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Items: 1 to 20 of 102

1.

Phytase-active yeasts from grain-based food and beer.

Nuobariene L, Hansen AS, Jespersen L, Arneborg N.

J Appl Microbiol. 2011 Jun;110(6):1370-80. doi: 10.1111/j.1365-2672.2011.04988.x. Epub 2011 Mar 16.

2.

Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa.

Hellström AM, Vázques-Juárez R, Svanberg U, Andlid TA.

Int J Food Microbiol. 2010 Jan 1;136(3):352-8. doi: 10.1016/j.ijfoodmicro.2009.10.011. Epub 2009 Oct 22.

PMID:
19906458
3.

Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains.

Greppi A, Krych Ł, Costantini A, Rantsiou K, Hounhouigan DJ, Arneborg N, Cocolin L, Jespersen L.

Int J Food Microbiol. 2015 Jul 16;205:81-9. doi: 10.1016/j.ijfoodmicro.2015.04.011. Epub 2015 Apr 9.

PMID:
25910031
4.

Screening of yeast strains for phytase activity.

Olstorpe M, Schnürer J, Passoth V.

FEMS Yeast Res. 2009 May;9(3):478-88. doi: 10.1111/j.1567-1364.2009.00493.x.

5.

Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.

Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R.

J Agric Food Chem. 2004 Oct 6;52(20):6300-5.

PMID:
15453704
6.

Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.

Legras JL, Merdinoglu D, Cornuet JM, Karst F.

Mol Ecol. 2007 May;16(10):2091-102.

PMID:
17498234
7.

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M.

Int J Food Microbiol. 2003 Nov 1;87(3):259-70.

PMID:
14527798
8.

Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts.

Daenen L, Saison D, Sterckx F, Delvaux FR, Verachtert H, Derdelinckx G.

J Appl Microbiol. 2008 Feb;104(2):478-88. Epub 2007 Oct 9.

9.

Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.

Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M.

J Food Prot. 2008 Jul;71(7):1491-5.

PMID:
18680953
10.

Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products.

Perricone M, Bevilacqua A, Corbo MR, Sinigaglia M.

Food Microbiol. 2014 Apr;38:26-35. doi: 10.1016/j.fm.2013.08.006. Epub 2013 Aug 22.

PMID:
24290622
11.

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.

12.

Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala).

Laitila A, Sarlin T, Raulio M, Wilhelmson A, Kotaviita E, Huttunen T, Juvonen R.

Antonie Van Leeuwenhoek. 2011 Jan;99(1):75-84. doi: 10.1007/s10482-010-9511-8. Epub 2010 Sep 26.

PMID:
20872177
13.

Phytase production by a marine yeast Kodamea ohmeri BG3.

Li X, Chi Z, Liu Z, Yan K, Li H.

Appl Biochem Biotechnol. 2008 May;149(2):183-93. doi: 10.1007/s12010-007-8099-6. Epub 2008 Jan 5.

PMID:
18401748
14.

Secreted phytase activities of yeasts.

Nakamura Y, Fukuhara H, Sano K.

Biosci Biotechnol Biochem. 2000 Apr;64(4):841-4.

15.

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
16.
17.

Specific spoilage organisms in breweries and laboratory media for their detection.

Jespersen L, Jakobsen M.

Int J Food Microbiol. 1996 Nov;33(1):139-55. Review.

PMID:
8913814
18.

Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.

Sanz-Penella JM, Tamayo-Ramos JA, Sanz Y, Haros M.

J Agric Food Chem. 2009 Nov 11;57(21):10239-44. doi: 10.1021/jf9023678.

PMID:
19817458
19.

Identity, beer spoiling and biofilm forming potential of yeasts from beer bottling plant associated biofilms.

Timke M, Wang-Lieu NQ, Altendorf K, Lipski A.

Antonie Van Leeuwenhoek. 2008 Jan-Feb;93(1-2):151-61. Epub 2007 Jul 21.

PMID:
17659449
20.

Improved extracellular phytase activity in Saccharomyces cerevisiae by modifications in the PHO system.

Veide J, Andlid T.

Int J Food Microbiol. 2006 Apr 15;108(1):60-7. Epub 2006 Feb 14.

PMID:
16476497

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