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yeasts

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FDA internal no.: 977030-39-9
FDA UNII: Search
Category:fermentation agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 422 Modified baker's yeast Saccharomyces cerevisiae View - notice PDF
GRN 353 High-selenium yeast View - notice PDF
GRN 350 Saccharomyces cerevisiae strain P1Y0, a variant of S. cerevisiae parent strain UCD2034 View - notice PDF
GRN 284 Bakers yeast mannoprotein View - notice PDF
GRN 260 High-selenium yeast View - notice PDF
GRN 120 Saccharomyces cerevisiae strain ML01 carrying a gene encoding the malolactic enzyme from Oenococcus oeni and a gene encoding malate permease from Schizosaccharomyces pombe View - notice PDF
GRN 175 Saccharomyces cerevisiae strain ECMo01 with enhanced expression of urea amidolyase View - notice PDF
GRN 241 High-selenium yeast View - notice PDF
GRN 798 Saccharomyces cerevisiae strain yBBS002 View - notice PDF
FDA Mainterm (SATF):977030-39-9 ; YEASTS
FDA Regulation:
FDA PART 136 -- BAKERY PRODUCTS
Subpart B--Requirements for Specific Standardized Bakery Products
Sec. 136.110 Bread, rolls, and buns.


FDA PART 160 -- EGGS AND EGG PRODUCTS
Subpart B--Requirements for Specific Standardized Eggs and Egg Products
Sec. 160.105 Dried eggs.


FDA PART 160 -- EGGS AND EGG PRODUCTS
Subpart B--Requirements for Specific Standardized Eggs and Egg Products
Sec. 160.145 Dried egg whites.


FDA PART 160 -- EGGS AND EGG PRODUCTS
Subpart B--Requirements for Specific Standardized Eggs and Egg Products
Sec. 160.185 Dried egg yolks.
 
Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Bio Springer
Springaline® inactive dried yeasts
Flavor: characteristic
These inactive dried yeasts still contain the yeast cell wall and have been inactivated by heat. These offer delicate toasted, cereal and nutty notes and are efficient carrier for seasonings. They have water-binding properties and good oil emulsifying characteristics, making them ideal for both meat and vegetarian foods.
Charkit Chemical
YEAST BETA GLUCAN 70%
Chr. Hansen A/S
Merit
Flavor: characteristic
For high alcohol wines, we propose MERIT a pure Saccharomyces cerevisiae carefully selected for its ability to work at high % vol. ethanol (up to 16 % vol.). Global warming has increased the sugar content in grapes in several places around the world and MERIT is winning hearts and minds for its ability to: •finish alcoholic fermentation even in harsh conditions -avoiding lots of problems- •give the requested complexity to both the body and the bouquet of red wines. MERIT is used all over the world in areas such as: Rhône Valley, Languedoc and Bordeaux in France; Amarone, Toscany, Piemonte in Italy; Douro or Rioja in Spain. On top of this many premium wines from California, Australia or South-Africa are built around this high quality yeast.
Chr. Hansen A/S
Viniflora® yeast specialties
Flavor: characteristic
Our range of specialty yeasts brings a distinctive touch to wines helping winemakers to differentiate their production from another. The range is made of 2 different types of products answering different needs: For winemakers wishing to be closer to wild alcoholic fermentation character, we propose an exclusive range of 'exotic' yeasts known as 'non-Saccharomyces' products. Chr. Hansen was the first company to investigate the promising field of 'non Saccharomyces cerevisiae' species in winemaking. Our products are the result of careful and patient work, performed by our wine research team, to study the population of yeasts present in wine grape juices and musts and select the best of them.
Lesaffre Yeast
LYNSIDE® Probiotic Yeasts
Shaanxi Y-Herb Biotechnology
Bulk Selenomethionine Food Grade Extract 2000ppm Selenium Enriched Yeast Powder
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
fermentation agents
Recommendation for yeasts usage levels up to:
 not for fragrance use.
 
