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Relevant bibliographies by topics / Yeast Production

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Journal articles

Academic literature on the topic 'Yeast Production'

Author: Grafiati

Published: 6 September 2023

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Journal articles on the topic "Yeast Production"

1

Karthika, S., and M. Kannahi. "Biodiesel Production from Oleaginous Yeast." International Journal of Trend in Scientific Research and Development Volume-1, Issue-6 (2017): 1096–106. http://dx.doi.org/10.31142/ijtsrd4691.

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2

Borislav, Miličević, Babić Jurislav, Ačkar Đurđica, et al. "Sparkling wine production by immobilised yeast fermentation." Czech Journal of Food Sciences 35, No. 2 (2017): 171–79. http://dx.doi.org/10.17221/194/2016-cjfs.

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The prospects of sparkling wine production by the ‘Champenoise’ method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observe

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3

Geronikou, Athina, Nadja Larsen, Søren K. Lillevang, and Lene Jespersen. "Occurrence and Identification of Yeasts in Production of White-Brined Cheese." Microorganisms 10, no. 6 (2022): 1079. http://dx.doi.org/10.3390/microorganisms10061079.

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The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and packaging (26 sites in total). Spoilage yeasts were isolated from whey, old cheese curd, and air samples in viable counts of 1.48–6.27 log CFU/mL, 5.44 log CFU/g, and 1.02 log CFU/m3, respectively. Yeast isolates were genotypically classified using

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4

Tekarslan-Sahin, Seyma Hande. "Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production." Fermentation 8, no. 8 (2022): 372. http://dx.doi.org/10.3390/fermentation8080372.

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Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma

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5

Dippel, Kevin, Katrin Matti, Judith Muno-Bender, et al. "Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation." Microorganisms 10, no. 10 (2022): 1922. http://dx.doi.org/10.3390/microorganisms10101922.

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Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose ut

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6

Vaštík, Peter, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, and Ivan Špánik. "Production and characterisation of non-alcoholic beer using special yeast." KVASNY PRUMYSL 66, no. 5 (2020): 336–44. http://dx.doi.org/10.18832/kp2019.66.336.

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Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angus

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7

Yu, San San, Thet Su Hlaing, Swe Zin Yu, and Nwe Ni Win Htet. "Isolation and characterization of xylose-utilizing yeasts for ethanol production." Journal of Bacteriology & Mycology: Open Access 6, no. 2 (2018): 109–14. http://dx.doi.org/10.15406/jbmoa.2018.06.00186.

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In this research work, twenty two xylose-utilizing yeasts were isolated from various sources. Although all isolates could assimilate all tested sugars, they have variations in sugar fermentation pattern. In temperature tolerant activity, almost all yeast isolates could grow well at 40°C. Weak growth of seven yeast isolates (YP3, YP4, YP7, YP8, YP11, YP12 and YP15) was occurred at 45°C. Yeast isolates could grow at pH range (pH3 to pH6) and their optimum growth was occurred at pH3 and pH4. Moreover, isolated yeast strains were tolerant to ethanol concentration of 5%. Some yeast isolates could g

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8

Kongruang, Sasithorn, Sittiruk Roytrakul, and Malinee Sriariyanun. "Renewable Biodiesel Production from Oleaginous Yeast Biomass Using Industrial Wastes." E3S Web of Conferences 141 (2020): 03010. http://dx.doi.org/10.1051/e3sconf/202014103010.

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The accumulation lipid from oleaginous microorganisms is recognized as a second generation fuel. Biooil is known to as intracellular product of oily yeast utilizing various carbon substrates and converting different quantities of lipids in the form of triacylglycerols. This second generation fuel can be used to make biodiesel via a transesterification process. This study investigated the morphological characteristics of eight strains of Thai oleaginous yeasts via microscopy and analyzed the fatty acid profiling of yeasts cultured in three carbon sources: glucose, sugar cane molasses and crude

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9

Wong, S., S. K. Wong, and J. S. Bujang. "Ethanol Production in Yeasts Isolated from Fermented Kitchen Waste." ASEAN Journal on Science and Technology for Development 29, no. 2 (2012): 90. http://dx.doi.org/10.29037/ajstd.56.

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Microbial ethanol is a potential substitute for the non-renewable fossil fuel which is depleting. Yeasts have been long and extensively studied for ethanol production. The objectives of this study were to isolate yeasts from fermented kitchen waste and to determine their ethanol production performances. A number of fifteen yeasts were isolated from fermented kitchen waste. The yeastswere then grouped based on their ability to ferment different types of sugars. Three yeast isolates were selected for the analysis of ethanol production. Fermentation was carried out for 72 h in yeast extract pepto

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10

Black, Kirsty, and Graeme Walker. "Yeast Fermentation for Production of Neutral Distilled Spirits." Applied Sciences 13, no. 8 (2023): 4927. http://dx.doi.org/10.3390/app13084927.

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The production of neutral distilled spirits is increasing worldwide due to the popularity of beverages such as vodka and gin. Yeast fermentation lies at the heart of such production, but there are salient differences between the yeast strains employed for neutral spirits, as compared to those used in whisky, rum, and brandy fermentation. For example, the former white spirit processes aim to minimise the synthesis of flavour-active volatile compounds (or congeners), whilst the opposite is true for more flavoursome brown spirits such as whisky. This paper describes the raw materials, yeasts, and

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