Results 51 to 60 of about 2,868 (153)

Effect of Candida intermedia LAMAP1790 Antimicrobial Peptides against Wine-Spoilage Yeasts Brettanomyces bruxellensis and Pichia guilliermondii

Fermentation, 2020
Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles.
Rubén Peña, Jeniffer Vílches, Camila G.-Poblete, María Angélica Ganga   +3 more
doaj   +1 more source

What kind of sanitation should be applied to remove Brettanomyces bruxellensis biofilms?

IVES Technical Reviews, 2021
The capacity for five Brettanomyces bruxellensis strains to form biofilm on stainless steel was confirmed, and the sanitation of these biofilms was tested using a solution of lactic acid and a reference method (a solution of foaming caustic soda and ...
Manon Deluchat, Claire Lhomme, Claudine Degueurce, Virginie Serpaggi, Romain Lacroix, Manon Lebleux, Stéphanie Weidmann, Sandrine Rousseaux   +7 more
doaj   +1 more source

Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Food systems are complex microbial ecosystems in which microorganisms play dual and often contrasting roles as agents of foodborne contamination and as essential drivers of food production and biotechnological innovation. Microbial ecology provides an integrative framework for understanding how microbial interactions, environmental conditions, and ...
Jackline A. Tepson, Daniel S. Agyirifo, Lei Yuan   +2 more
wiley   +1 more source

Kombucha Innovation Ecosystem: Bibliometric and Patent Landscape Analysis of Scientific and Technological Trends

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Kombucha has become one of the fastest‐growing fermented functional beverages worldwide, driven by its complex microbial ecology, bioactive composition, sensory diversity and biotechnological potential. This study presents an integrated overview of the global kombucha landscape, combining bibliometric analysis, patent prospection, and critical ...
Amanda Felipe Reitenbach, Rômulo Alves Morais, Aryane Ribeiro de Oliveira, Ana Carolina Broch, Taís Suhre, Lucia Alvarez, Munique Gonçalves Guimarães, Eduardo de Souza Mello Falcão, Dario Ellia, Grace Ferreira Ghesti   +9 more
wiley   +1 more source

Factores implicados en la alteración de vinos tintos por "Brettanomyces bruxellensis"

, 2017
Se analizaron 100 vinos jóvenes de la D.O.Ca. Rioja de la campaña conflictiva del 2013, y 100 vinos del 2012, que transcurrió con normalidad. Se encontraron diferencias en parámetros analíticos y en la incidencia de la levadura alterante Brettanomyces ...
Sanz Cervera, Susana, López Martín, Rosa, Gutiérrez Viguera, Ana Rosa, Olarte Martínez, María del Carmen, Garijo Jiménez, Patrocinio, Santamaría Aquilué, María Pilar, López Alfaro, Isabel, González Arenzana, Lucía   +7 more
core   +1 more source

Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis

, 2014
Brettanomyces bruxellensis is a major cause of wine spoilage due to the production of ethyl phenols, and it has become a major worldwide oenological concern in recent years.
A. R. Gutiérrez, López-Alfaro, I. [0000-0002-6438-423X], R. López, López, R., L. González-Arenzana, T. Garde-Cerdán, Garijo, P. [0000-0003-0268-9414], Garde-Cerdán, T. [0000-0002-2054-9071], Gutiérrez, A.R. [0000-0002-2585-0576], P. Garijo, González-Arenzana, L. [0000-0001-5181-3173], I. López-Alfaro, Santamaría, P., P. Santamaría   +13 more
core   +1 more source

Lactofermentation of Vegetables: Interactive Effects of Kombucha Starter Culture and Salinity on Culturable Microbial Dynamics, Safety‐Related Chemistry, and Sensory Quality of White and Purple Cabbage Sauerkraut

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
The quality of sauerkraut is determined by the combined effects of plant matrix, salinity, and starter culture ecology. However, there is limited literature on how kombucha‐assisted fermentation modulates these responses in white and purple cabbage systems.
Ramazan Ulku Cetin, Melike Ciniviz, Zeynep Kilci, Tufan Unal, Anupama Bose   +4 more
wiley   +1 more source

DNA molecular probe for Brettanomyces bruxellensis identification

, 2011
There has recently been a renewed interest in molecular detection methods for the yeast Brettanomyces bruxellensis, as it produces an objectionable flavour in red wine as it produces undesirable molecules thus causing large economic losses. Brettanomyces
Lucilla Iacumin, FONTANOT, Marco, MANZANO, Marisa, CECCHINI, Francesca, Marks R. S, COMI, Giuseppe, Robert S Marks, IACUMIN, Lucilla, Giuseppe Comi, Marisa Manzano, Francesca Cecchini, Marco Fontanot   +11 more
core   +1 more source

The molecular detection of brettanomyces wild yeast in raw wines [PDF]

, 2022
In this work, home-designed primers for detection of Brettanomyces in wine by Sybr Green I-based real-time PCR (Polymerase Chain Reaction) were developed. Primers were tested both in silico and in vitro.
STURZA, Rodica, MITINA, Irina, RUBTOVA, Silvia, BEHTA, Emilia, ZGARDAN, Dan, MITIN, Valentin   +5 more
core   +1 more source

New Combinations in the Genera Brettanomyces, Kluyveromyces, Lodderomyces and Wingea

Bothalia: African Biodiversity & Conservation, 1971
Van der Walt and Van Kerken (1959) and Van der Walt (1965. 1966, 1967) introduced several non-valid combinations in the genera  Brettanomyces, Kluyveromyces, Lodderomyces and Wingea by omitting to list relevant basionyms according to the requirements of ...
J. P. van der Walt
doaj   +1 more source