Recommendation for yeasts flavor usage levels up to:
 not for flavor use.
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Inability to assess the safety of zinc-enriched yeast as a source of zinc, added for nutritional purposes to foods for particular nutritional uses and foods (including food supplements) intended for the general population, based on the supporting dossiers [1]
View page or View pdf

Inability to assess the safety of riboflavin-enriched yeast added for nutritional purposes as a source of riboflavin in food supplements and the bioavailability of riboflavin from this source, based on the supporting dossier[1]
View page or View pdf

Inability to assess the safety of copper-enriched yeast added for nutritional purposes as a source of copper to food supplements, based on the supporting dossiers [1]
View page or View pdf

Inability to assess the safety of iron-enriched yeast as a source of iron, added for nutritional purposes to foods for particular nutritional uses and foods (including food supplements) intended for the general population, based on the supporting dossiers [1]
View page or View pdf

Inability to assess the safety of manganese-enriched yeast added for nutritional purposes as a source of manganese to food supplements, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of vitamin C-enriched yeast added for nutritional purposes as a source of vitamin C in food supplements and the bioavailability of vitamin C from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of vitamin D-enriched yeast added for nutritional purposes as a source of vitamin D in food supplements and the bioavailability of vitamin D from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of biotin-enriched yeast added for nutritional purposes as a source of biotin in food supplements and the bioavailability of biotin from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of magnesium-enriched yeast added for nutritional purposes as a source of magnesium in food supplements, based on the supporting dossiers [1]
View page or View pdf

Inability to assess the safety of calcium-enriched yeast added for nutritional purposes as a source of calcium in food supplements, based on the supporting dossiers [1]
View page or View pdf

Inability to assess the safety of vitamin B6-enriched yeast added for nutritional purposes as a source of vitamin B6 in food supplements and the bioavailability of vitamin B6 from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of thiamine-enriched yeast added for nutritional purposes as a source of thiamine in food supplements and the bioavailability of thiamine from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of vitamin E-enriched yeast added for nutritional purposes as a source of vitamin E in food supplements and the bioavailability of vitamin E from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of pantothenic acid-enriched yeast added for nutritional purposes as a source of pantothenic acid in food supplements and the bioavailability of pantothenic acid from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of vitamin K-enriched yeast added for nutritional purposes as a source of vitamin K in food supplements and the bioavailability of vitamin K from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of vitamin B12-enriched yeast added for nutritional purposes as a source of vitamin B12 in food supplements and the bioavailability of vitamin B12 from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of niacin-enriched yeast added for nutritional purposes as a source of niacin in food supplements and the bioavailability of niacin from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of chromium-enriched yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source, based on the supporting dossiers [1]
View page or View pdf

Inability to assess the safety of folic acid-enriched yeast added for nutritional purposes as a source of folic acid to food supplements and the bioavailability of folic acid from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of molybdenum-enriched yeast added for nutritional purposes as a source of molybdenum in food supplements and the bioavailability of molybdenum from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of strontium-enriched yeast added for nutritional purposes as a source of strontium in food supplements and the bioavailability of strontium from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of lithium-enriched yeast added for nutritional purposes as a source of lithium in food supplements and the bioavailability of lithium from this source, based on the supporting dossier [1]
View page or View pdf

Assessment of the safety of vanadium-enriched yeasts added for nutritional purposes as a source of vanadium in food supplements and the bioavailability of vanadium from vanadium-enriched yeasts [1]
View page or View pdf

Inability to assess the safety of boron-enriched yeast added for nutritional purposes as a source of boron in food supplements and the bioavailability of boron from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of silicon-enriched yeast added for nutritional purposes as a source of silicon in food supplements and the bioavailability of silicon from this source, based on the supporting dossier [1]
View page or View pdf

Inability to assess the safety of iodine-enriched yeast added for nutritional purposes as a source of iodine in food supplements and the bioavailability of iodine from this source, based on the supporting dossier [1]
View page or View pdf

Selenium-enriched yeast as source for selenium added for nutritional purposes in foods for particular nutritional uses and foods (including food supplements) for the general population - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on the safety and efficacy of Saccharomyces cerevisiae (NBRC 0203), Lactobacillus plantarum (NBRC 3070) and Lactobacillus casei (NBRC 3425) as a silage additive for all species
View page or View pdf

Scientific Opinion on the safety of vitamin D-enriched UV-treated baker’s yeast
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Scientific Opinion on the safety for the target animals and for the users of selenium in the form of organic compounds produced by the selenium-enriched yeast Saccharomyces cerevisiae NCYC R645 (SelenoSource AF 2000) for all animal species
View page or View pdf

Peer review of the pesticide risk assessment of the active substance Saccharomyces cerevisiae strain LAS02
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Safety and efficacy of selenium-enriched yeast (Saccharomyces cerevisiae NCYC R397) for all animal species
View page or View pdf

