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Lachancea thermotolerans

Known as: Kluyveromyces thermotolerans, Zygosaccharomyces thermotolerans 
 
National Institutes of Health

Papers overview

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2019
2019
In food industry and winemaking, the use of active dehydrated yeast (ADY) Saccharomyces cerevisiae is a frequent practice because… Expand
2019
2019
Two Nostoc-like strains have been isolated, purified, cultured and identified on the basis of the polyphasic approach using… Expand
2019
2019
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest… Expand
2018
2018
IntroductionThere has been a growing interest towards creating defined mixed starter cultures for alcoholic fermentations… Expand
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2017
2017
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid… Expand
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Highly Cited
2016
Highly Cited
2016
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this… Expand
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2016
2016
The present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co‐cultured and… Expand
2016
2016
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and… Expand
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Highly Cited
2016
Highly Cited
2016
Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation, however for aroma and flavor formation in wine, non… Expand
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2015
2015
Biosurfactants are a family of diverse amphipathic molecules that are produced by several microorganisms such as bacteria, molds… Expand
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