Showing results (11-20 of 52) with videos related to
Sort By:
Pageof 6
Food Microbiology|October 29, 2008
Genetic screening of lactic acid bacteria of oenological origin for bacteriocin-encoding genesCaroline Knoll, Benoit Divol, Maret du ToitApplied and Environmental Microbiology|April 29, 2018
Yeast Cell Wall Chitin Reduces Wine Haze FormationThulile Ndlovu, Benoit Divol, Florian F BauerJournal of the Science of Food and Agriculture|January 19, 2017
Characterisation of the enzymatic properties of MpAPr1, an aspartic protease secreted by the wine yeast Metschnikowia pulcherrimaLouwrens Wiid Theron, Marina Bely, Benoit DivolInternational Journal of Food Microbiology|May 7, 2026
Harnessing wine yeasts: Unveiling their potential as lipid supplementsJulian J Pietersen, Stéphanie Rollero, Benoit DivolApplied Microbiology and Biotechnology|April 25, 2018
Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine propertiesLouwrens Wiid Theron, Marina Bely, Benoit DivolInternational Journal of Food Microbiology|December 6, 2011
Identification and characterization of Lactobacillus florum strains isolated from South African grape and wine samplesPhillip S Mtshali, Benoit Divol, Maret du ToitFood Research International (Ottawa, Ont.)|January 3, 2023
Redox cofactor metabolism in Saccharomyces cerevisiae and its impact on the production of alcoholic fermentation end-productsJames D Duncan, Mathabatha E Setati, Benoit DivolInternational Journal of Food Microbiology|August 4, 2014
Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces sppNgwekazi N Mehlomakulu, Mathabatha E Setati, Benoit DivolFEMS Yeast Research|April 18, 2024
Nicotinic acid availability impacts redox cofactor metabolism in Saccharomyces cerevisiae during alcoholic fermentationJames D Duncan, Mathabatha E Setati, Benoit DivolInternational Journal of Food Microbiology|June 5, 2021
Comparative uptake of exogenous thiamine and subsequent metabolic footprint in Saccharomyces cerevisiae and Kluyveromyces marxianus under simulated oenological conditionsPieter W J Labuschagne, Stéphanie Rollero, Benoit DivolPageof 6