Results 61 to 70 of about 1,591 (165)

Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions

Environmental Microbiology Reports, Volume 17, Issue 1, February 2025.
We performed a country‐wide metabarcoding analysis of the microbial communities associated with the fermentations used for the production of artisanal agave spirits in Mexico. Despite the biogeographic and cultural differences of the producing sites, we identified a core of bacteria and fungi that are common in most fermentations.
Angélica Jara‐Servin, Luis D. Alcaraz, Sabino I. Juarez‐Serrano, Aarón Espinosa‐Jaime, Ivan Barajas, Lucia Morales, Alexander DeLuna, Antonio Hernández‐López, Eugenio Mancera   +8 more
wiley   +1 more source

Diversity of Production Techniques and Microbiology of African Cereal‐Based Traditional Fermented Beverages

Journal of Food Quality, Volume 2024, Issue 1, 2024.
Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal‐based fermented beverages and determine the differences in their production technologies.
Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Firibu Kwesi Saalia, Unathi Kolanisi, Barbara Speranza   +5 more
wiley   +1 more source

Avaliação sensorial de pães de fermentação natural a partir de culturas starters inovadoras

Ciência Rural, 2013
A fermentação sourdough para a produção de pães é fortemente motivada por seus efeitos benéficos quanto ao sabor, textura, vida de prateleira e pelas propriedades nutricionais dos produtos obtidos.
Fernanda Martinbianco, André Rosa Martins, Rosane Rech, Simone Hickmann Flôres, Marco Antônio Záchia Ayub   +4 more
doaj   +1 more source

Acetic Acid Production from Aspergillus terreus Isolated from Some Agricultural Soils Collected from Selected Locations within the North Gondar Zone, Amhara Region, Ethiopia

International Journal of Microbiology, Volume 2024, Issue 1, 2024.
Acetic acid, a substance with numerous uses as a bulk chemical, may be produced novelty by Aspergillus terreus. With the newfound understanding of Aspergillus species catabolism of glucose, fermentation techniques for the generation of secondary metabolites like acetic acid in the Ethiopian north Gondar zone can be developed with glucose feeding and pH
Kidist Alemayehu, Tamene Milkessa Jiru, Nega Berhane, Diriba Muleta   +3 more
wiley   +1 more source

Innovación en la detección de Dekkera/Brettanomyces para vinos tintos [PDF]

, 2008
Existen en la actualidad diversos métodos empleados para la detección de Dekkera/Brettanomyces con numerosas ventajas de distinta índole pero no exentos de algunos inconvenientes, por lo que es necesario profundizar en la interpretación de los resultados
Morata Barrado, Antonio, Suarez Lepe, Jose Antonio, Calderon Fernandez, Fernando, Palomero, Felipe, Benito, S.   +4 more
core  

Characterization and fermentative behavior of Dekkera strains contaminating alcoholic fermentation

, 2008
As leveduras Dekkera/Brettanomyces estão envolvidas na deterioração de vinhos após o término das fermentações alcoólicas e maloláticas, tendo se apresentado como agente contaminante de processos contínuos de produção de etanol industrial.
Meneghin, Maria Cristina, Maria Cristina Meneghin   +1 more
core   +1 more source

Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates Levaduras contaminantes en vinos patagónicos: características moleculares y fisiológicas de los aislamientos indígenas de Picchia guilliermondii

Revista Argentina de Microbiología, 2009
Yeasts belonging to the genus Dekkera/Brettanomyces, especially the species Dekkera bruxellensis, have long been associated with the production of volatile phenols responsible for off-flavour in wines.
C. A. Lopes, V. Jofre, M. P. Sangorrin
doaj  

Propolis as a potential alternative for the control of Dekkera bruxellensis in bioethanol fermentation

Semina: Ciências Agrárias, 2019
Dekkera bruxellensis is one of the most important contaminant yeasts of alcoholic fermentation. The use of propolis, which can selectively target contaminating yeasts without affecting the starter one, Saccharomyces cerevisiae, could be a useful ...
Leticia Andrea Fernandez, Irene Laura Cibanal, Anna Livia Paraluppi, Caroline de Freitas, Lilliana María Gallez, Sandra Regina Ceccato-Antonini   +5 more
doaj   +1 more source

Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast

, 2009
© Springer. Part of Springer Science+Business MediaVolatile phenols are produced by Dekkera yeasts and are of organoleptic importance in alcoholic beverages.
Harris, Victoria, Ford, Christopher M., Jiranek, Vladimir, Harris, V., Jiranek, V., Grbin, Paul R., Grbin, P., Ford, C.   +7 more
core   +1 more source

Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts. [PDF]

, 2010
Dekkera and the closely related Brettanomyces are important yeasts in food and beverage production in part due to the metabolism of hydroxycinnamic acids (HCAs). There is a dearth of information concerning the role Brettanomyces spp.
Harris, Victoria
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