Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast [PDF]
Applied Microbiology and Biotechnology, 2016 Dekkera bruxellensis is a non-conventional Crabtree-positive yeast with a good ethanol production capability. Compared to Saccharomyces cerevisiae, its tolerance to acidic pH and its utilization of alternative carbon sources make it a promising organism ...
Olena Ishchuk +2 more
exaly +4 more sources
Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts [PDF]
MoleculesPrevious studies have shown the positive effects of non-conventional Metschnikowia spp. yeasts in mixed cultures with Saccharomyces cerevisiae on the properties of fruit wines.
Dorota Kregiel +3 more
doaj +2 more sources
New Insights into Cranberry Bioactivity: Polyphenol Composition, Adhesive Effects Against Food Spoilage Yeasts, and Influence on Intestinal Cells [PDF]
MoleculesThe purpose of this study was to characterise the effect of cranberry (Vaccinium macrocarpon) juice on unicellular and multicellular systems, specifically food spoilage yeasts (Wickerhamomyces anomalus, Dekkera bruxellensis and Rhodotorula mucilaginosa ...
Dorota Kręgiel +3 more
doaj +2 more sources
Flocculation Mechanisms in Brettanomyces bruxellensis: Influence of ethanol and sulfur dioxide on FLO gene expression [PDF]
Current Research in Microbial SciencesThe mechanisms underlying flocculation in Brettanomyces bruxellensis, unlike the well-characterized FLO-family gene regulation in Saccharomyces cerevisiae, remain largely unexplored. This study investigates the flocculant phenotypes of 99 B. bruxellensis
Alessandra Di Canito +2 more
doaj +2 more sources
Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand [PDF]
Current Research in Food ScienceThe current study investigated the in vitro probiotic potential of yeast isolated from kombucha, a tea beverage fermented with a symbiotic culture of acetic acid bacteria and yeast. A total of 62 yeast strains were previously isolated from four different
Boying Wang +4 more
doaj +2 more sources
Influence of microwave treatments on viability and vitality of wine‐origin microorganisms
International Journal of Food Science &Technology, Volume 58, Issue 7, Page 3800-3809, July 2023., 2023 Summary Microwave has been used in food industries to enhance or replace conventional techniques. In Enology, its potential use is not clear since references indicate that can be intended for both inactivation of microorganisms and maceration treatments. In this context, it is important to know the effect of microwaves on microorganisms.
Raquel Muñoz +3 more
wiley +1 more source
Recent advances in whey processing and valorisation: Technological and environmental perspectives
International Journal of Dairy Technology, Volume 76, Issue 2, Page 291-312, May 2023., 2023 Whey production, environmental impact and valorisation methods. Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products.
Dominic Buchanan +3 more
wiley +1 more source
An alternative source of probiotics: Water kefir
Food Frontiers, Volume 4, Issue 1, Page 21-31, March 2023., 2023 Abstract The aim of this review was to compile the origin and distribution of water kefir, its production, microbial diversity, fermentation dynamics, health effects, and its place in national/international food legislation. Water kefir is a traditional, slightly carbonated fermented beverage with a lactic acid content of up to 2%.
Gizem Cufaoglu, Ayse Nur Erdinc
wiley +1 more source
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
Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining
Journal of Food Processing and Preservation, Volume 2023, Issue 1, 2023., 2023 Increased milk production has boosted the market of milk‐driven products, and as a result, the by‐product production has also increased, which is a challenge to dispose of. Whey, a cheese by‐product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context,
Chhaya Goyal +8 more
wiley +1 more source