Results 111 to 120 of about 1,591 (165)

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores. [PDF]

Sci Rep, 2023
Phung LT, Kitwetcharoen H, Chamnipa N, Boonchot N, Thanonkeo S, Tippayawat P, Klanrit P, Yamada M, Thanonkeo P.   +8 more
europepmc   +1 more source

Dynamic microbiota in water kefir: microbial shift and ecological selection during fermentation. [PDF]

BMC Microbiol
Garmendia G, Gyenes F, Alvarez A, Arbildi E, Giménez S, Gonda M, Vero S.   +6 more
europepmc   +1 more source

Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts

, 2004
Two yeast killer toxins active on spoilage yeasts belonging to the genus Dekkera/Brettanomyces are here described for the first time. The two toxins produced by Pichia anomala (DBVPG 3003) and Kluyveromyces wickerhamii (DBVPG 6077), and named Pikt and ...
Comitini, Francesca, Pepe, Laura, De Ingeniis, Jessica, Mannazzu, Ilaria Maria, Ciani, Maurizio   +4 more
core  

Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives. [PDF]

Int J Mol Sci
Pereira AG.
europepmc   +1 more source

Development and use of a new medium to detect yeasts of the genera Brettanomyces/Dekkera sp.

, 2001
Aims: The objectives of this work were to develop a selective and/or differential medium able to ef®ciently recover Dekkera/Brettanomyces sp. from wine-related environments and to determine the relationship between these yeasts and the 4-ethylphenol ...
N Rodrigues, M Malfeito-Ferreira, Ë Alves, S Pereira-Da-Silva, V Loureiro, G Gonc   +5 more
core  

Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts. [PDF]

Molecules
Kregiel D, Dziekonska-Kubczak U, Czarnecka-Chrebelska K, Pielech-Przybylska K.   +3 more
europepmc   +1 more source

Production and quantification of odd carbon fatty acids produced by Brettanomyces and Dekkera

, 1992
The odd carbon number fatty acids produced by Brettanomvces and Dekkera in white table wine were studied. The fatty acids were extracted by ether and analyzed by high performance liquid chromatography (HPLC) with an Econosphere C18 column.
Fug-Jiun Jang
core  

A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production. [PDF]

Foods
Canonico L, Comitini F, Agarbati A, Ciani M.   +3 more
europepmc   +1 more source

Multi-omics analysis of microbial spatiotemporal succession and metabolite differences in pit mud of varying cellar ages and spatial positions. [PDF]

Food Chem X
Ren H, Li Z, Zhou Q, Zhao H, Ma D, Guo X, Cai Z, Li Y, Zhang Z, Zheng Y.   +9 more
europepmc   +1 more source

How are kefir microbial communities and product characteristics maintained in industrial production? [PDF]

Curr Res Microb Sci
Qingyang J, Qiming L, Ruixia G.
europepmc   +1 more source