Results 31 to 40 of about 201 (123)
The Brettanomyces bruxellensis Contamination of Wines: A Case Study of Moldovan Micro-Winery
BeveragesBrettanomyces bruxellensis yeasts cause wine spoilage by producing volatile phenol compounds with specific off-odors. Assessing the propagation of this species is challenging, especially for micro-wineries. In this study, wines produced in a micro-winery
Irina Mitina +9 more
doaj +1 more source
OENO One, 2016 Aim: The antimicrobial properties of chitosan from different sources (fungal, crab shell, and lactate-forms) against Brettanomyces bruxellensis in culture media and red wines were investigated.
Biljana Petrova +2 more
doaj +1 more source
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
wiley +1 more source
OENO One, 2020 The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. Dry red wine was inoculated with B.
Marina Tomašević +5 more
doaj +1 more source
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
wiley +1 more source
Assessment of theBrettanomyces bruxellensismetabolome during sulphur dioxide exposure [PDF]
FEMS Yeast Research, 2013 Brettanomyces bruxellensis displays a high degree of genotypic and phenotypic polymorphism and is the main yeast species involved in wine spoilage. The innate resistance of 108 B. bruxellensis strains to the antimicrobial agent SO2 used in winemaking was investigated.
I. Vigentini +4 more
openaire +2 more sources
Screening and Fermentation Attributes of Brettanomyces bruxellensis from Sichuan Shai Vinegar
Shipin gongye ke-jiBrettanomyces bruxellensis plays a pivotal role in the solid-state fermentation process of Sichuan Shai vinegar, primarily due to its capacity to generate unique flavor compounds. This study aimed to delve into the mechanisms by which B.
Yulin ZHAO +7 more
doaj +1 more source
Comparative proteome analysis of Brettanomyces bruxellensis under hydroxycinnamic acid growth
Electronic Journal of Biotechnology, 2016 Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of
Lourdes Carmona +3 more
doaj +1 more source
Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor
Frontiers in Microbiology, 2022 Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it
Thierry Tran +8 more
doaj +1 more source
Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers
Journal of Sensory Studies, Volume 41, Issue 2, April 2026.ABSTRACT Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects.
Katherine C. Dectis, Beverly J. Tepper
wiley +1 more source