Fermentation and Characterization of Apricot and Raisin Wine by Saccharomyces cerevisiae NCIM 3282
نویسندگان
چکیده
منابع مشابه
Short Communication Fermentation and characterization of wine from dried Ficus carica (L) using Saccharomyces cerevisiae NCIM 3282
Dried figs or Ficus carica (L) are nutritionally rich fruit. Figs are one of the highest sources of calcium and fiber along with copper, manganese, magnesium, potassium, calcium and vitamin K besides being good source of flavonoid and polyphenols including gallic acid chlorogenic acid, syringe acid and rutin. It is useful in treatment of liver and spleen disorders, to cure piles and in treatmen...
متن کاملFermentation and characterization of wine from fruits of Phoenix dactylifera, using Saccharomyces cerevisae NCIM 3495
Dates i.e. fruits of Phoenix dactylifera, have tremendous nutraceutical properties. These are rich in minerals, assimilable sugars, water soluble vitamins and fibers. The fruits are consumed to regain vitality which may be lost due to overexertion like in case of field laborers mostly in tropical countries. It can be used to treat spleen disorders since it is rich in iron and antioxidants. In t...
متن کاملEfficient ammonium uptake and mobilization of vacuolar arginine by Saccharomyces cerevisiae wine strains during wine fermentation
BACKGROUND Under N-limiting conditions, Saccharomyces cerevisiae strains display a substantial variability in their biomass yield from consumed nitrogen -in particular wine yeasts exhibit high growth abilities- that is correlated with their capacity to complete alcoholic fermentation, a trait of interest for fermented beverages industries. The aim of the present work was to assess the contribut...
متن کاملGenomic Evolution of Saccharomyces cerevisiae under Chinese Rice Wine Fermentation
Rice wine fermentation represents a unique environment for the evolution of the budding yeast, Saccharomyces cerevisiae. To understand how the selection pressure shaped the yeast genome and gene regulation, we determined the genome sequence and transcriptome of a S. cerevisiae strain YHJ7 isolated from Chinese rice wine (Huangjiu), a popular traditional alcoholic beverage in China. By comparing...
متن کاملBiogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods
Biogeography is the descriptive and explanatory study of spatial patterns and processes involved in the distribution of biodiversity. Without biogeography, it would be difficult to study the diversity of microorganisms because there would be no way to visualize patterns in variation. Saccharomyces cerevisiae, "the wine yeast," is the most important species involved in alcoholic fermentation, an...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Research Journal of Microbiology
سال: 2010
ISSN: 1816-4935
DOI: 10.3923/jm.2010.1093.1099