Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts. [PDF]
PLoS ONE, 2016 Dekkera yeasts have often been considered as alternative sources of ethanol production that could compete with S. cerevisiae. The two lineages of yeasts independently evolved traits that include high glucose and ethanol tolerance, aerobic fermentation ...
Yi-Cheng Guo +6 more
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Application of Micropore Device for Accurate, Easy, and Rapid Discrimination of Saccharomyces pastorianus from Dekkera spp. [PDF]
Biosensors, 2021 Traceability analysis, such as identification and discrimination of yeasts used for fermentation, is important for ensuring manufacturing efficiency and product safety during brewing. However, conventional methods based on morphological and physiological
Kazumichi Yokota +10 more
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Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation [PDF]
Food Chemistry: X, 2023 Moisture is essential in microbiota succession and flavor formation during baijiu fermentation. However, it remains unknown how moisture content affects microbiota, metabolism, and their relationship.
Huan Wang +7 more
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THE METHODOLOGICAL ASPECTS OF USING REAL-TIME POLYMERASE CHAIN REACTION (RT-PCR) IN BRETTANOMYCES/DEKKERA DETECTION [PDF]
Journal of Engineering Science (Chişinău), 2019 Wine spoilage could be caused by a lot of genera and species of yeasts. One of the most damaging is Brettanomyces/Dekkera which causes severe quality problems in the wine industry.
Irina Mitina +3 more
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Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea [PDF]
Foods, 2023 In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes in physicochemical properties, and the volatiles were investigated during the kombucha fermentation.
Xiaoya Wu +6 more
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Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community [PDF]
Food Chemistry: XKombucha 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 +2 more
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Exploring Use of the Metschnikowia pulcherrima Clade to Improve Properties of Fruit Wines
Fermentation, 2022 Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics.
Dorota Kręgiel +4 more
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Analysis of kombucha microflora and the isolation and identification of dominant bacteria
Shipin yu jixie, 2022 Objective: To understand bacterial composition and obtain isolated fermentative strains found in kombucha. Methods: The bacterial composition and dominant strains were analyzed using 16S rDNA high-throughput sequencing technology and traditional ...
XU Su-yun +4 more
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Profiling of koumiss microbiota and organic acids and their effects on koumiss taste
BMC Microbiology, 2020 Background Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss.
Hai Tang +8 more
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Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
Applied Sciences, 2021 Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives.
Fahad Alderees +4 more
doaj +1 more source