Results 1 to 10 of about 3,590 (193)

Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy. [PDF]

Microorganisms
Bioprotection in winemaking refers to the use of naturally occurring microorganisms—mainly non-Saccharomyces yeasts—to inhibit the growth of spoilage microbes and reduce the need for chemical preservatives like sulfur dioxide (SO2). Numerous studies have
El Dana F, David V, Tourdot-Maréchal R, Hayar S, Colosio MC, Alexandre H.   +5 more
europepmc   +3 more sources

Bioprotection by Non-Saccharomyces Yeasts in Oenology: Evaluation of O2 Consumption and Impact on Acetic Acid Bacteria

International Journal of Food Microbiology, 2023
Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur dioxide (SO2). Recent studies have also shown that it is likely to consume dissolved O2.
Sara Windholtz, Isabelle Masneuf-Pomarede   +1 more
exaly   +3 more sources

Metschnikowia pulcherrima and Lachancea thermotolerans Killer Toxins: Contribution to Must Bioprotection [PDF]

Foods
The spoilage of wine caused by Brettanomyces bruxellensis and Hanseniaspora uvarum poses a significant challenge for winemakers, necessitating the development of effective and reliable strategies to control the growth of these yeasts, such as grape must ...
Fatima El Dana, Vanessa David, Mohammad Ali Hallal, Raphaëlle Tourdot-Maréchal, Salem Hayar, Marie-Charlotte Colosio, Hervé Alexandre   +6 more
doaj   +3 more sources

Bioprotection as a tool to produce natural wine: Impact on physicochemical and sensory analysis [PDF]

BIO Web of Conferences, 2023
With an increasing concern of the food security, more and more winemakers choose bioprotection as an alternative of SO2 in winemaking process as a practice of natural wine producing. In order to insight a way to produce reliable natural wine, three wines
Yao Meiling, Wang Fei, Arpentin Gheorghe
doaj   +3 more sources

Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy With Metschnikowia pulcherrima

Foods, 2023
Although bioprotection is now recognised as an alternative to SO2 for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking.
Natalia Quijada-Morín, Géraldine Klein, Hervé Alexandre   +2 more
exaly   +3 more sources

Identification of in planta bioprotectants against Fusarium wilt in Medicago sativa L. (lucerne) from a collection of bacterial isolates derived from Medicago seeds [PDF]

Frontiers in Microbiology
Fusarium wilt caused by Fusarium oxysporum f. sp. medicaginis (Fom) is an important disease affecting lucerne/alfalfa cultivations worldwide. Medicago sativa L. (lucerne) is one of the major legume crops in global forage industry.
Shenali Subodha Herath Dissanayakalage, Shenali Subodha Herath Dissanayakalage, Jatinder Kaur, Jatinder Kaur, Saidi R. Achari, Timothy I. Sawbridge, Timothy I. Sawbridge   +6 more
doaj   +2 more sources

Global trends in <i>Trichoderma</i> secondary metabolites in sustainable agricultural bioprotection. [PDF]

Front Microbiol
The use of Trichoderma spp. constitutes a promising biotechnological strategy for sustainable agriculture, owing to its capacity to control phytopathogens and to produce bioactive secondary metabolites. This study, one of the first of its kind, addresses
Cortez-Lázaro AA, Vázquez-Medina PJ, Caro-Degollar EM, García Evangelista JV, Cortez-Lázaro RA, Rojas-Paz JL, Legua-Cardenas JA, Fernandez-Herrera F, Pesantes-Rojas CR, Ocrospoma-Dueñas RW, Oliva-Cruz SM, Manes-Cangana GA, Romero Bozzetta JL, Leiva Espinoza ST.   +13 more
europepmc   +2 more sources

Fungi and Stone Heritage Conservation: Friend, Foe, or a Bit of Both [PDF]

Journal of Fungi
The presence of lithobionts has historically been associated with biodeterioration, posing significant challenges to the conservation of culturally and historically significant stone heritage. This perception stems from abundant evidence of their role in
Diana S. Paiva, Luís Fernandes, António Portugal   +2 more
doaj   +2 more sources

Harnessing the potential of oxidative and weakly fermentative yeasts in biocontrol and bioprotection. [PDF]

FEMS Yeast Res
There is increasing demand for sustainable alternatives to chemical fungicides and preservatives due to the negative impact that they have on the environment, human and animal health.
Maluleke E, du Plessis HW, Jolly NP, Setati ME.   +3 more
europepmc   +2 more sources

Bacteriocins From Lactic Acid Bacteria: Strategies for the Bioprotection of Dairy Foods

Frontiers in Food Science and Technology
Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods.
Andrea del L Quiberoni
exaly   +2 more sources