Efficacy of Saccharomyces cerevisiae (NBRC 0203), Lactobacillus plantarum (NBRC 3070) and Lactobacillus casei (NBRC 3425) as a silage additive for all species
View page or View pdf

Safety and efficacy of selenium-enriched yeast (Saccharomyces cerevisiae CNCM I-3399) for all animal species
View page or View pdf

Safety of Yarrowia lipolytica yeast biomass as a novel food pursuant to Regulation (EU) 2015/2283
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Assessment of the application for renewal of authorisation of Levucell SC (Saccharomyces cerevisiae CNCM I-1077) as a feed additive for lambs and horses
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Efficacy of Saccharomyces cerevisiae NBRC 0203, Lactobacillus plantarum NBRC 3070 and Lactobacillus casei NBRC 3425 as a technological additive (silage additive) for all animal species
View page or View pdf

Safety and efficacy of Levucell®SB (Saccharomyces cerevisiae CNCM I-1079) as a feed additive for turkeys for fattening
View page or View pdf

Assessment of the application for renewal of authorisation of Biosprint® (Saccharomyces cerevisiae MUCL 39885) for sows
View page or View pdf

Safety and efficacy of Levucell SC® (Saccharomyces cerevisiae CNCM I-1077) as a feed additive for calves and minor ruminant species and camelids at the same developmental stage
View page or View pdf

AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0977030399
 
References:
Pubchem (sid):135359038
 
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
FDA Listing of Food Additive Status:View
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 yeasts
Search PMC Picture
 
Synonyms:
 lynside probiotic yeasts
 merit
 saccharomyces cerevisiae
 saccharomyces cerevisiae strain ECMo01 with enhanced expression of urea amidolyase
 saccharomyces cerevisiae strain ML01 carrying a gene encoding the malolactic enzyme from oenococcus oeni and a gene encoding malate permease from schizosacchar
 saccharomyces cerevisiae strain P1Y0, a variant of s. cerevisiae parent strain UCD2034
 viniflora
high-selenium yeast
bakers yeast mannoprotein
 

Articles:

