Results 11 to 20 of about 2,626 (130)

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Elhalis H.
europepmc   +2 more sources

Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast. [PDF]

J Food Sci
ABSTRACT This study evaluated the fermentation performance and bioactive properties of beers produced by Pichia kluyveri L131 and commercial Saccharomyces pastorianus, individually and in coculture, in wort enriched with umbu pulp. Fermentation profiles were assessed over 12 days, focusing on yeast population dynamics, carbohydrate consumption, and ...
Almeida DP, Souza HLS, Dozol AL, Delorme MM, Castelo-Branco VN, Lima AR, Santos ASD, Batista NN, Schwan RF, Molina G, Ramos CL.   +10 more
europepmc   +2 more sources

Prevalence Rates, Species Distribution and Antifungal Susceptibility of Rare Candida and Related Saccharomycotina Yeasts Causing Bloodstream Infections in 28 Medical Centres. [PDF]

Mycoses
ABSTRACT Background There is a lack of contemporary studies addressing the prevalence rates and antifungal susceptibility of bloodstream infections (BSI) caused by rare yeasts (RY) from the Saccharomycotina subphylum. Objectives This 16‐year multicentre study (2007–2023) aimed to assess the prevalence and antifungal susceptibility of rare yeasts ...
Buonafine CP, Dos Santos AE, Favarello LM, Cognialli RCR, Aquino VR, Mendes AVA, Guimarães T, Sukiennik TCT, Carlesse F, Castro PTOE, Vicente VA, Francisco EC, Colombo AL.   +12 more
europepmc   +2 more sources

Caproate production from Enset fiber in one-pot two-step fermentation using anaerobic fungi (Neocallimastix cameroonii strain G341) and Clostridium kluyveri DSM 555

Microbial Cell Factories, 2023
Background Lignocellulosic biomass plays a crucial role in creating a circular bioeconomy and minimizing environmental impact. Enset biomass is a byproduct of traditional Ethiopian Enset food processing that is thrown away in huge quantities.
Nebyat Seid, Katrin Ochsenreither, Anke Neumann   +2 more
doaj   +1 more source

Upgrading dilute ethanol to odd-chain carboxylic acids by a synthetic co-culture of Anaerotignum neopropionicum and Clostridium kluyveri

Biotechnology for Biofuels and Bioproducts, 2023
Background Dilute ethanol streams generated during fermentation of biomass or syngas can be used as feedstocks for the production of higher value products.
Ivette Parera Olm, Diana Z. Sousa
doaj   +1 more source

Antifungal and Mechanism of Perilla Essential Oil against Candida tropicalis and Pichia kluyveri

Shipin gongye ke-ji, 2023
The inhibiting the pellicle formation has always been an important problem that urgently needs to solve the fermented vegetable industry. Perilla essential oil (PEO) has broad-spectrum antimicrobial properties because of its natural bioactive compounds ...
Xiaohong ZHOU, Ting CAI, Zixi LIN, Dafeng ZHANG, Shan ZHANG, Wenliang XIANG   +5 more
doaj   +1 more source

Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents

Polish Journal of Food and Nutrition Sciences, 2022
Considerable quantities of fruit are lost during pre- and post-harvest stages due to mould spoilage. The aim of this study was to evaluate the antagonistic effect of selected yeasts against spoilage mould Botrytis cinerea , Penicillium expansum and ...
Zukisani Gomomo, Morris Fanadzo, Maxwell Mewa-Ngongang, Justin Hoff, Marieta Van der Rijst, Vincent Okudoh, Johan Kriel, Heinrich W. du Plessis   +7 more
doaj   +1 more source

Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia

Fermentation, 2019
It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage.
Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Edwin Hlangwani, Seteno K. O. Ntwampe, Boredi S. Chidi, Ucrecia F. Hutchinson, Neil P. Jolly   +6 more
doaj   +1 more source

The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

Foods, 2019
Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry.
Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno Karabo Obed Ntwampe, Boredi Silas Chidi, Ucrecia Faith Hutchinson, Lukhanyo Mekuto, Neil Paul Jolly   +6 more
doaj   +1 more source

Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese

Applied Bionics and Biomechanics, 2022
Detection of food spoilage with simple and fast methods is an important issue in food security and safety. The present study is mainly aimed at identifying and quantifying four yeast species in white fresh soft cheese using an electronic nose (EN).
Nawaf Abu-Khalaf, Wafa Masoud
doaj   +1 more source