distribution of tannin-'tolerant yeasts isolated from miang, a traditional fermented tea leaf (camellia sinensis var. assamica) in northern thailand.miang is a fermented food product prepared from the tea leaves of camellia sinensis var. assamica, and is traditionally produced in mountainous areas of northern thailand. although miang has a long history and reveals deep-rooted cultural involvement with local people in northern thailand, little is known regarding its microbial diversity. yeasts were isolated from 47 miang samples collected from 28 sampling sites, including eight provinces in upper northern thailand. a hundred and seven yeast i ...201627614423
identification of the major yeasts isolated from high moisture corn and corn silages in the united states using genetic and biochemical methods.the objective of this study was to identify species of yeasts in samples of high moisture corn (hmc) and corn silage (cs) collected from farms throughout the united states. samples were plated and colonies were isolated for identification using dna analysis. randomly selected colonies were also identified by fatty acid methyl esters (fame) and by physiological substrate profiling (id 32c). for cs, candida ethanolica, saccharomyces bulderi, pichia anomala, kazachstania unispora, and saccharomyces ...201727889126
aerobic stability and effects of yeasts during deterioration of non-fermented and fermented total mixed ration with different moisture levels.the present experiment evaluated the influence of moisture level and anaerobic fermentation on aerobic stability of total mixed ration (tmr). the dynamic changes in chemical composition and microbial population that occur after air exposure were examined, and the species of yeast associated with the deterioration process were also identified in both non-fermented and fermented tmr to deepen the understanding of aerobic deterioration. the moisture levels of tmr in this experiment were adjusted to ...201525925059
occurrence of mycotoxins and yeasts and moulds identification in corn silages in tropical climate.this study was aimed to identify yeasts and moulds as well as to detect mycotoxin in corn silages in southern minas gerais, brazil.201626787003
fungal communities associated with the biodegradation of polyester polyurethane buried under compost at different temperatures.plastics play an essential role in the modern world due to their low cost and durability. however, accumulation of plastic waste in the environment causes wide-scale pollution with long-lasting effects, making plastic waste management expensive and problematic. polyurethanes (pus) are heteropolymers that made up ca. 7% of the total plastic production in europe in 2011. polyester pus in particular have been extensively reported as susceptible to microbial biodegradation in the environment, partic ...201324056469
fermentation of non-sterilized fish biomass with a mixed culture of film-forming yeasts and lactobacilli and its effect on innate and adaptive immunity in mice.non-sterilized fish waste containing fish bones was fermented using combined starter cultures of film-forming yeast (candida ethanolica) and lactic acid bacteria (lab; lactobacillus casei and lactobacillus rhamnosus) in order to obtain a liquefied fermented broth without spoiling. during the entire fermentation, the number of lab cells was maintained at a high level (6 × 10(8)-5 × 10(7) cells/ml). although the number of general bacteria was 10(6)cell/ml after adding non-sterilized fish biomass, ...201323810659
microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.the aim of this work was to identify and characterize the microbiota present during fermentation and in the final beverage, tarubá, by culture-dependent and -independent methods. in addition, target chemical compounds (carbohydrates, organic acids, and ethanol) were evaluated. lactic acid bacteria (lab) and mesophilic bacteria were the predominant microorganisms. among them, lactobacillus plantarum, lactobacillus brevis, leuconostoc mesenteroides, and bacillus subtilis were frequently isolated a ...201525846929
isolation and characterization of yeasts capable of efficient utilization of hemicellulosic hydrolyzate as the carbon source.few yeasts have shown the potential to efficiently utilize hemicellulosic hydrolyzate as the carbon source. in this study, microorganisms isolated from the manaus region in amazonas, brazil, were characterized based on their utilization of the pentoses, xylose, and arabinose. the yeasts that showed a potential to assimilate these sugars were selected for the better utilization of lignocellulosic biomass. two hundred and thirty seven colonies of unicellular microorganisms grown on hemicellulosic ...201526436401
candida ethanolica n. sp.a new yeast, candida ethanolica, isolated from industrial fodder yeast cultivated on synthetic ethanol as the only source of carbon, originally designated iii-5 and iii-6, is described. this species differs from all recently accepted candida species in not assimilating nitrate, not producing urease and not fermenting sugars.19807210708
molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in west africa.yeast, lactic acid bacteria (lab) and acetic acid bacteria (aab) populations, isolated from cocoa bean heap and box fermentations in west africa, have been investigated. the fermentation dynamicswere determined by viable counts, and 106 yeasts, 105 lab and 82 aab isolateswere identified by means of rep-pcr grouping and sequencing of the rrna genes. during the box fermentations, the most abundant species were saccharomyces cerevisiae, candida ethanolica, lactobacillus fermentum, lactobacillus pla ...201626425801
its sequence and electrophoretic karyotype comparisons of candida ethanolica with pichia deserticola and candida odintsovae with pichia rabaulensis. 200516314686
yeast communities associated with artisanal mezcal fermentations from agave salmiana.the aims of this work were to characterize the fermentation process of mezcal from san luis potosi, m+®xico and identify the yeasts present in the fermentation using molecular culture-dependent methods (rflp of the 5.8s-its and sequencing of the d1/d2 domain) and also by using a culture-independent method (dgge). the alcoholic fermentations of two separate musts obtained from agave salmiana were analyzed. sugar, ethanol and major volatile compounds concentrations were higher in the first ferment ...201121681584
lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in brazil.sour cassava starch is a traditional fermented food used in the preparation of fried foods and baked goods such as traditional cheese breads in brazil. thirty samples of sour cassava starch were collected from two factories in the state of minas gerais. the samples were examined for the presence of lactic acid bacteria, yeasts, mesophilic microorganisms, bacillus cereus and faecal coliforms. lactic acid bacteria and yeasts isolates were identified by biochemical tests, and the identities were co ...200516153731
comparison of cultivable acetic acid bacterial microbiota in organic and conventional apple cider apple cider vinegar is produced from apples that go through very restricted treatment in orchard. during the first stage of the process, the sugars from apples are fermented by yeasts to cider. the produced ethanol is used as a substrate by acetic acid bacteria in a second separated bioprocess. in both, the organic and conventional apple cider vinegars the ethanol oxidation to acetic acid is initiated by native microbiota that survived alcohol fermentation. we compared the cultivable ace ...201627904401
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