Results 11 to 20 of about 201 (123)
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 +3 more
doaj +10 more sources
Development of a genetic transformation toolkit for Brettanomyces bruxellensis [PDF]
FEMS Yeast Research, 2018 Brettanomyces bruxellensis is usually considered a spoilage microorganism, responsible for significant economic losses during the production of fermented beverages such as wine, beer and cider, though for some styles of beer its influence is essential. In recent years, the competitiveness of this yeast in bioethanol production processes has brought to ...
Cristian Varela +3 more
openaire +2 more sources
Adaptive evolution of sulfite tolerance inBrettanomyces bruxellensis
FEMS Yeast Research, 2021 ABSTRACTBrettanomyces bruxellensis is considered one of the most problematic microbes associated with wine production. Sulfur dioxide is commonly used to inhibit the growth of B. bruxellensis and limit the potential wine spoilage. Brettanomyces bruxellensis wine isolates can grow at higher concentrations of this preservative than isolates from other ...
Caroline, Bartel +5 more
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Effect of Abiotic and Biotic Factors On Brettanomyces Bruxellensis Bioadhesion Properties
Food Microbiology, 2023 Biofilms are central to microbial life because of the advantage that this mode of life provides, whereas the planktonic form is considered to be transient in the environment. During the winemaking process, grape must and wines host a wide diversity of microorganisms able to grow in biofilm.
Le Montagner, Paul +7 more
openaire +3 more sources
Journal of Fungi, 2021 Brettanomyces bruxellensis is described as a wine spoilage yeast with many mainly strain-dependent genetic characteristics, bestowing tolerance against environmental stresses and persistence during the winemaking process.
Manon Lebleux +7 more
doaj +1 more source
New advances on the Brettanomyces bruxellensis biofilm mode of life
International Journal of Food Microbiology, 2020 The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. The ability to form biofilm is a potential resistance strategy, although it has been given little attention so far for this yeast.
Lebleux, Manon +11 more
openaire +5 more sources
IVES Technical Reviews, 2022 Flow cytometry (FC) is a powerful technique for the detection, characterization and quantification of microbial populations in enology. Depending on the fluorescent markers and specific probes used, FC can provide information on the physiological state ...
Cédric Longin +3 more
doaj +1 more source
Frontiers in Microbiology, 2021 Brettanomyces bruxellensis is considered the most significant contaminant yeast in the wine industry since it causes a deterioration in the organoleptic properties of the wine and significant economic losses.
Daniela Catrileo +3 more
doaj +1 more source
Conditions of acetic acid producing by Brettanomyces yeast
Vestnik MGTU, 2018 Brettanomyces yeast has found their application in brewing (Lambic and Guezze style). Acetic acid obtained during fermentation by Brettanomyces yeast participates in the synthesis of ethers responsible for the taste and aroma component of the beverage ...
Novikova I. V. +2 more
doaj +1 more source
Brettanomyces bruxellensis yeasts: impact on wine and winemaking
World Journal of Microbiology and Biotechnology, 2017 Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winemaking by causing wine spoilage all over the world. This mini-review focuses on recent results concerning the presence of Brettanomyces bruxellensis throughout the wine processing chain.
AGNOLUCCI, MONICA +3 more
openaire +4 more sources