Results 51 to 60 of about 1,591 (165)
Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?
Journal of Fungi, 2021 Bacterial cellulose (BC) is a valuable biopolymer typically observed in Kombucha with many potential food applications. Many studies highlight yeast’s roles in providing reducing sugars, used by the bacteria to grow and produce BC. However, whether yeast
Putu Virgina Partha Devanthi +5 more
doaj +1 more source
Journal of Food Science, Volume 90, Issue 8, August 2025.ABSTRACT Kombucha production relies on complex microbial consortia, which often vary across batches, posing challenges for fermentation reproducibility, product standardization, and industrial scalability. This study explored the effects of spray drying (SD) and freeze drying (FD) on the viability and metabolic activity of kombucha starter cultures ...
Alliny Samara Lopes de Lima +6 more
wiley +1 more source
Grape Stalks Valorization towards Circular Economy: A Cascade Biorefinery Strategy
ChemSusChem, Volume 18, Issue 10, May 19, 2025.A cascade protocol for grape stalks valorization has been proposed, characterized by a multidisciplinary strategy using unconventional techniques and subcritical water as a green solvent, where physical/chemical treatments synergistically interact with biological treatments to obtain added value products from all the biomass components.
Carlotta Valle +11 more
wiley +1 more source
Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old Beer
Kvasný průmysl, 2016 Three bottles of different beers were found in 2015 during a reconstruction of the brewery of the Raven Trading s.r.o. company in Záhlinice, Czech Republic. Good storage conditions enabled analysis of their original characteristics.
Jana Olšovská +6 more
doaj +1 more source
Fermentation, 2021 Dairy manufacturing generates whey by-products, many of them considered waste; others, such as whey permeate, a powder high in lactose and minerals from deproteinated whey, have unrealized potential.
Justin Fisk Marcus +2 more
doaj +1 more source
Innovative Applications of High Hydrostatic Pressure in Winemaking
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.ABSTRACT Wine industry faces, today, great challenges, including the production of wines with low SO2 content, the reduction of winemaking times, or the elaboration of wines with own distinctive characteristics, among others. To assess the potential and opportunities that high hydrostatic pressure (HHP) offers to meet these challenges, an exhaustive ...
Laura Otero +2 more
wiley +1 more source
Study of brettanomyces/dekkera and ethylphenols in brazilian red wines
, 2010 A levedura Brettanomyces/Dekkera pode causar alterações importantes em vinhos tintos, com a formação de etil-fenóis, compostos de aromas desagradáveis. Este estudo teve como objetivo determinar a presença dessa levedura e de etil-fenóis em vinhos tintos ...
Ávila, Larissa Dias de
core +1 more source
Frontiers in Microbiology, 2020 Lambic beer production processes are characterized by a temporal succession of well-adapted microbial species. Temporal metagenomic analysis of a Belgian, traditional, lambic beer production process, which was examined microbiologically and ...
Jonas De Roos +3 more
doaj +1 more source
Frontiers in Sustainable Food Systems, 2022 The formation and quality of nutrients before and after fermentation depends on microbial community dynamics. In this study, the nutrients and microflora of mare milk were studied before and after traditional fermentation.
Qinyu Li +7 more
doaj +1 more source
Food Frontiers, Volume 6, Issue 2, Page 750-762, March 2025.Kombucha fermentation significantly improved the flavor of tea flowers. Both volatile and non‐volatile components changed substantially during the process. ABSTRACT Tea (Camellia sinensis) flower is a nutritious and affordable raw material for beverages.
Leyu Wang +10 more
wiley +1 more source