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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
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2019
2019
Two Nostoc-like strains have been isolated, purified, cultured and identified on the basis of the polyphasic approach using… Expand
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2019
2019
A Gram-positive, aerobic, non-motile actinobacterium, designated YIM 75507T, that was isolated from a soil sample collected from… Expand
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2019
2019
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest… 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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2016
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
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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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2016
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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