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Yeasts : characteristics and identification
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The most up-to-date yeast identification and reference manual ever published.Abstract:
The most up-to-date yeast identification and reference manual ever published. Includes descriptions of the 678 currently recognised species and over 1300 high quality photomicrographs. Readily usable keys and tables allow identification of all of the species described.read more
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Journal ArticleDOI
Bats Increase the Number of Cultivable Airborne Fungi in the "Nietoperek" Bat Reserve in Western Poland.
TL;DR: It is shown for the first time that the air in bats hibernation sites can be a reservoir of Pseudogymnoascus destructans and that hibernating species are most probably especially prone to infection by this fungi species.
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Antimicrobial activity of some essential oils against microorganisms deteriorating fruit juices.
TL;DR: The essential oil of Cymbopogon citratus by comparison to other test oils showed the strongest effect against these fungi with a minimum inhibitory concentration of 1.5 μl/ml medium and a sublethal concentration of 2.0 μl /ml.
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The status and characterization of Enteroramus dimorphus: a xylose-fermenting yeast attached to the gut of beetles.
TL;DR: Enteroramus dimorphus from the gut of the passalid beetle Odontotaenius disjunctus was described originally as a yeast-like fungus of unknown taxonomic affiliation but can be distinguished from close relatives by several physiological characteristics and rDNA sequences, which vary slightly from the more widespread PASS1 genotype.
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The influence of bacterial inoculants on the microbial ecology of aerobic spoilage of barley silage.
TL;DR: The results of this study indicated that the two bacterial inoculants incorporated into barley at the time of ensilage affected the microbial ecology of silage decomposition following exposure to air, but neither of the microbial inoculant effectively delayed aerobic spoilage of barley silage.
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Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production.
Juliano Garavaglia,Rosana de Cassia de Souza Schneider,Sandra Denise Camargo Mendes,Juliane Elisa Welke,Cláudia Alcaraz Zini,Elina Bastos Caramão,Patricia Valente +6 more
TL;DR: The results clearly show the potential of Z. bailii BCV 08 as a mixed starter with S. cerevisiae in order to increase the aromatic complexity of wine.