Results 11 to 20 of about 3,590 (193)

Bioprotection Efficiency of Metschnikowia Strains in Synthetic Must: Comparative Study and Metabolomic Investigation of the Mechanisms Involved

Foods, 2023
Three Metschnikowia strains marketed as bioprotection yeasts were studied to compare their antimicrobial effect on a mixture of two Hanseniaspora yeast strains in synthetic must at 12 °C, mimicking pre-fermentative maceration by combining different ...
Maëlys Puyo, Perrine Mas, Chloé Roullier-Gall, Rémy Romanet, Manon Lebleux, Géraldine Klein, Hervé Alexandre, Raphaëlle Tourdot-Maréchal   +7 more
doaj   +3 more sources

Bioprotection using a selected strain of Metschnikowia pulcherrima as an alternative to SO₂ for preventing the browning of white grape must

IVES Technical Reviews
Enzymatic browning of grape must still represent one of the major problems in oenology today (Li et al., 2008), and is especially serious when the grapes are affected by grey rot (Ky et al., 2012).
Marco Bustamante, Pol Giménez, Arnau Just-Borras, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan Miquel Canals, Fernando Zamora   +9 more
doaj   +3 more sources

Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain Metschnikowia pulcherrima on the Growth of Hanseniaspora Genus in Oenology [PDF]

Foods
As a biological alternative to the antimicrobial action of SO2, bioprotection has been proposed to winemakers as a means to limit or prevent grape musts microbial alteration.
Maëlys Puyo, Léa Scalabrino, Rémy Romanet, Scott Simonin, Géraldine Klein, Hervé Alexandre, Raphaëlle Tourdot-Maréchal   +6 more
doaj   +3 more sources

Must protection, sulfites versus bioprotection: A metabolomic study.

Food Research International, 2023
The reduction of chemical inputs in wine has become one of the main challenges of the wine industry. One of the alternatives to sulfites developed is bioprotection, which consists in using non-Saccharomyces strains to prevent microbial deviation. However,
M. Lebleux, H. Alexandre, Rémy Romanet, Jordi Ballester, Vanessa David-Vaizant, M. Adrian, R. Tourdot-Maréchal, Chloé Rouiller-Gall   +7 more
semanticscholar   +2 more sources

Bioprotection of the Button Mushroom from Pests and Diseases

Agronomy
Commercial production of the button mushroom, Agaricus bisporus (Lange) Imbach, is threatened by various pests and mycopathogenic microorganisms. Sciarid flies (Sciaridae) of the genus Lycoriella are considered as major pests, while major pathogens ...
D. Marčić, S. Milijašević-Marčić, Tanja Drobnjaković, Jelena Luković, L. Šantrić, N. Grujić, I. Potočnik   +6 more
semanticscholar   +2 more sources

Bioprotection as an alternative to SO₂ in the pre-fermentation phase

IVES Technical Reviews, 2023
Additives have been used in the food industry for many years, to prevent food spoilage and extend shelf life. These chemical additives are a source of controversy and their use must be reduced in the face of societal demand.
Sara Windholtz, Claudia Nioi, Cécile Thibon, Stéphane Bécquet, Emmanuel Vinsonneau, Joana Coulon, Isabelle Masneuf-Pomarède   +6 more
doaj   +1 more source

Bioprotection Strategies in Winemaking

International Journal of Food Microbiology, 2022
Worldwide the interest for biological control of food spoilage microorganisms has significantly increased over the last decade. Wine makes no exception to this trend, as consumer demands for wines free of preservatives that are considered negative for ...
Kalliopi Rantsiou, Vasileios Englezos, Luca Cocolin   +2 more
exaly   +2 more sources

Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae [PDF]

Microorganisms
Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas.
Julie Aragno, Pascale Fernandez-Valle, Angèle Thiriet, Cécile Grondin, Jean-Luc Legras, Carole Camarasa, Audrey Bloem   +6 more
doaj   +2 more sources

Microbial Bioprotection: An Opportunity to Improve Safety and Quality of Meat Products in a Sustainable Way

Meat Science
In a changing world where sustainability has become a must, the food system has been identified as one of the weakest links where there is a need for innovative solutions to address longstanding and novel challenges related to food safety and quality ...
Luca Cocolin
exaly   +2 more sources

Comparative genomics-based insights into Xanthomonas indica, a non-pathogenic species of healthy rice microbiome with bioprotection function. [PDF]

Appl Environ Microbiol
Xanthomonas species are major pathogens of plants and have been studied extensively. There is increasing recognition of the importance of non-pathogenic species within the same genus.
Rana R, Nayak PK, Madhavan VN, Sonti RV, Patel HK, Patil PB.   +5 more
europepmc   +2 more sources