Results 111 to 120 of about 3,242 (147)

Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines. [PDF]

Appl Environ Microbiol, 2004
Cocolin L, Rantsiou K, Iacumin L, Zironi R, Comi G.   +4 more
europepmc   +1 more source

A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production. [PDF]

Foods
Canonico L, Comitini F, Agarbati A, Ciani M.   +3 more
europepmc   +1 more source

Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods. [PDF]

Compr Rev Food Sci Food Saf
Li N, Zhang A, Hu J, Yu M, Zhou Y, Liang K, Román-Camacho JJ, Shen Y, Song J, Wang M, Zheng Y.   +10 more
europepmc   +1 more source

Dynamic microbiota in water kefir: microbial shift and ecological selection during fermentation. [PDF]

BMC Microbiol
Garmendia G, Gyenes F, Alvarez A, Arbildi E, Giménez S, Gonda M, Vero S.   +6 more
europepmc   +1 more source

Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts. [PDF]

Int J Mol Sci
Canonico L, Agarbati A, Comitini F, Ciani M.   +3 more
europepmc   +1 more source

Chitosan-based strategies as eco-friendly solutions for controlling <i>Brettanomyces bruxellensis</i> contamination in wine production. [PDF]

Front Microbiol
Tedesco F, Biundo A, Caporusso A, Pisano I, Siesto G, Pietrafesa R, Abry C, Hervé A, Falabella P, Capece A.   +9 more
europepmc   +1 more source

Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha. [PDF]

J Microbiol Biotechnol
Nam Y, Seo G, Kim Y, Kim SR, Kim JN.
europepmc   +1 more source

How are kefir microbial communities and product characteristics maintained in industrial production? [PDF]

Curr Res Microb Sci
Qingyang J, Qiming L, Ruixia G.
europepmc   +1 more source

Identification of Dekkera bruxellensis (Brettanomyces) from wine by fluorescence in situ hybridization using peptide nucleic acid probes. [PDF]

Appl Environ Microbiol, 2001
Stender H, Kurtzman C, Hyldig-Nielsen JJ, Sørensen D, Broomer A, Oliveira K, Perry-O'Keefe H, Sage A, Young B, Coull J.   +9 more
europepmc   +1 more source

Genome-based exploration of volatile flavor diversity from food yeast species. [PDF]

FEMS Yeast Res
Yoo SJ, Kim DE, Satyawan LI, Eyun SI, Jeon CO, Kang HA.   +5 more
europepmc   +1 more source