Mpofu et al., 2008 - Google Patents
Identification of yeasts isolated from mukumbi, a Zimbabwean traditional wineMpofu et al., 2008
View PDF- Document ID
- 9443059349672425300
- Author
- Mpofu A
- Kock J
- Pretorious E
- Pohl C
- Zvauya R
- Publication year
- Publication venue
- J Sustain Dev Afr
External Links
Snippet
The use and identity of microbes in traditional fermented beverages has attracted the interest of researchers and industrialists world-wide, probably due to their potential to reduce transmission of bacterial enteric pathogens, as well as improving their nutritional …
- 240000004808 Saccharomyces cerevisiae 0 title abstract description 90
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—PROCESSES USING MICRO-ORGANISMS
- C12R1/00—Processes using micro-organisms
- C12R1/645—Processes using micro-organisms using fungi
- C12R1/80—Pencillium
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
- C12N1/14—Fungi Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—PROCESSES USING MICRO-ORGANISMS
- C12R1/00—Processes using micro-organisms
- C12R1/01—Processes using micro-organisms using bacteria or actinomycetales
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by straight fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P17/00—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms
- C12P17/02—Oxygen as only ring hetero atom
- C12P17/06—Oxygen as only ring hetero atom containing a six-membered hetero ring, e.g. fluorescein
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11242502B2 (en) | Low urea-producing and flavor-producing Wickerhamomyces anomalus strain and use thereof in food production | |
| Sefa-Dedeh et al. | Yeasts in the traditional brewing of pito in Ghana | |
| CN109370929B (en) | Application of saccharomyces cerevisiae in brewing wine | |
| CN108239608B (en) | Torulaspora delbrueckii and application thereof in wine brewing | |
| CN112625928B (en) | Hansenula polymorpha strain capable of increasing wine brewing aroma | |
| CN111961603B (en) | Saccharomyces cerevisiae and bacterial agents and their use in the preparation of fermented products, in particular in the brewing of Huai drop of water basin wines | |
| CN112143659B (en) | Pichia kluyveri for green production of fruit wine in whole process and application of pichia kluyveri | |
| CN102586125B (en) | Highly ester producing issatchenkia orientalis yeast and composition as well as application thereof | |
| CN114606152B (en) | Bacillus bailii, microbial agent and application thereof | |
| CN106753994B (en) | Method for improving alcohol content of alcohol fermentation liquor and reducing isoamyl alcohol content by using high-ester-yield indigenous aroma-producing yeast enhanced yeast | |
| CN110951629B (en) | Aroma-producing yeast with low alcohol yield as well as screening method and application thereof | |
| Kanwar et al. | Cereal based traditional alcoholic beverages of Lahaul and Spiti area of Himachal Pradesh | |
| CN109971689B (en) | Pediococcus pentosaceus ZF618 and application thereof | |
| CN110305804A (en) | A kind of non-Saccharomyces cerevisiae strain and its application | |
| CN113943663B (en) | Candida stellati in black tea fungus and application thereof | |
| CN116024133B (en) | Lactobacillus plantarum resistant to high-concentration malic acid and application thereof | |
| US20240016190A1 (en) | Roxburgh rose and coix seeds composite beverage and preparation method thereof | |
| CN112226374A (en) | Pichia kudriavzevii for green production of fruit wine in whole process and application thereof | |
| CN116355765A (en) | An apple aroma producing yeast and its application in fermented beverages | |
| Mpofu et al. | Identification of yeasts isolated from mukumbi, a Zimbabwean traditional wine | |
| Umeh et al. | Yeasts from local sources: an alternative to the conventional brewer‟ s yeast | |
| CN112725209B (en) | Saccharomyces cerevisiae and leaven for efficiently utilizing maltotriose and application of saccharomyces cerevisiae and leaven in fermented grain beverage and malt PYF factor detection | |
| CN112226375B (en) | Saccharomyces cerevisiae for whole-process green production of fruit wine and application thereof | |
| CN114574375A (en) | Saccharomyces cerevisiae, leavening agent and application of saccharomyces cerevisiae and leavening agent in preparation of fermented food | |
| CN117305121A (en) | Mould for producing beta-caryophyllene and breeding method and application thereof |