Pichia Fermentans | List of Frontiers open access articles

Original Research

Published on 18 Jan 2024

Fermentative processes for the upcycling of xylose to xylitol by immobilized cells of Pichia fermentans WC1507

in Industrial Biotechnology

Raffaella Ranieri
Francesco Candeliere
Jaime Moreno-García
Juan Carlos Mauricio
Maddalena Rossi
Stefano Raimondi
Alberto Amaretti

Frontiers in Bioengineering and Biotechnology

doi 10.3389/fbioe.2024.1339093

3,901 views
15 citations

Original Research

Published on 16 Dec 2020

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

in Food Microbiology

Jing Xiao
Yu Chen
Jie Li
Xuewei Shi
Li Deng
Bin Wang

Frontiers in Microbiology

doi 10.3389/fmicb.2020.614208

4,509 views
19 citations

Original Research

Published on 20 Dec 2022

Perilla frutescens as potential antimicrobial modifier to against forage oat silage spoilage

in Microbiotechnology

Xiaomei Li
Fei Chen
Yi Xiong
Linna Guo
Jingjing Xu
Yanli Lin
Kuikui Ni
Fuyu Yang

Frontiers in Microbiology

doi 10.3389/fmicb.2022.1053933

3,810 views
8 citations

Original Research

Published on 04 Jul 2019

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

in Food Microbiology

Chongchong Liu
Shengbao Feng
Qun Wu
Heqiang Huang
Zhanxiu Chen
Shanwen Li
Yan Xu

Frontiers in Microbiology

doi 10.3389/fmicb.2019.01520

7,884 views
61 citations

Original Research

Published on 11 Aug 2025

Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation

in Food Microbiology

Xiao Hong Tang
Yan Ding
Ke Zhong
Yu Xia Sun
Xiao Mei Han
Zhi Yu Li
Rui Rui Li

Frontiers in Microbiology

doi 10.3389/fmicb.2025.1653569

2,213 views
1 citation

Original Research

Published on 05 Jun 2024

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

in Food Microbiology

Minoo Moghimani
Helen Onyeaka
Mohammad Hashemi
Asma Afshari

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1385301

4,870 views
9 citations

Articles

Fermentative processes for the upcycling of xylose to xylitol by immobilized cells of Pichia fermentans WC1507

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

Perilla frutescens as potential antimicrobial modifier to against forage oat silage spoilage

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages