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Items: 1 to 20 of 107

1.

Biochemical characterization and growth patterns of new yeast isolates.

Djegui KY, Gachomo EW, Hounhouigan DJ, Kayodé AP, Kotchoni SO.

Mol Biol Rep. 2014 Aug;41(8):5199-206. doi: 10.1007/s11033-014-3387-z. Epub 2014 May 7.

PMID:
24802797
2.

Identification and characterization of Saccharomyces cerevisiae strains isolated from West African sorghum beer.

van der Aa Kühle A, Jesperen L, Glover RL, Diawara B, Jakobsen M.

Yeast. 2001 Aug;18(11):1069-79.

3.

Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d'Ivoire.

N'guessan KF, Brou K, Jacques N, Casaregola S, Dje KM.

Antonie Van Leeuwenhoek. 2011 May;99(4):855-64. doi: 10.1007/s10482-011-9560-7. Epub 2011 Feb 12.

PMID:
21318423
4.

Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin.

Greppi A, Rantisou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L.

Int J Food Microbiol. 2013 Jul 15;165(2):200-7. doi: 10.1016/j.ijfoodmicro.2013.05.004. Epub 2013 May 17.

PMID:
23756236
5.

Detection and identification of wild yeasts in lager breweries.

van der Aa Kühle A, Jespersen L.

Int J Food Microbiol. 1998 Sep 8;43(3):205-13.

PMID:
9801196
6.

Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale.

Marongiu A, Zara G, Legras JL, Del Caro A, Mascia I, Fadda C, Budroni M.

J Ind Microbiol Biotechnol. 2015 Jan;42(1):85-92. doi: 10.1007/s10295-014-1525-1. Epub 2014 Nov 12.

PMID:
25387611
7.

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.

Urso R, Rantsiou K, Dolci P, Rolle L, Comi G, Cocolin L.

FEMS Yeast Res. 2008 Nov;8(7):1053-62. doi: 10.1111/j.1567-1364.2008.00364.x. Epub 2008 Mar 11.

8.

The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer.

Sawadogo-Lingani H, Lei V, Diawara B, Nielsen DS, Møller PL, Traoré AS, Jakobsen M.

J Appl Microbiol. 2007 Oct;103(4):765-77.

9.

Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae.

Magyar I, Tóth T.

Food Microbiol. 2011 Feb;28(1):94-100. doi: 10.1016/j.fm.2010.08.011. Epub 2010 Sep 22.

PMID:
21056780
10.

Occurrence and dominance of yeast species in sourdough.

Pulvirenti A, Solieri L, Gullo M, De Vero L, Giudici P.

Lett Appl Microbiol. 2004;38(2):113-7.

11.

[Construction of high sulphite-producing industrial strain of Saccharomyces cerevisiae].

Qu N, He XP, Guo XN, Liu N, Zhang BR.

Wei Sheng Wu Xue Bao. 2006 Feb;46(1):38-42. Chinese.

PMID:
16579462
12.

Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.

Di Maro E, Ercolini D, Coppola S.

Int J Food Microbiol. 2007 Jun 30;117(2):201-10. Epub 2007 Apr 25.

PMID:
17512625
13.

Effect of germination temperatures on proteolysis of the gluten-free grains sorghum and millet during malting and mashing.

Chiba Y, Bryce JH, Goodfellow V, MacKinlay J, Agu RC, Brosnan JM, Bringhurst TA, Harrison B.

J Agric Food Chem. 2012 Apr 11;60(14):3745-53. doi: 10.1021/jf300965b. Epub 2012 Apr 3.

PMID:
22440185
14.
15.

Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods.

Greppi A, Rantsiou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L.

Int J Food Microbiol. 2013 Jul 15;165(2):84-8. doi: 10.1016/j.ijfoodmicro.2013.05.005. Epub 2013 May 13.

PMID:
23727651
16.

Biodiversity of brewery yeast strains and their fermentative activities.

Berlowska J, Kregiel D, Rajkowska K.

Yeast. 2015 Jan;32(1):289-300. doi: 10.1002/yea.3041. Epub 2014 Nov 4.

17.

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.

Hernández A, Martín A, Córdoba MG, Benito MJ, Aranda E, Pérez-Nevado F.

Int J Food Microbiol. 2008 Jan 31;121(2):178-88. Epub 2007 Nov 22.

PMID:
18077043
18.

Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures.

Sawadogo-Lingani H, Diawara B, Traoré AS, Jakobsen M.

J Appl Microbiol. 2008 Mar;104(3):873-82. Epub 2007 Nov 21.

19.

Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.

Vieira-Dalodé G, Jespersen L, Hounhouigan J, Moller PL, Nago CM, Jakobsen M.

J Appl Microbiol. 2007 Aug;103(2):342-9.

20.

Genetic analysis of Saccharomyces cerevisiae strains isolated from palm wine in eastern Nigeria. Comparison with other African strains.

Ezeronye OU, Legras JL.

J Appl Microbiol. 2009 May;106(5):1569-78. doi: 10.1111/j.1365-2672.2008.04118.x. Epub 2009 Feb 3.

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