Results 21 to 30 of about 3,242 (147)

Exploring Use of the Metschnikowia pulcherrima Clade to Improve Properties of Fruit Wines

Fermentation, 2022
Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics.
Dorota Kręgiel, Ewelina Pawlikowska, Hubert Antolak, Urszula Dziekońska-Kubczak, Katarzyna Pielech-Przybylska   +4 more
doaj   +1 more source

Innovative Applications of High Hydrostatic Pressure in Winemaking. [PDF]

Compr Rev Food Sci Food Saf
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 ...
Otero L, Prado LD, Morata A.
europepmc   +2 more sources

Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum

Journal of Food Safety, Volume 42, Issue 5, October 2022., 2022
Nanoemulsions formulated from the of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum have strong antimicrobial activity against bacteria and fungi. Abstract Oil‐in‐water nanoemulsions were formulated using sunflower oil mixed with each of the essential oils of Tasmannia lanceolata (Tasmanian pepper leaf [TPL ...
Fahad Alderees, Saleha Akter, Ram Mereddy, Yasmina Sultanbawa   +3 more
wiley   +1 more source

Complex Interplay of Metabolic Substrates, Points of Entry into the Mitochondrial Electron Chain, and ROS Generation: A critical analysis of "Active control of mitochondrial network morphology by metabolism-driven redox state" by Singh et al. and studies replacing ETC components with yeast counterparts. [PDF]

Bioessays
Recently, Singh et al. studied the influence of reactive oxygen species (ROS) formation by the ETC on mitochondrial morphology in baker's yeast. Their findings highlight evolutionary constraints, important trade‐offs using different metabolic substrates, and connections with points of entry into the ETC, ROS production, the FADH2/NADH ratio concept ...
Speijer D.
europepmc   +2 more sources

Fungal diversity on brewery filling hall surfaces and quality control samples

Yeast, Volume 39, Issue 1-2, Page 141-155, January-February 2022., 2022
Yeast and filamentous fungi may compromise quality and safety of beverages. We explored fungal diversity in the production of beer and non‐beer beverages in four breweries. Next generation sequencing revealed that fungal communities on filling line surfaces mostly contained diverse ascomycetous yeasts.
Elina Sohlberg, Tuija Sarlin, Riikka Juvonen   +2 more
wiley   +1 more source

Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian brewing

Journal of the Institute of Brewing, Volume 127, Issue 2, Page 167-175, 2021., 2021
Historical beers are a valuable source of information on past brewing microbiology providing opportunity for analysis and isolation. Although rarely found intact and suffering variable degrees of deterioration they can contain living microbial cells and residues of chemical components indicating the character of the beers and their production processes.
Keith Thomas, Kayleigh Ironside, Lisa Clark, Lewis Bingle   +3 more
wiley   +1 more source

Study on Microbial Community Succession and Functional Analysis during Biodegradation of Mushroom Residue

BioMed Research International, Volume 2021, Issue 1, 2021., 2021
In this study, 16S rRNA high‐throughput sequencing technology was used to analyze the composition and diversity of bacterial and fungal communities in mushroom residue samples at different composting stages. During the composting process, the maximum temperature in the center of the pile can reach 52.4°C, and the temperature above 50°C has been ...
Chaonan Wang, Yuxin Wang, Hua Ru, Ting He, Nan Sun, Stefania Cantore   +5 more
wiley   +1 more source

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

Journal of Food Quality, Volume 2021, Issue 1, 2021., 2021
Meat industries are constantly facing new waves of changes in the consumer’s nutritional trends, food safety, and quality requirements and legislations leading to an increase in interest for meat biopreservation to respond to all of these modern socioeconomic demands.
Olfa Ben Braïek, Slim Smaoui, Chunpeng Wan   +2 more
wiley   +1 more source

Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process

Frontiers in Microbiology, 2022
For eight backslopping steps, eight series of water kefir fermentation processes differing in backslopping time and rinsing of the grains during each backslopping step and eight series of fermentation processes differing in incubation temperature and ...
David Laureys, Frédéric Leroy, Peter Vandamme, Luc De Vuyst   +3 more
doaj   +1 more source

Bioactive Compounds from Kefir and Their Potential Benefits on Health: A Systematic Review and Meta‐Analysis

Oxidative Medicine and Cellular Longevity, Volume 2021, Issue 1, 2021., 2021
Despite evidence of health benefits from kefir administration, a systematic review with meta‐analysis on bioactive compounds associated with these benefits is still absent in the literature. Kefir is fermented milk resulting from the metabolism of a complex microbiota in symbiosis. Recent researches have investigated the bioactive compounds responsible
Carla P. Vieira, Anisio Iuri L. S. Rosario, Carini A. Lelis, Bruna Samara S. Rekowsky, Anna Paula A. Carvalho, Denes Kaic A. Rosário, Thaísa A. Elias, Marion P. Costa, Debora Foguel, Carlos A. Conte-Junior, Demetrios Kouretas   +10 more
wiley   +1 more source