Results 31 to 40 of about 2,868 (153)
Kvasný průmysl, 2016 In the history of beer production, yeasts of genera other than Saccharomyces occurred as part of a spontaneous fermentation. They are now mostly regarded as contaminants producing undesirable sensorially active substances and CO2.
Tatiana Kochláňová +4 more
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Dekkera bruxellensis - a competitive yeast for ethanol production from conventional and non-conventional substrates [PDF]
, 2011 In the ethanol industry and research community, Saccharomyces cerevisiae is regarded as the most competitive fermentation yeast and therefore industrial yeast populations are rarely studied.
Blomqvist, Johanna
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Sanitisation of wine-ageing barrels using near Ultraviolet radiation
IVES Technical Reviews, 2023 The ageing of wine in oak barrels represents a critical stage in winemaking at which product alteration can occur due to bacteria, yeasts or fungal growth.
Maria C. Portillo +4 more
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The origin of Brettanomyces bruxellensis in wines: a review
OENO One, 2007 Aims: This work reviews the latest knowledge concerning the role of Brettanomyces bruxellensis in red wine alteration. Results and conclusion: The origin of this yeast species and its place in the wine microbial consortium are discussed as well as ...
Vincent Renouf +2 more
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Brazilian Archives of Biology and Technology, 2011 The aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production.
Gildo Almeida da Silva +3 more
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, 2020 This dataset contains data regarding the Brettanomyces bruxellensis physiology, microbial biotechnologies, aimed at the development of new strategies for its genetic transformation and potential technological applications for the alcoholic beverages ...
Alessandra Di Canito +5 more
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Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley +1 more source
Effect of Mixed Cultures on Microbiological Development in Berliner Weisse Beer
FermentationSour beers play an important role in the brewing market, and their production has been growing exponentially. In light of this, six microorganisms directly related to this class of beer were studied, and the fermentation behavior of six strains used in ...
Thomas Hübbe +4 more
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Dry Cleaning and Post‐Cleaning Strategies in Food Processing Facilities: A Scoping Review
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Effective dry cleaning and post‐cleaning treatments are essential for maintaining food safety in dry‐food processing environments where water use must be minimized. This scoping review mapped and synthesized empirical research on minimal‐water cleaning methods applied to industrial surfaces, focusing on their efficacy against microbial and ...
Zahra Shahbazi +3 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba +5 more
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