Results 81 to 90 of about 201 (123)

Brettanomyces bruxellensis : où en sommes-nous ?

, 2019
Dès les années 1950, B. bruxellensis apparait dans les inventaires de levures de moûts et de vins, et rapidement, on lui attribue des altérations du vin. Beaucoup plus tard, les phénols volatils produits par ces levures sont identifiés comme la cause de déviations sensorielles.
openaire   +3 more sources

Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community

Food Chemistry: X
Kombucha is a traditional beverage produced by a living culture known as SCOBY or “symbiotic culture of bacteria and yeast”. Culture-dependent production is essential for stable kombucha fermentation.
Hilal Kilmanoglu, Aycan Yigit Cinar, Muhammed Zeki Durak   +2 more
doaj   +1 more source

Phenotypic diversity of Brettanomyces bruxellensis and adaptation to fermentation processes

, 2022
Brettanomyces bruxellensis est une levure associée à de nombreux procédés fermentaires, parfois considérée comme un agent d’altération (par exemple pour la production de vin, de bioéthanol, de bière), parfois comme un microorganisme nécessaire et bénéfique (bières de spécialités, kombucha).
openaire   +1 more source

L’origine des Brettanomyces bruxellensis dans les vins

, 2007
Parmi les altérations microbiennes des vins, la production des phénols volatils par la levure Brettanomyces bruxellensis (B. bruxellensis) est l’une des plus redoutées par le vinificateur et probablement l’une des plus décriées par le consommateur. En outre, les phénols volatils ne sont pas les seuls produits de B.
Renouf, Vincent, Barbin, Pascal, Miot-Sertier, Cécile, Gilis, Jean-François, Taillandier, Patricia, Lonvaud-Funel, Aline, Strehaiano, Pierre   +6 more
openaire   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

Development of a molecular method for the typing of Brettanomyces bruxellensis (Dekkera bruxellensis) at the strain level

Journal of Applied Microbiology, 2007
In recent years, Brettanomyces/Dekkera bruxellensis has caused increasingly severe quality problems in the wine industry. A typing method at the strain level is needed for a better knowledge of the dispersion and the dynamics of these yeasts from grape to wine.Three molecular tools, namely random-amplified polymorphic DNA, PCR fingerprinting with ...
Miot-Sertier, Cecile, Lonvaud-Funel, Aline   +1 more
exaly   +4 more sources

Brettanomyces bruxellensis : Development of genetic transformation system

Journal of Biotechnology, 2017
In biotechnology, budding yeast Brettanomyces (Dekkera) bruxellensis plays several important roles. On the one hand, it spoils wine by synthesizing “barnyard” and “band-aid” aromas, but it also adds coveted Brett character to some specialty beers and red wines. Furthermore, it can drive bioethanol fermentations and shows potential for second-generation
Žunar, Bojan, Svetec Miklenić, Marina, Štafa, Anamarija, Arambašić, Kristian, Šantek, Božidar, Svetec, Ivan Krešimir   +5 more
openaire   +3 more sources

Identification of a second PAD1 in Brettanomyces bruxellensis LAMAP2480

Antonie van Leeuwenhoek, 2016
Volatile phenols are aromatic compounds produced by some yeasts of the genus Brettanomyces as defense against the toxicity of hydroxycinnamic acids (p-coumaric acid, ferulic acid and caffeic acid). The origin of these compounds in winemaking involves the sequential action of two enzymes: coumarate decarboxylase and vinylphenol reductase.
Godoy, Liliana, González, Camila., Ganga, María Angélica.   +2 more
openaire   +3 more sources

High pressure inactivation of Brettanomyces bruxellensis in red wine

Food Microbiology, 2017
Brettanomyces bruxellensis ("Brett") is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide, is currently the preferred method for wine preservation. However, due to its negative effects on consumers, the use of new alternative non-thermal technologies are increasingly being investigated.
Sanelle, van Wyk, Filipa V M, Silva
openaire   +2 more sources

DNA molecular probe for Brettanomyces bruxellensis identification

Current Opinion in Biotechnology, 2011
There has recently been a renewed interest in molecular detection methods for the yeast Brettanomyces bruxellensis, as it produces an objectionable flavour in red wine as it produces undesirable molecules thus causing large economic losses. Brettanomyces grows slowly in yeast media.
IACUMIN, Lucilla, CECCHINI, Francesca, FONTANOT, Marco, Marks R. S, COMI, Giuseppe, MANZANO, Marisa   +5 more
openaire   +1 more source

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Food Microbiology, 2016
Brettanomyces bruxellensis is a common red wine spoilage yeast. Yet, in addition to wine, it has been isolated from other ecological niches that are just as nutritionally deficient as wine. B. bruxellensis can therefore be regarded as a survivor, well adapted to colonise harsh environments not often inhabited by other yeasts.
Brendan D, Smith, Benoit, Divol
openaire   +2 more sources