Results 41 to 50 of about 1,591 (165)

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

Acta Agriculturae Slovenica, 2016
This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and ...
Sanja Šućur, Neža ČADEŽ, Tatjana KOŠMERL   +2 more
doaj   +1 more source

Kombucha Innovation Ecosystem: Bibliometric and Patent Landscape Analysis of Scientific and Technological Trends

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Kombucha has become one of the fastest‐growing fermented functional beverages worldwide, driven by its complex microbial ecology, bioactive composition, sensory diversity and biotechnological potential. This study presents an integrated overview of the global kombucha landscape, combining bibliometric analysis, patent prospection, and critical ...
Amanda Felipe Reitenbach, Rômulo Alves Morais, Aryane Ribeiro de Oliveira, Ana Carolina Broch, Taís Suhre, Lucia Alvarez, Munique Gonçalves Guimarães, Eduardo de Souza Mello Falcão, Dario Ellia, Grace Ferreira Ghesti   +9 more
wiley   +1 more source

Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces

, 2005
The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5153, Dekkera bruxellensis PYCC 4801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55ºC.
Couto, José António, Tim Hogg, Neves, Filipe, José António Couto, Campos, Francisco, Filipe Neves, Francisco Campos, Hogg, Tim   +7 more
core   +1 more source

De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499.

PLoS ONE, 2012
Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remained poorly understood at the genetic level. In this study we describe whole genome sequencing and analysis for a prevalent wine spoilage strain, AWRI1499 ...
Chris D Curtin, Anthony R Borneman, Paul J Chambers, Isak S Pretorius   +3 more
doaj   +1 more source

Transcriptome of the alternative ethanol production strain Dekkera bruxellensis CBS 11270 in sugar limited, low oxygen cultivation. [PDF]

PLoS ONE, 2013
Dekkera bruxellensis can outcompete Saccharomyces cerevisiae in environments with low sugar concentrations. It is usually regarded as a spoilage yeast but has lately been identified as an alternative ethanol production organism.
Ievgeniia A Tiukova, Mats E Petterson, Christian Tellgren-Roth, Ignas Bunikis, Thomas Eberhard, Olga Vinnere Pettersson, Volkmar Passoth   +6 more
doaj   +1 more source

Isolation and Identification of Spoilage Yeasts in Wine Samples by MALDI-TOF MS Biotyper

Scientific Papers Animal Science and Biotechnologies, 2023
Many genera and species of microorganisms can be found in grape musts and wines at various times during the winemaking process. For instance, Saccharomyces, Brettanomyces, and Pediococcus can be found together in wine.
Attila Kántor, Miroslava Kačániová
doaj  

New Insights Into the Use of Cereals and Pseudocereals in Fermented Beverages: Trends, Challenges, and Innovations

eFood, Volume 6, Issue 4, August 2025.
This review explores cereals and pseudocereals in fermented beverages, highlighting trends, challenges, and innovations supporting health, sustainability, and gluten‐free brewing. ABSTRACT Nowadays, cereals and pseudocereals are crucial in producing fermented drinks, conferring their nutritional, functional, and sensory properties.
Amal Sudaraka Samarasinghe, Fabiola Fernando, Kerthika Devi Athiyappan, Baojun Xu, Abu Saeid   +4 more
wiley   +1 more source

Inhibitory effect of hydroxycinnamic acids on Dekkera spp.

, 2010
Simple phenolic components of wine, hydroxycinnamic acids (HCAs) are known to have antimicrobial properties. This study sought to determine the potential of ferulic acid as an antifungal agent for the control of Dekkera.
Christopher M. Ford, Harris, Victoria, Ford, Christopher M., Jiranek, Vladimir, Harris, V., Jiranek, V., Paul R. Grbin, Grbin, Paul R., Grbin, P., Ford, C., Victoria Harris, Vladimir Jiranek   +11 more
core   +1 more source

Exploring the microbial composition and metabolites in dark tea Kombucha: a comparative analysis with green tea Kombucha

Beverage Plant Research
Kombucha is typically fermented from green or black tea using symbiotic colonies of bacteria and yeasts (SCOBY), known for its rich bioactive components. However, dark tea kombucha, particularly its nonvolatile metabolites, remains underexplored.
Qing Nie, Shuqia Ding, Mingwei Xie, Huan Wu, Qing Guo, Jiayi Yuan, Yuelan Pang, Xianjun Liao, Zhusheng Liu, Zhonghua Liu, Shuxian Cai   +10 more
doaj   +1 more source

High-Quality de Novo Genome Assembly of the Dekkera bruxellensis Yeast Using Nanopore MinION Sequencing

G3: Genes, Genomes, Genetics, 2017
Genetic variation in natural populations represents the raw material for phenotypic diversity. Species-wide characterization of genetic variants is crucial to have a deeper insight into the genotype-phenotype relationship.
Téo Fournier, Jean-Sébastien Gounot, Kelle Freel, Corinne Cruaud, Arnaud Lemainque, Jean-Marc Aury, Patrick Wincker, Joseph Schacherer, Anne Friedrich   +8 more
doaj   +1 more source