PubMed:The effect of lactic acid bacteria on cocoa bean fermentation.
J-Stage:Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker’s Yeast in Frozen Dough
J-Stage:Analysis of Free Fatty Acids in Sake by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester
J-Stage:Characterization and Isolation of Mutants Producing Increased Amounts of Isoamyl Acetate Derived from Hygromycin B-Resistant Sake Yeast
PubMed:A comparative study on the potential of epiphytic yeasts isolated from tropical fruits to produce flavoring compounds.
PubMed:Isolation of a spontaneous cerulenin-resistant sake yeast with both high ethyl caproate-producing ability and normal checkpoint integrity.
PubMed:Yeast diversity and native vigor for flavor phenotypes.
PubMed:2,5-Diketopiperazines in Food and Beverages: Taste and Bioactivity.
PubMed:Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5.
PubMed:Vanillin-bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid.
PubMed:Influence of Geosmin-Producing Streptomyces on the Growth and Volatile Metabolites of Yeasts during Chinese Liquor Fermentation.
PubMed:Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR.
PubMed:Screening of high-level 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone-producing strains from a collection of gene deletion mutants of Saccharomyces cerevisiae.
PubMed:Microbial diversity and flavor formation in onion fermentation.
PubMed:Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.
PubMed:Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.
PubMed:Isolation and characterization of awamori yeast mutants with L-leucine accumulation that overproduce isoamyl alcohol.
PubMed:Taming wild yeast: potential of conventional and nonconventional yeasts in industrial fermentations.
PubMed:In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor.
PubMed:Innovations in the brewing industry: light beer.
PubMed:Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production.
PubMed:Exploration of potential baker's yeast from sugarcane juice: optimization and evaluation.
PubMed:Yeasts are essential for cocoa bean fermentation.
PubMed:Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat.
PubMed:Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
PubMed:Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
PubMed:Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.
PubMed:Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.
PubMed:Oxidative stability of lipids rich in EPA and DHA extracted from fermented scallop ovary.
PubMed:Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano.
PubMed:Natural 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®).
PubMed:Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices.
PubMed:Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
PubMed:Production and optimization of L-glutaminase enzyme from Hypocrea jecorina pure culture.
PubMed:Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
PubMed:Identification and characterization of non-saccharomyces spoilage yeasts isolated from Brazilian wines.
PubMed:Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation.
PubMed:[Composition and distribution of yeasts at different fermentation stages for Maotai-flavor Chinese liquor production].
PubMed:Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications.
PubMed:New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica.
PubMed:Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain.
PubMed:Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production.
PubMed:Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
PubMed:Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
PubMed:The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.
PubMed:Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor release.
PubMed:A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production.
PubMed:A taxonomic and ecological overview of cheese fungi.
PubMed:Multi-locus genotyping of bottom fermenting yeasts by single nucleotide polymorphisms indicative of brewing characteristics.
PubMed:Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres.
PubMed:Wine flavor and aroma.
PubMed:Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters.
PubMed:Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.
PubMed:Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation.
PubMed:Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.
PubMed:The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene.
PubMed:Production of volatile metabolites by grape-associated microorganisms.
PubMed:Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.
PubMed:Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process.
PubMed:Beta galactosidases and their potential applications: a review.
PubMed:Changes in the volatile compound production of fermentations made from musts with increasing grape content.
PubMed:Microbial formation of esters.
PubMed:Bio-oxidation of terpenes: an approach for the flavor industry.
PubMed:The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.
PubMed:Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction.
PubMed:Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production.
PubMed:Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer.
PubMed:Beer volatile compounds and their application to low-malt beer fermentation.
PubMed:Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.
PubMed:Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed:Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
PubMed:Sensorial analysis of expressed human milk and its microbial load.
PubMed:Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
PubMed:Influence of aeration during propagation of pitching yeast on fermentation and beer flavor.
PubMed:Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds.
PubMed:Efficient use of DNA molecular markers to construct industrial yeast strains.
PubMed:Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
PubMed:Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model.
PubMed:Construction of recombinant sake yeast containing a dominant FAS2 mutation without extraneous sequences by a two-step gene replacement protocol.
PubMed:Flavor encapsulation in yeasts: limonene used as a model system for characterization of the release mechanism.
PubMed:Yeast modulation of wine flavor.
PubMed:Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.
PubMed:Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed:Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
PubMed:Effect of gas environment and sorbate addition on flavor characteristics of irradiated apple cider during storage.
PubMed:The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed:Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.
PubMed:Determination of esterolytic and lipolytic activities of lactic acid bacteria.
PubMed:[Microbiological and physicochemical evaluation of pasteurized nectar elaborated with tree tomato (Cyphomandra betaceae Sendth)pulp].
PubMed:Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.
PubMed:Bioflavoring and beer refermentation.
PubMed:Cleavage of beta,beta-carotene to flavor compounds by fungi.
PubMed:The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.
PubMed:From yeast genetics to biotechnology.
PubMed:[Stability of anthocyanins in pasteurized juice of blackberry ((Rubus glaucus benth].
PubMed:Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.
PubMed:Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.
PubMed:Effect of macerating enzymes on red wine aroma at laboratory scale: exogenous addition or expression by transgenic wine yeasts.
PubMed:Determination of free and conjugated indole-3-acetic acid, tryptophan, and tryptophan metabolites in grape must and wine.
PubMed:The potential of genetic engineering for improving brewing, wine-making and baking yeasts.
PubMed:Decrease in cell surface galactose residues of Schizosaccharomyces pombe enhances its coflocculation with Pediococcus damnosus.
PubMed:Butyl acetate and yeasts interact in adhesion and germination of Botrytis cinerea conidia in vitro and in fungal decay of golden delicious apple.
PubMed:Flavor production from a non-stick oil by moulds.
PubMed:Yeasts used as fining treatment to correct browning in white wines.
PubMed:Engineering the plant cell factory for secondary metabolite production.
PubMed:The role of non-Saccharomyces yeasts in industrial winemaking.
PubMed:Genomics, molecular genetics and the food industry.
PubMed:Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants.
PubMed:Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:Application of ozone for enhancing the microbiological safety and quality of foods: a review.
PubMed:Fermentation of low-salt miso as affected by supplementation with ethanol.
PubMed:Fatty acid ethyl ester synthesis in the preparation of scotch whiskey.
PubMed:Tannins and human health: a review.
PubMed:Production of 2-phenylethyl alcohol by Kluyveromyces marxianus.
PubMed:Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production.
PubMed:Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.
PubMed:Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese.
PubMed:Indonesian tapé ketan fermentation.
PubMed:Incidence and identification of phospholipase C-producing bacteria in fresh and spoiled homogenized milk.
PubMed:[Gas chromatographic study of odor and flavor components of dry wine].
PubMed:[Shortened dough development of wheat bread and its influence on flavor. 3. Influence of yeast quantity].
PubMed:[Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index].
PubMed:Flavor and microorganisms.
 
Notes:
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