Results 41 to 50 of about 201 (123)
Microorganisms, 2021 The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO2).
Patrícia Branco +4 more
doaj +1 more source
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
Improved electroporation procedure for genetic transformation ofDekkera/Brettanomyces bruxellensis [PDF]
FEMS Yeast Research, 2015 Yeast Dekkera/Brettanomyces bruxellensis is one of the most common contaminants in wine industry, but also one of the most promising candidates for large-scale bioethanol production. Brettanomyces bruxellensis not only produces and tolerates high ethanol concentrations, but can also ferment cellobiose and adapt to lignocellulose hydrolasate ...
Svetec Miklenić, Marina +3 more
openaire +3 more sources
Foods, 2021 Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand.
Siyi (Rossie) Luo +4 more
doaj +1 more source
Australian Journal of Grape and Wine Research, Volume 2026, Issue 1, 2026.Background and Aims Brettanomyces bruxellensis is an industrially relevant yeast and a major spoilage organism in wine, where tolerance to sulphur dioxide (SO2), the primary preservative used for its control, varies among strains. Although laboratory evolution experiments have shown that polyploid B.
Cristobal A. Onetto +5 more
wiley +1 more source
Brettanomyces bruxellensis biofilms: a mode of life to withstand environmental stresses?
IVES Technical Reviews, 2020 Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis.
Sandrine Rousseaux +6 more
doaj
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
doaj +1 more source
Fermentation, 2022 Lactic acid bacteria (LAB) and Brettanomyces bruxellensis are the main contaminants of bioethanol fermentations. Those contaminations affect Saccharomyces cerevisiae performance and reduce ethanol yields and productivity, leading to important economic ...
Patrícia Branco +2 more
doaj +1 more source
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 +9 more
wiley +1 more source
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 +5 more
wiley +1 more source