Winemaking in Romania has a long-lasting history and traditions and its viticulture dates
back centuries. The present work is focused on the development of wine yeast isolation and …

This study investigates the effect of maceration and different winemaking techniques on the
species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its …

During a study of yeast diversity in Azorean vineyards, four strains were isolated which were
found to represent a novel yeast species based on the sequences of the internal transcribed …

The Kombucha microbial consortium consists mainly of yeast and lactic bacteria which
ferment the carbohydrates and release ethanol, respectively lactic acid, as well as of acetic …

Chlorpyrifos (CP), a widely used pesticide, and its metabolite 3, 5, 6-trichloro-2-pyridinol (3,
5, 6-TCP), are xenobiotic compounds detected in many biomes, notably in marine …

The biotechnological potential of local yeast is far to be completely investigated. Our work
was focused on isolating and identifying by molecular tools different yeast isolated during …

Geographic information systems (GIS) are increasingly being applied on a large scale. In the
last decade, the technologies of processing the GIS have been successfully used worldwide …

In order to characterize lipid metabolism of yeasts during sufu manufacture, 23 isolates from
sufu pehtze and acidic tofu whey were identified. Ultra-high performance liquid …

In our national effort to promote autochthonous wines we have isolated and identified from
Dealurile Bujorului vineyard 19 wine yeast strains belonging to Saccharomyces cerevisiae …

Wine tourism in the local vineyards is a new notion today. This tourism is starting to become
an alternative to the late autumn holidaysyou visit wineries, cellars, churches, everything is …