Results 21 to 30 of about 1,591 (165)

Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum

Journal of Food Safety, Volume 42, Issue 5, October 2022., 2022
Nanoemulsions formulated from the of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum have strong antimicrobial activity against bacteria and fungi. Abstract Oil‐in‐water nanoemulsions were formulated using sunflower oil mixed with each of the essential oils of Tasmannia lanceolata (Tasmanian pepper leaf [TPL ...
Fahad Alderees, Saleha Akter, Ram Mereddy, Yasmina Sultanbawa   +3 more
wiley   +1 more source

Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species

Frontiers in Microbiology, 2018
The present study combined high-throughput culture-dependent plating and culture-independent amplicon sequencing with a metabolite target analysis to systematically dissect the identity, evolution, and role of the microorganisms, substrates, and ...
Jonas De Roos, Peter Vandamme, Luc De Vuyst   +2 more
doaj   +1 more source

Fungal diversity on brewery filling hall surfaces and quality control samples

Yeast, Volume 39, Issue 1-2, Page 141-155, January-February 2022., 2022
Yeast and filamentous fungi may compromise quality and safety of beverages. We explored fungal diversity in the production of beer and non‐beer beverages in four breweries. Next generation sequencing revealed that fungal communities on filling line surfaces mostly contained diverse ascomycetous yeasts.
Elina Sohlberg, Tuija Sarlin, Riikka Juvonen   +2 more
wiley   +1 more source

Incidence du développement de Dekkera/Brettanomyces dans les moûts et les vins

OENO One, 1991
Les levures du genre Dekkera/Brettanomyces sont des cellules caractéristiques, de petites tailles, de forme ogivale. Leur niche écologique a été précisée à partir de prélèvements sur des raisins, des moûts en fermentation, des vins en cours d'élevage ou ...
Françoise Larue, Nicolas Rozès, Isabelle Froudiere, Caroline Couty, G. P. Perreira   +4 more
doaj   +1 more source

Can Metagenomic Analyses Be Used Effectively in Safe Food Production? [PDF]

Food Sci Nutr
This graphical abstract illustrates the metagenomic workflow applied in food safety. It outlines the process from microbial detection in food matrices to genome‐level identification via next‐generation sequencing (NGS). The visualization emphasizes the integration of modern sequencing technologies to assess foodborne pathogens and microbial communities
Delikanli-Kiyak B, Yilmaz I, Guldas M.
europepmc   +2 more sources

The microbial diversity of traditional spontaneously fermented lambic beer. [PDF]

PLoS ONE, 2014
Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two ...
Freek Spitaels, Anneleen D Wieme, Maarten Janssens, Maarten Aerts, Heide-Marie Daniel, Anita Van Landschoot, Luc De Vuyst, Peter Vandamme   +7 more
doaj   +1 more source

Dekkera bruxellensis - a competitive yeast for ethanol production from conventional and non-conventional substrates [PDF]

, 2011
In the ethanol industry and research community, Saccharomyces cerevisiae is regarded as the most competitive fermentation yeast and therefore industrial yeast populations are rarely studied.
Blomqvist, Johanna
core   +1 more source

Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification

Brazilian Archives of Biology and Technology, 2011
The aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production.
Gildo Almeida da Silva, Carolina Madalozzo Poletto, Jandora Severo Poli, Patricia Valente   +3 more
doaj   +1 more source

Mechanism of Action against Food Spoilage Yeasts and Bioactivity of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum Plant Solvent Extracts

Foods, 2018
Bioactive properties of solvent extracts of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (Escherichia coli and Staphylococcus ...
Fahad Alderees, Ram Mereddy, Dennis Webber, Nilesh Nirmal, Yasmina Sultanbawa   +4 more
doaj   +1 more source

Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)

Kvasný průmysl, 2016
In the history of beer production, yeasts of genera other than Saccharomyces occurred as part of a spontaneous fermentation. They are now mostly regarded as contaminants producing undesirable sensorially active substances and CO2.
Tatiana Kochláňová, David Kij, Jana Kopecká, Petra Kubizniaková, Dagmar Matoulková   +4 more
doaj   +1 more source