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Lachancea thermotolerans
Known as:
Kluyveromyces thermotolerans
, Zygosaccharomyces thermotolerans
National Institutes of Health
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Papers overview
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2019
2019
Desikacharya gen. nov., a phylogenetically distinct genus of Cyanobacteria along with the description of two new species, Desikacharya nostocoides sp. nov. and Desikacharya soli sp. nov., and…
Aniket Saraf
,
Himanshu G. Dawda
,
P. Singh
International Journal of Systematic and…
2019
Corpus ID: 54601575
Two Nostoc-like strains have been isolated, purified, cultured and identified on the basis of the polyphasic approach using…
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2019
2019
Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis.
A. A. Câmara
,
P. Marechal
,
R. Tourdot-Maréchal
,
F. Husson
Food microbiology
2019
Corpus ID: 58667788
2019
2019
Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach
Inês Oliveira
,
V. Ferreira
Microorganisms
2019
Corpus ID: 182951622
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest…
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2019
2019
Bailinhaonella thermotolerans gen. nov., sp. nov., a new member of the order Streptosporangiales.
Yu-Zhou Feng
,
Ling-Ling Yang
,
+7 authors
Shukun Tang
International Journal of Systematic and…
2019
Corpus ID: 143432837
A Gram-positive, aerobic, non-motile actinobacterium, designated YIM 75507T, that was isolated from a soil sample collected from…
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2018
2018
Metabolic footprint analysis of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations
Chuantao Peng
,
Tiago Viana
,
M. Petersen
,
F. H. Larsen
,
N. Arneborg
Metabolomics
2018
Corpus ID: 51891247
There has been a growing interest towards creating defined mixed starter cultures for alcoholic fermentations. Previously…
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Highly Cited
2017
Highly Cited
2017
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition
A. Benito
,
F. Calderón
,
S. Benito
Molecules
2017
Corpus ID: 3786273
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid…
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Highly Cited
2016
Highly Cited
2016
Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae.
A. Benito
,
F. Calderón
,
F. Palomero
,
S. Benito
Food Technology and Biotechnology
2016
Corpus ID: 23576674
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this…
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2016
2016
Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined through the Study of Wines’ Analytical Characteristics
A. Benito
,
F. Calderón
,
S. Benito
Molecules
2016
Corpus ID: 15793865
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and…
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2016
2016
Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts
Margaret E. Beckner Whitener
,
J. Stanstrup
,
+4 authors
U. Vrhovsek
Metabolomics
2016
Corpus ID: 255129017
Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation, however for aroma and flavor formation in wine, non…
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2015
2015
Production of Sophorolipid from an Identified Current Yeast, Lachancea thermotolerans BBMCZ7FA20, Isolated from Honey Bee
Fereshteh Mousavi
,
K. Beheshti-Maal
,
A. Massah
Current Microbiology
2015
Corpus ID: 253810638
Biosurfactants are a family of diverse amphipathic molecules that are produced by several microorganisms such as bacteria, molds…
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