Results 51 to 60 of about 2,626 (130)

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Synergistic Fermentation of Pichia kluyveri and Saccharomyces cerevisiae Integrated with Two-Step Sugar-Supplement for Preparing High-Alcohol Kiwifruit Wine

Metabolites
Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine.
Qiang Wu, Qiaoling Yuan, Xi Wang, Lingying Chen, Senlin Yi, Xiaodan Huang, Jun Wang, Xutong Wang   +7 more
doaj   +1 more source

Low fermentation pH is a trigger to alcohol production, but a killer to chain elongation

Frontiers in Microbiology, 2016
Gasification of organic wastes coupled to syngas fermentation allows the recovery of carbon in the form of commodity chemicals, such as carboxylates and biofuels.
Ramon eGanigué, Ramon eGanigué, Patricia eSanchez, Lluis eBañeras, Jesus eColprim   +4 more
doaj   +1 more source

Advancing Yeast Identification Using High‐Throughput DNA Barcode Data From a Curated Culture Collection

Molecular Ecology Resources, Volume 26, Issue 1, January 2026.
ABSTRACT Yeast identification is essential in fields ranging from microbiology and biotechnology to food science and medicine. While DNA barcoding has become the standard for identifying cultured strains, environmental DNA (eDNA) metabarcoding has revolutionised microbial community profiling, providing deeper insights into yeast communities across ...
Duong Vu, Michel de Vries, Bert Gerrits van den Ende, Jos Houbraken, R. Henrik Nilsson, Balázs Brankovics, Margarita Hernández‐Restrepo, Johannes Z. Groenewald, Pedro W. Crous, Ferry Hagen, Wieland Meyer, Gerard J. M. Verkley, Marizeth Groenewald   +12 more
wiley   +1 more source

Application of a Starter Culture to Modulate the Physicochemical and Sensory Profile of Cocoa Paste in Northeastern Peru

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Cocoa fermentation is a critical stage influencing final product quality; however, its inherent variability can challenge consistent outcomes, particularly in fine‐flavor cocoa. This study evaluated the association of a starter culture composed of Lactiplantibacillus plantarum, Acetobacter orientalis, and Torulaspora delbrueckii, applied at two ...
Rocío Fernández-Muñoz, Luz Quispe-Sanchez, Robin Oblitas-Delgado, Walter Quispe-Sanchez, Fiorela Chicana, Jois V. Carrion, Segundo G. Chavez, Manuel Oliva-Cruz   +7 more
wiley   +1 more source

Screening of Non-Saccharomyces for Citrus reticulata cv. ‘Dahongpao’ Fruit Wine and Volatile Organic Compounds Analyzed by Gas Chromatography–Ion Mobility Spectrometry

Fermentation
In recent years, there has been substantial global progress in screening yeasts for fermenting various specialty fruits, especially non-Saccharomyces species known for their contributions to aroma enhancement. This study focused on mature fruits and soil
Xun Fu, Qingyu Nie, Xiang Li, Penghao Tan, Tingting Feng, Chunmei Xiong, Wenling Zhang, Yan Zhang, Sujin Li, Lixin Zhang   +9 more
doaj   +1 more source

CO2 supply is a powerful tool to control homoacetogenesis, chain elongation and solventogenesis in ethanol and carboxylate fed reactor microbiomes

Frontiers in Bioengineering and Biotechnology
Anaerobic fermentation technology enables the production of medium chain carboxylates and alcohols through microbial chain elongation. This involves steering reactor microbiomes to yield desired products, with CO2 supply playing a crucial role in ...
Kasper D. de Leeuw, Kasper D. de Leeuw, Marius J. W. van Willigen, Ton Vrauwdeunt, David P. P. T. B. Strik   +4 more
doaj   +1 more source

Synthetic Biofilm Reactor with Independent Supply of Gas and Liquid Phase for Studying Chain Elongation with Immobilized Clostridium kluyveri at Defined Reaction Conditions

Fermentation
In this study, we explore the use of C. kluyveri in synthetic biofilms for the production of 1-butyrate and 1-hexanoate, investigating the impact of inoculation temperature during biofilm formation and the presence of yeast extract.
Josha Herzog, Karlis Blums, Simon Gregg, Lukas Gröninger, Johannes Poppe, Verena Uhlig, Qifei Wang, Dirk Weuster-Botz   +7 more
doaj   +1 more source

Evaluation of Succinic Acid as an Alternative Substrate in Clostridium Kluyveri Fermentation for Chain Elongation

Chemical Engineering Transactions
Microbial chain elongation represents an attractive alternative to chemical synthesis for the production of medium-chain fatty acids (MCFAs), enabling the upgrading of short-chain organic acids and alcohols through reverse ß-oxidation.
Sara Pisacane, Fabiana Lanzillo, Francesca Raganati, Piero Salatino, Antonio Marzocchella   +4 more
doaj  

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

Microorganisms, 2019
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest in fermentative, varietal and aged aromas of wine.
Inês Oliveira, Vicente Ferreira
doaj   +1 more source