kinds of kefir were 6.9±0.1 log CFU/ml and 5.2±0.1 log CFU/ml, respectively. Kefir f

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22

Goerges, Stefanie [Verfasser]. "Microbial consortia from smear-ripened cheese : biodiversity, incidence of commercial starter microorganisms and anti-listerial activity of yeasts / Stefanie Goerges." 2005. http://d-nb.info/978998758/34.

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23

Pires, Eduardo J. "Reduction of startup time and maintenance periods in continuous beer fermentation using immobilized yeast onto brewer's spent grains." Doctoral thesis, 2014. http://hdl.handle.net/1822/34324.

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Tese doutoramento em Chemical and Biological Engineering<br>The current project aimed at solving technical problems involved on the implementation of a bioreactor (airlift) for continuous primary beer fermentation. In order to operate in continuous mode, the reactor must be capable of retaining a large amount of immobilized biomass. The first strategy taken towards this achievement was to effectively obtain a yeast carrier from Brewer´s Spent Grains (BSG) by suggesting several different chemical treatments. The ideal yeast carrier was obtained from a 40 min caustic treatment and had abou

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24

Maio, José Pedro Soares. "Effects of Dedicated Yeasts as Starter Culture Candidates on the Microbial Community and Metabolite Profiles of Cocoa Pulp-Bean Mass Fermentation Processes." Master's thesis, 2019. https://hdl.handle.net/10216/121861.

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