Keywords: Soy sauce; Metabolic profiling; Fermentation; Constituent profile; Fermentation microbe; Lactic acid; Acetic acid; Ethanol; Tetragenococcus halophilus; Zygosaccharomyces rouxii;
مقالات ISI (ترجمه نشده)
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Keywords: Surface discharge plasma; Spray reactor; Zygosaccharomyces rouxii; Microbial inactivation; APPJ; atmospheric pressure plasma jet; ATCC; American Type Culture Collection; DBD; dielectric barrier discharge; NCBI; National Center for Biotechnology Informatio
Keywords: Soy sauce; Metabolic profiling; Fermentation; Constituent profile; Fermentation microbe; Metabolomics; Tetragenococcus halophilus; Zygosaccharomyces rouxii;
Keywords: Chocolate pralines; Intermediate moisture foods; Food spoilage; Zygosaccharomyces rouxii
Optimization of fermentation medium for a newly isolated yeast strain (Zygosaccharomyces rouxii JM-C46) and evaluation of factors affecting biosynthesis of D-arabitol
Keywords: D-arabitol; Zygosaccharomyces rouxii; Response surface methodology; Box-Behnken design; Medium optimization;
Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice
Keywords: Dielectric barrier discharge plasma; Zygosaccharomyces rouxii; Apple juice; Quality;
Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation
Keywords: Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Co-inoculation; Sequential inoculation; Volatile compounds; Aroma; GC-MS;
Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation
Keywords: W1/O/W2 double emulsion; Yeast encapsulation; Tetragenococcus halophilus; Zygosaccharomyces rouxii; Soy sauce; Microbial antagonism;
Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast
Keywords: Soy sauce; 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone; Yeast; YNL134C; Furanone; Homofuraneol; Saccharomyces cerevisiae; Zygosaccharomyces rouxii;
Exponential feeding strategy of high-density cultivation of a salt-tolerant aroma-producing yeast Zygosaccharomyces rouxii in stirred fermenter
Keywords: Zygosaccharomyces rouxii; Microbial growth; Optimisation; Ethanol; Fed-batch culture; Exponential feeding
Combined effect of sugar content and pH on the growth of a wild strain of Zygosaccharomyces rouxii and time for spoilage in concentrated apple juice
Keywords: Zygosaccharomyces rouxii; Concentrated apple juice; Sugar content; pH; RS; Response surface; ANOVA; Analysis of variance; aw; Water activity; TFS; Time for spoilage; μmax; Potential maximum growth rate; λ; Lag phase duration;
Early detection of Zygosaccharomyces rouxii—spawned spoilage in apple juice by electronic nose combined with chemometrics
Keywords: Apple juice; Electronic nose; Zygosaccharomyces rouxii; Detection; Chemometrics
Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids
Keywords: Zygosaccharomyces rouxii; Logistic regression; Temperature;
Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
Keywords: Chemical preservatives; Osmophilic yeast; Predictive models; Zygosaccharomyces rouxii;
Bioaccumulation of cadmium by growing Zygosaccharomyces rouxii and Saccharomyces cerevisiae
Keywords: Zygosaccharomyces rouxii; Saccharomyces cerevisiae; Cadmium; Bioaccumulation; Tolerance
Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
Keywords: Response surface methodology; Zygosaccharomyces rouxii; Concentrated grape juice; pH; Sugar concentration; Spoilage
Effect of NaCl on the heavy metal tolerance and bioaccumulation of Zygosaccharomyces rouxii and Saccharomyces cerevisiae
Keywords: Zygosaccharomyces rouxii; Saccharomyces cerevisiae; Heavy metals; NaCl; Bioaccumulation;
Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation
Keywords: Salt-tolerant yeasts; Soy sauce; Zygosaccharomyces rouxii; Pichia guilliermondii; Volatile flavor compounds; Moromi medium
Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
Keywords: Steviosides; Sorbate stability; Nonenzymatic browning; Zygosaccharomyces bailii; Zygosaccharomyces rouxii; MIC
Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: Analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE)
Keywords: Fish sauce; Halotolerant microorganisms; Microbiota; Zygosaccharomyces rouxii; Candida versatilis; Tetragenococcus halophilus; Pichia guilliermondii; PCR-DGGE
Strain typing of Zygosaccharomyces yeast species using a single molecular method based on polymorphism of the intergenic spacer region (IGS)
Keywords: Yeast typing; Zygosaccharomyces rouxii; Z. mellis; Z. bailii; PCR-RFLP IGS rDNA; Food spoilage yeast
Production of glutaminase (E.C.3.2.1.5) from Zygosaccharomyces rouxii: Statistical optimization using response surface methodology
Keywords: Zygosaccharomyces rouxii; Glutaminase; Response surface methodology; Specific activity
Genome size and ploidy level: New insights for elucidating relationships in Zygosaccharomyces species
Keywords: Zygosaccharomyces rouxii; Ploidy; Flow cytometry; Cell cycle analysis; Genome size; Yeast; Karyotype
The salt tolerant yeast Zygosaccharomyces rouxii possesses two plasma-membrane Na+/H+-antiporters (ZrNha1p and ZrSod2-22p) playing different roles in cation homeostasis and cell physiology
Keywords: Zygosaccharomyces rouxii; Na+/H+-antiporter; Salt tolerance; Potassium homeostasis; Alkali-metal-cation transporters;
Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments
Keywords: Zygosaccharomyces bailii; Zygosaccharomyces rouxii; Tolerance to preservatives; Osmotolerance; Spoilage yeasts; High sugar foods;
Novel actin ring structure in sporulation of Zygosaccharomyces rouxii
Keywords: Actin ring; Filamentous actin; Latrunculin A; Sporulation; Zygosaccharomyces rouxii;
Co-expression of the Na+/H+-antiporter and H+-ATPase genes of the salt-tolerant yeast Zygosaccharomyces rouxii in Saccharomyces cerevisiae
Keywords: Salt-tolerant yeast; Zygosaccharomyces rouxii; Na+/H+-antiporter; H+-ATPase; Salt-tolerance;
Molecular monitoring of spoilage yeasts during the production of candied fruit nougats to determine food contamination sources
Keywords: Zygosaccharomyces bailii; Zygosaccharomyces rouxii; Candied fruits; Molecular techniques; Spoilage;