Results 61 to 70 of about 2,868 (153)

Whole‐Genome Sequencing and Phenotyping Reveal Specific Adaptations of Lachancea thermotolerans to the Winemaking Environment

Molecular Ecology, Volume 34, Issue 24, December 2025.
ABSTRACT Adaptation to the environment plays an essential role in yeast evolution as a consequence of selective pressures. Lachancea thermotolerans, a yeast related to fermentation and one of the current trends in wine technology research, has undergone an anthropisation process, leading to a notable genomic and phenomic differentiation.
Javier Vicente, Anne Friedrich, Joseph Schacherer, Kelle Freel, Domingo Marquina, Antonio Santos   +5 more
wiley   +1 more source

Racking are key stages for the microbial stabilization of wines

OENO One, 2004
This study aims to understand the effect on micro-organism of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by oxygen and their population increases.
Vincent Renouf, Aline Lonvaud-Funel
doaj   +1 more source

Microbial food fermentation: An extraordinary approach to improve food quality employing beneficial microbes

Food Biomacromolecules, Volume 2, Issue 3, Page 340-352, September 2025.
Abstract Fermentation is a biochemical process that includes the conversion of complex organic substances into different food products and beverages using microbial enzymes. The purpose of microbial fermentation is to improve the quality and safety of food.
Rameen Atique, Hafiza Arshi Saeed, Amara Ijaz, Ambreen Talib, Rabbya Rayan Shah, Ayesha Haidar, Areesha Naveed, Javeria Sharif, Ayesha Nadeem, Maryam Latif, Abia Muazzam, Ayesha Muazzam, Abdul Samad   +12 more
wiley   +1 more source

ISOLASI DAN IDENTIFIKASI KHAMIR SECARA MORFOLOGI DI TANAH KEBUN WISATA PENDIDIKAN UNIVERSITAS NEGERI SEMARANG

Biosaintifika: Journal of Biology & Biology Education, 2012
Tujuan penelitian untuk mengisolasi dan mengidentifikasi khamir secara morfologi di tanah Kebun Wisata Pendidikan Unnes. Penelitian ini merupakan penelitian eksplorasi yang dilakukan di Laboratorium Mikrobiologi Jurusan Biologi FMIPA Unnes.
Jumiyati -, Siti Harnina Bintari, Ibnul Mubarok   +2 more
doaj   +1 more source

Exploring Gelatin‐A and Mouse Proline‐Rich Protein 5 as Probes for Wine Polyphenol Analysis by Quartz Crystal Microbalance with Dissipation Monitoring

Advanced Sensor Research, Volume 4, Issue 8, August 2025.
This study presents a novel strategy for the detection of polyphenols in wine. By combining Quartz Crystal Microbalance with Dissipation Monitoring and original functionalization strategies, Gelatin A from porcine skin and Mouse Proline‐Rich Protein 5, polyphenols are successfully detected directly in wine without any prior sample preparation ...
Giorgia Tori, Mariacristina Gagliardi, Francesco Lunardelli, Chiara Sanmartin, Isabella Taglieri, Gianmarco Alfieri, Margherita Modesti, Domenica Convertino, Andrea Bellincontro, Fabio Mencarelli, Marco Cecchini   +10 more
wiley   +1 more source

New Insights Into the Use of Cereals and Pseudocereals in Fermented Beverages: Trends, Challenges, and Innovations

eFood, Volume 6, Issue 4, August 2025.
This review explores cereals and pseudocereals in fermented beverages, highlighting trends, challenges, and innovations supporting health, sustainability, and gluten‐free brewing. ABSTRACT Nowadays, cereals and pseudocereals are crucial in producing fermented drinks, conferring their nutritional, functional, and sensory properties.
Amal Sudaraka Samarasinghe, Fabiola Fernando, Kerthika Devi Athiyappan, Baojun Xu, Abu Saeid   +4 more
wiley   +1 more source

Influence des conditions d'élevage et de sulfitage des vins rouges en barriques sur leur teneur en acide acétique et en éthyl-phenols

OENO One, 1993
L'élevage des vins rouges en barriques peut présenter certains risques microbiologiques lorsqu'il n'est pas correctement maÎtrisé. L'augmentation de la teneur du vin en acide acétique liée au développement de bactéries acétiques aérobies est facilement ...
Pascal Chatonnet, Jean-Noël Boidron, Denis Dubourdieu   +2 more
doaj   +1 more source

Kombucha Fermentation With Dried Starter Cultures: A Strategy for Microbial Stabilization via Spray and Freeze Drying

Journal of Food Science, Volume 90, Issue 8, August 2025.
ABSTRACT Kombucha production relies on complex microbial consortia, which often vary across batches, posing challenges for fermentation reproducibility, product standardization, and industrial scalability. This study explored the effects of spray drying (SD) and freeze drying (FD) on the viability and metabolic activity of kombucha starter cultures ...
Alliny Samara Lopes de Lima, Ana Terra de Medeiros Felipe, Maria Eduarda de Souza da Cruz, Luiz da Silva Ferreira Junior, Francisco Canindé de Sousa Junior, Fábio Gonçalves Macêdo de Medeiros, Márcia Regina da Silva Pedrini   +6 more
wiley   +1 more source

Zymoseptoria tritici Effectors Structurally Related to Killer Proteins UmV‐KP4 and UmV‐KP6 Inhibit Fungal Growth, and Define Extended Protein Families in Fungi

Molecular Plant Pathology, Volume 26, Issue 8, August 2025.
The fungal effectors Zt‐KP4‐1 and Zt‐KP6‐1 of Zymoseptoria tritici are structural homologues of killer toxins KP4 and KP6α of Ustilago maydis, are antifungal, and their structural homologues are widespread in fungi. ABSTRACT Fungal effectors play crucial roles in plant infection. Despite low sequence identity, they were recently discovered to belong to
Karine de Guillen, Léa Mammri, Jérôme Gracy, André Padilla, Philippe Barthe, François Hoh, Mounia Lahfa, Justine Rouffet, Yohann Petit‐Houdenot, Thomas Kroj, Marc‐Henri Lebrun   +10 more
wiley   +1 more source

Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.
ABSTRACT Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part of the eating and drinking experience, mouthfeel is still not clearly defined and is difficult to measure. This review explores mouthfeel from a flavor perspective by
Katarzyna Wolinska‐Kennard, Christina Schönberger, Adam Fenton, Aylin W. Sahin   +3 more
wiley   +1 more source