Journament

Keyword Connections - yeasts Keywords

Connection Type	Connection
Journals	food microbiology Frontiers in microbiology Nanotechnology food technology and biotechnology Food science and technology international = Ciencia y tecnologia de los alimentos internacional nature clinical practice cardiovascular medicine drugs in r&d acta psiquiatrica y psicologica de america latina
Research Groups	No Research Group Connected
Bibliographies	[1] Potential of Yeasts as Biocontrol Agents of the Phytopathogen Causing Cacao : Is Microbial Warfare a Solution? [2] Properties and Fermentation Activity of Industrial Yeasts and Exposed to AFB, OTA and ZEA. [3] The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. [4] Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH. [5] Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives. [6] Nanostructured silicon via metal assisted catalyzed etch (MACE): chemistry fundamentals and pattern engineering. [7] prospects for fungal bioremediation of acidic radioactive waste sites: characterization and genome sequence of rhodotorula taiwanensis md1149 [8] yeasts in sustainable bioethanol production: a review [9] caracterização de leveduras isoladas da vagina e sua associação com candidíase vulvovaginal em duas cidades do sul do brasil characterization of yeasts isolated from the vagina and their association with vulvovaginal candidíasis in two cities of the south of brazil [10] abnormal fermentations in table-olive processing: microbial origin and sensory evaluation [11] infecção por saccharomyces cerevisae: uma infecção atípica em uti saccharomyces cerevisiae infection: an unusual pathogen in the icu [12] a case report of fungal diarrhea in a preweaned calf in iran [13] influence du taux d'activité de l’alcool-déshydrogénase des levures de "fleur" sur le vieillissement des vins [14] determination of spoilage yeasts in different red and white wines [15] détermination du nombre des levures vivantes par le chlorure de triphenyl-tetrazolium [16] review: diversity of microorganisms in global fermented foods and beverages [17] In vitro susceptibility of some species of yeasts and filamentous fungi to essential oils of Salvia officinalis [18] Investigation of the turnover of the carbon of organic fractions of yeasts in the logarithmic phase of growth. [19] Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria. [20] Five-year China Hospital Invasive Fungal Surveillance Net (CHIF-NET) study of invasive fungal infections caused by noncandidal yeasts: species distribution and azole susceptibility [21] Five-year China Hospital Invasive Fungal Surveillance Net (CHIF-NET) study of invasive fungal infections caused by noncandidal yeasts: species distribution and azole susceptibility [22] Fluconazole: advances in the testing of sensitivity of yeasts. 28th Session of the Clinical Mycology Study Group of the German-Speaking Society of Mycology. Illertissen, Germany, 26-27 April 1996 [23] Activity of Salvia dolomitica and Salvia somalensis Essential Oils against Bacteria, Molds and Yeasts [24] Continuous self-provided fermentation for microbial lipids production from acetate by using oleaginous yeasts Cryptococcus podzolicus and Trichosporon porosum [25] Volatile fatty acids as novel building blocks for oil based chemistry via oleaginous yeasts fermentation. [26] Potential of Yeasts as Biocontrol Agents of the Phytopathogen Causing Cacao : Is Microbial Warfare a Solution? [27] Properties and Fermentation Activity of Industrial Yeasts and Exposed to AFB, OTA and ZEA. [28] Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB1, OTA and ZEA [29] Peer pressure: evolutionary responses to biotic pressures in wine yeasts [30] The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. [31] Mentha piperita L. essential oil inactivates spoilage yeasts in fruit juices through the perturbation of different physiological functions in yeast cells. [32] Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations [33] Correction to: Species disparity response to mutagenesis of marine yeasts for the potential production of biodiesel (Biotechnology for Biofuels (2019) 12 (129) DOI: 10.1186/s13068-019-1459-y) [34] Candida Marina nov. spec., Torulopsis torresii nov. spec. and T. maris nov. spec., three yeasts from the Torres Strait [35] Apparent bisexual behavior of yeast strains obtained from hybridization of industrial yeasts of the genus Saccharomyces with auxotrophic diploids [36] Antagonistic yeasts from a salt-lake region in Egypt: identification of a taxonomically distinct group of phylloplane strains related to Sporisorium [37] Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset ( Ensete ventricosum ) [38] Utilization of ethylamine by yeasts [39] yeasts in sustainable bioethanol production: a review [40] caracterização de leveduras isoladas da vagina e sua associação com candidíase vulvovaginal em duas cidades do sul do brasil characterization of yeasts isolated from the vagina and their association with vulvovaginal candidíasis in two cities of the south of brazil [41] aroma profile of montepulciano d’abruzzo wine fermented by single and co-culture starters of autochthonous saccharomyces and non-saccharomyces yeasts [42] isolation, identification and characterization of yeasts from fermented goat milk of the yaghnob valley in tajikistan [43] fermentação de mosto de uva com leveduras regionais selecionadas grape juice fermentation with pure culture of native wine yeasts [44] non-conventional yeasts whole cells as efficient biocatalysts for the production of flavors and fragrances [45] characterization of pectinase activity for enology from yeasts occurring in argentine bonarda grape [46] whole-genome analysis of three yeast strains used for production of sherry-like wines revealed genetic traits specific to flor yeasts [47] activity of salvia dolomitica and salvia somalensis essential oils against bacteria, molds and yeasts [48] the influence of thiamine in the fermentation of the wine yeasts [49] determination of spoilage yeasts in different red and white wines [50] exploring the genomic diversity of black yeasts and relatives (chaetothyriales, ascomycota) [51] freqüência de onicomicoses por leveduras em maringá, paraná, brasil frequency of onychomycoses caused by yeasts in maringa, parana, brazil [52] the antimicrobial activity of honey and propolis against yeasts candida species [53] candidíase vulvovaginal: fatores predisponentes do hospedeiro e virulência das leveduras vulvovaginal candidiasis: susceptibility factors of the host and virulence of the yeasts [54] a novel hybrid iron regulation network combines features from pathogenic and nonpathogenic yeasts [55] the influence of pichia killer toxins on the wine spoilage yeasts [56] Are live saccharomyces yeasts harmful to patients? [57] Multicenter evaluation of the reproducibility of the proposed antifungal susceptibility testing method for fermentative yeasts of the Antifungal Susceptibility Testing Subcommittee of the European Committee on Antimicrobial Susceptibility Testing (AFST-EUCAST)