Kloeckera Apiculata
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Avaliação da produção dos compostos majoritários da fermentação de mosto de uva por leveduras isoladas da região da "Serra Gaúcha" (RS)
O objetivo deste trabalho foi estudar o comportamento do crescimento, bem como a produção de compostos voláteis durante a fermentação de mosto de uva pelas leveduras Kloeckera apiculata e Saccharomyces cerevisiae. As concentrações dos compostos voláteis majoritários da fermentação foram dependentes da temperatura de fermentação. Nas fermentaçõ
Food Science and Technology. Publicado em: 2004-09
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2. Produção de aroma em mosto de uva destinado a produção de vinho espumante / Production of flavor in fresh grape for the production of sparkling wine
O vinho é uma bebida obtida pela completa ou parcial fermenta ção alcoólica do mosto de uva. A comercialização do vinho teve uma razoável evolução no Brasil. Os Champanhas/espumantes e espumantes "Asti" foram os vinhos que tiveram o maior consumo pela população brasileira nos últimos 10 anos. O Estado do Rio Grande do Sul (RG) é responsável por
Publicado em: 2003
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3. Drosofilas e outros insetos associados a frutos de Parahancomia amapa dispersos sobre o solo da floresta
Um dos principais desafios apresentados àqueles interessados em estudar ecologia evolutiva tem sido conceituar, definir e explicar os padrões encontrados em uma comunidade O presente estudo visa investigar as relações entre espécies e recursos, no intuito de estabelecer em que grau esta relação pode contribuir para os padrões de abundância identific
Publicado em: 1996
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4. Biometric Study of Acetoin Production in Hanseniaspora guilliermondii and Kloeckera apiculata
Gas chromatographic analysis by direct injection of samples yielded quantitative data on acetoin content. Ninety-six strains of Hanseniaspora guilliermondii and Kloeckera apiculata were investigated for the ability to produce acetoin in synthetic medium and in must. High-level production of acetoin was found to be a characteristic of both species. In synthet
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5. Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines
The growth of yeasts that occur naturally in grape juice was quantitatively examined during the fermentation of four wines that had been inoculated with Saccharomyces cerevisiae. Although S. cerevisiae dominated the wine fermentations, there was significant growth of the natural species Kloeckera apiculata, Candida stellata, Candida colliculosa, Candida pulc
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6. Mannose-containing Polysaccharides of the Apiculate Yeasts Nadsonia, Hanseniaspora, Kloeckera, and Saccharomycodes, and Their Use as an Aid in Classification1
The mannose-containing polysaccharides formed by species of Nadsonia, Hanseniaspora, Kloeckera, and Saccharomycodes were extracted with hot aqueous alkali and purified by precipitation as their copper complexes. N. fulvescens and N. elongata formed galactomannans, while Hanseniaspora and Kloeckera species and S. ludwigii formed mannans. H. valbyensis, H. uva
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7. Dynamics of Yeast Populations during Cider Fermentation in the Asturian Region of Spain
The influence of different cidermaking systems and apple mixtures on the dynamics of yeast populations in cider manufactured in Asturias (northern Spain) were studied. Results obtained in an experimental pilot plant were compared with those found in Asturian cider plants by using traditional techniques. Saccharomyces cerevisiae and Kloeckera apiculata were f
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8. Evolution of Yeasts and Lactic Acid Bacteria During Fermentation and Storage of Bordeaux Wines
The levels of yeasts and lactic acid bacteria that naturally developed during the vinification of two red and two white Bordeaux wines were quantitatively examined. Yeasts of the genera Rhodotorula, Pichia, Candida, and Metschnikowia occurred at low levels in freshly extracted grape musts but died off as soon as fermentation commenced. Kloeckera apiculata (H
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9. Identification and characterization of antimicrobial activity in two yeast genera.
A general screening test for the expression of antibacterial activity was performed on over 400 cultures belonging to 31 yeast genera. Of these cultures, only two, Kluyveromyces thermotolerans and Kloeckera apiculata, were found to produce zones of inhibition of bacterial growth on Diagnostic Sensitivity Test Agar medium supplemented with 0.002% methylene bl
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10. Analysis of Yeast Flora Associated with Grape Sour Rot and of the Chemical Disease Markers
The frequency and the density of the species associated with grape sour rot in different cultivars were determined. The most frequent species in the rotten grapes, Candida krusei, Kloeckera apiculata, and Metschnikowia pulcherrima, and a less frequent species, Issatchenkia occidentalis, when inoculated with Saccharomycopsis crataegensis were able to induce i
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11. Successive Microbial Populations in Calimyrna Figs
Smyrna-type (Calimyrna) figs have essentially sterile internal tissue until visited by the pollinating fig wasp, Blastophaga psenes, which introduces a specific microflora consisting of Candida guilliermondii var. carpophila and Serratia plymuthica. This flora persists and develops in numbers throughout the ripening period until maturity of the fruit. These
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12. Sensitivity of heat-stressed yeasts to essential oils of plants.
Eight strains of yeasts (Candida lipolytica, Debaryomyces hansenii, Hansenula anomala, Kloeckera apiculata, Lodderomyces elongisporus, Rhodotorula rubra, Saccharomyces cerevisiae, and Torulopsis glabrata) were examined for changes in sensitivity to eight essential oils of plants (allspice, cinnamon, clove, garlic, onion, oregano, savory, and thyme) after bei