Results 61 to 70 of about 201 (123)

Wine Fermentation as a Model System for Microbial Ecology and Evolution

Environmental Microbiology, Volume 27, Issue 4, April 2025.
(Belda et al., 2024; Environmental Microbiology): Wine has as much to contribute to ecology and evolution as ecology and evolution have to contribute to wine. ABSTRACT In vitro microbial communities have proven to be invaluable model systems for studying ecological and evolutionary processes experimentally.
Ignacio Belda, Sergio Izquierdo‐Gea, Belen Benitez‐Dominguez, Javier Ruiz, Jean C. C. Vila   +4 more
wiley   +1 more source

Ecology and Evolutionary Biology as Frameworks to Study Wine Fermentations

Microbial Biotechnology, Volume 18, Issue 3, March 2025.
Ecology and evolution have as much to contribute to wine as wine has to contribute to ecology and evolution. ABSTRACT Winemaking has leveraged microbiology to enhance wine quality, typically by engineering and inoculating individual yeast strains with desirable traits.
Ignacio Belda, Belen Benitez‐Dominguez, Sergio Izquierdo‐Gea, Jean C. C. Vila, Javier Ruiz   +4 more
wiley   +1 more source

Macrogenomic‐Based Exploration of the Relationship Between Microbial Diversity and Volatile Characteristic Flavor Substances in Xinjiang Kazakh Traditional Fermented Koumiss and Functional Gene Analysis

Journal of Food Biochemistry, Volume 2025, Issue 1, 2025.
The quality and flavor development of fermented koumiss are intricately connected to metabolic processes in microbial communities. This study utilized a combination of macrogenome sequencing technology and gas chromatography–mass spectrometry to explore variations in bacterial and fungal communities, flavor compounds, and environmental factors and mine
Xinmiao Ma, Yongzhen Gou, Ping Yang, Jie Li, Danhong Xu, Xiyue Niu, Geminguli Muhatai, Guocai Ma, Qian Xu, Irfan Ahmad   +9 more
wiley   +1 more source

Microbial changes during malolactic fermentation in red wine elaboration

OENO One, 2005
Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality.
Vincent Renouf, Emmanuel Gindreau, Olivier Claisse, Aline Lonvaud-Funel   +3 more
doaj   +1 more source

Assessment of the cyst wall and surface microbiota in dormant embryos of the Antarctic calanoid copepod, Boeckella poppei

Environmental Microbiology Reports, Volume 16, Issue 6, December 2024.
A diverse microbiome colonizes the surface of dormant copepod embryos, which can survive for ~200 years in lake sediments. During dormancy, the outer two layers of a five‐layered cyst wall break apart, while the third layer remains undamaged, despite the presence of microbial species with chitinase genes.
Hunter B. Arrington, Sung Gu Lee, Jun Hyuck Lee, Joseph A. Covi   +3 more
wiley   +1 more source

Critical areas for Brettanomyces bruxellensis contamination and biofilm formation in the cellar: on the origin of wine spoilage

OENO One
The cellar environment harbours a consortium of microorganisms on the material surfaces and in the air. Among these microorganisms, the spoilage yeast Brettanomyces bruxellensis can colonise surfaces due to its specific bioadhesive properties.
Paul Le Montagner, Laeticia Etourneau, Patricia Ballestra, Marguerite Dols-Lafargue, Warren Albertin, Julie Maupeu, Virginie Moine, Vincent Renouf, Isabelle MASNEUF-POMAREDE   +8 more
doaj   +1 more source

Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 5, September 2024.
Abstract Fermented foods have been a component of the human diet since ancient times, including live bacteria employed to restore gut health, contributing to the frontline of functional food progression. Human concern about the harmful consequences of possible contaminants has increased significantly as their toxicity, carcinogenicity, and ...
Oana Lelia Pop, Călina Ciont (Nagy), Rosita Gabbianelli, Teodora Emilia Coldea, Carmen Rodica Pop, Elena Mudura, Thae Min, Kuntalee Rangnoi, Montarop Yamabhai, Romina Vlaic, Crina Mureșan, Ramona Suharoschi   +11 more
wiley   +1 more source

Genetic Transformation of the Yeast Dekkera/Brettanomyces bruxellensis with Non-Homologous DNA

Journal of Microbiology and Biotechnology, 2013
Yeast Dekkera/Brettanomyces bruxellensis is probably the most common contaminant in wineries and ethanol production processes. The considerable economic losses caused by this yeast, but also its ability to produce and tolerate high ethanol concentrations, make it an attractive subject for research with potential for industrial applications ...
Miklenić, Marina, Štafa, Anamarija, Bajić, Ana, Žunar, Bojan, Lisnić, Berislav, Svetec, Ivan-Krešimir   +5 more
openaire   +3 more sources

Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production

OENO One
The presence of mousy off-flavours in wine, attributed to the production of N-heterocycles by lactic acid bacteria or Brettanomyces bruxellensis, poses a significant challenge in the winemaking industry.
Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra   +8 more
doaj   +1 more source

Yeast diversity in open agave fermentations across Mexico

Yeast, Volume 41, Issue 1-2, Page 35-51, January 2024.
This study reports the isolation and identification of 4524 yeast strains from open agave fermentations in Mexico. A core set of six species is consistently found across diverse regions along with nonconventional yeasts of lower abundance, including two candidate new Pichia species.
Porfirio Gallegos‐Casillas, Luis F. García‐Ortega, Adriana Espinosa‐Cantú, J. Abraham Avelar‐Rivas, Carolina G. Torres‐Lagunes, Adrián Cano‐Ricardez, Ángela M. García‐Acero, Susana Ruiz‐Castro, Mayra Flores‐Barraza, Alejandra Castillo, Fernando González‐Zozaya, América Delgado‐Lemus, Francisco Molina‐Freaner, Cuauhtémoc Jacques‐Hernández, Antonio Hernández‐López, Luis Delaye, Xitlali Aguirre‐Dugua, Manuel R. Kirchmayr, Lucia Morales, Eugenio Mancera, Alexander DeLuna   +20 more
wiley   +1 more source