scholarly journals Bread Production from Different Flours Using Strains of Baker’s and Palm Wine Yeasts

2018 ◽  
Vol 5 (3) ◽  
pp. 1-10
Author(s):  
R. U. B. Ebana ◽  
U. O. Edet ◽  
I. K. Anosike ◽  
C. A. Etok ◽  
V. B. Ekpenyong
Keyword(s):  
Wine Yeasts ◽  
Palm Wine ◽  
Bread Production

Development of baking yeast from Nigerian palm-wine yeasts

1994 ◽  
Vol 10 (2) ◽  
pp. 199-202 ◽  
Author(s):  
A. O. Ejiofor ◽  
N. Okafor ◽  
E. N. Ugwueze
Keyword(s):  
Wine Yeasts ◽  
Palm Wine

scholarly journals Technological properties and sugar tolerance performance of palm wine yeasts isolated from parts of Nsukka, Nigeria

2018 ◽  
Vol 17 (31) ◽  
pp. 959-972
Author(s):  
U. Stephen Nsikak ◽  
J. Ugwuanyi Obeta ◽  
E. Antia Ukponobong
Keyword(s):  
Technological Properties ◽  
Wine Yeasts ◽  
Palm Wine ◽  
Sugar Tolerance

scholarly journals Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance

Beverages ◽  
2016 ◽  
Vol 2 (2) ◽  
pp. 9 ◽  
Author(s):  
Ogueri Nwaiwu ◽  
Vincent Ibekwe ◽  
Ekperechi Amadi ◽  
Angela Udebuani ◽  
Ferdinand Nwanebu ◽  
...  
Keyword(s):  
Wine Yeasts ◽  
Fermentation Products ◽  
Palm Wine

Palm-wine yeasts from parts of Nigeria

1972 ◽  
Vol 23 (12) ◽  
pp. 1399-1407 ◽  
Author(s):  
Nduka Okafor
Keyword(s):  
Wine Yeasts ◽  
Palm Wine

Process Intensification of the Grain Sprouting Used for the Bread Production and Its Impact on the Finished Products Quality

Food Industry ◽  
2019 ◽  
Vol 4 (1) ◽  
Author(s):  
Natalya V. Naumenko ◽  
Irina Yu. Potoroko ◽  
Irina V. Kalinina
Keyword(s):  
Process Intensification ◽  
Bread Production

scholarly journals Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

scholarly journals Mechanisms Involved in Interspecific Communication between Wine Yeasts

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1734
Author(s):  
Ana Mencher ◽  
Pilar Morales ◽  
Jordi Tronchoni ◽  
Ramon Gonzalez
Keyword(s):  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Interspecific Interactions ◽  
Interference Competition ◽  
Weighted Average ◽  
Starter Cultures ◽  
Simple Consequence ◽  
Wine Yeasts ◽  
Exploitation Competition ◽  
Metabolic Intermediates

In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation.

scholarly journals Emmer wheat (Triticum dicoccum (schrank.) schuebl.) in the technology of whole-wheat bread production

2021 ◽  
Vol 640 (2) ◽  
pp. 022026
Author(s):  
E Khmeleva ◽  
N Berezina ◽  
A Khmelev ◽  
V Rumyantseva ◽  
T Kunitsyna ◽  
...  
Keyword(s):  
Emmer Wheat ◽  
Wheat Bread ◽  
Triticum Dicoccum ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Bread Production
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