Results 31 to 40 of about 1,591 (165)
BMC Genomics, 2020 Background Yeasts of the genus Brettanomyces are of significant interest, both for their capacity to spoil, as well as their potential to positively contribute to different industrial fermentations.
Michael J. Roach, Anthony R. Borneman
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Entwicklung von molekularen Sonden für die sichere Identifizierung von Hefen der Gattungen Brettanomyces, Dekkera [PDF]
, 2007 Hefen der Gattungen Brettanomyces/Dekkera sind in der Produktion von fermentierten Getränken, insbesondere in der Bier-, Sekt- und Weinherstellung bekannt.
Röder, Christoph
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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 +6 more
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Brazilian Archives of Biology and Technology, 2012 The purpose of this work was to study a rapid yeast DNA extraction by boiling and freeze-thawing processes without using chemical reagents or any purification procedures, to obtain a high grade PCR-product.
Gildo Almeida da Silva +4 more
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An in vitro and in vivo evaluation of peroxyacetic acid as an alternative sanitizer for wine barrels [PDF]
Ciência e Técnica Vitivinícola, 2016 Peroxyacetic acid is a common sanitizer used in the food and wine industry, but its use as a sanitizer for wine barrels has not been reported. We are reporting the findings for in vitro studies using three different concentrations of peroxyacetic acid (0,
Solis Maria de Lourdes Alejandra Aguilar +2 more
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Evolution of coding genes in the Dekkera yeasts.
, 2016 (A) The phylogenetic tree of the Dekkera yeasts and five non-WGD yeasts. The red branches represent the Dekkera yeasts, and the blue branches represent the four non-WGD yeasts used for comparison. Y. lipolytica was the outlier group. (B) Comparison of dN/
Jing-Fei Huang (166496) +6 more
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Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?
Beverages, 2018 The unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Manuel Malfeito-Ferreira
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Novel Centromeric Loci of the Wine and Beer Yeast Dekkera bruxellensis CEN1 and CEN2. [PDF]
PLoS ONE, 2016 The wine and beer yeast Dekkera bruxellensis thrives in environments that are harsh and limiting, especially in concentrations with low oxygen and high ethanol. Its different strains' chromosomes greatly vary in number (karyotype).
Olena P Ishchuk +10 more
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Frontiers in Microbiology, 2022 For eight backslopping steps, eight series of water kefir fermentation processes differing in backslopping time and rinsing of the grains during each backslopping step and eight series of fermentation processes differing in incubation temperature and ...
David Laureys +3 more
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Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols [PDF]
, 2013 The yeast Brettanomyces/Dekkera can cause important spoilage in wines, with the production of ethylphenols and other off-flavor compounds. This study aimed at determining the presence of this yeast and the ethylphenols produced by them in Brazilian red ...
Ávila, Larissa Dias de +1 more
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