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Effect of temperature on Brettanomyces bruxellensis: metabolic and kinetic aspects [PDF]
, 2008 The effect of temperatures ranging from 15 to 35 °C on a culture of Brettanomyces bruxellensis was investigated in regards to thermodynamics, metabolism, and kinetics. In this temperature range, we observed an increase in growth and production rates. The
Felipe Ramón-Portugal +9 more
core +1 more source
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar
Frontiers in Microbiology, 2019 The spoilage yeasts belonging to the genus Dekkera (anamorph Brettanomyces) are associated with the fermentation process and can be responsible for off-flavors in wine.
Lucia Oro +4 more
doaj +1 more source
The microbial diversity of traditional spontaneously fermented lambic beer. [PDF]
PLoS ONE, 2014 Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two ...
Freek Spitaels +7 more
doaj +1 more source
Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
Applied Sciences, 2021 Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives.
Fahad Alderees +4 more
doaj +1 more source
Dekkera bruxellensis - a competitive yeast for ethanol production from conventional and non-conventional substrates [PDF]
, 2011 In the ethanol industry and research community, Saccharomyces cerevisiae is regarded as the most competitive fermentation yeast and therefore industrial yeast populations are rarely studied.
Blomqvist, Johanna
core +1 more source
Molecular Tools to Exploit the Biotechnological Potential of Brettanomyces bruxellensis: A Review
Applied Sciences, 2021 The Brettanomyces bruxellensis species plays various roles in both the industrial and food sectors. At the biotechnological level, B. bruxellensis is considered to be a promising species for biofuel production.
Alessandra Di Canito +3 more
doaj +1 more source
The importance and prevalence of allopolyploidy in Aotearoa New Zealand
Journal of the Royal Society of New Zealand, Volume 50, Issue 2, Page 189-210, June 2020., 2020 ABSTRACT Allopolyploids arise when two or more species hybridise to form an entirely new species with a duplicated genome. Although initially met with an array of potentially catastrophic challenges triggered by the combination of two diverged parental subgenomes within a single cell, countless allopolyploids worldwide demonstrate exceptional ...
Anna H. Behling +2 more
wiley +1 more source
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 +5 more
doaj +1 more source
An in vitro and in vivo evaluation of peroxyacetic acid as an alternative sanitizer for wine barrels [PDF]
Ciência e Técnica Vitivinícola, 2016 Peroxyacetic acid is a common sanitizer used in the food and wine industry, but its use as a sanitizer for wine barrels has not been reported. We are reporting the findings for in vitro studies using three different concentrations of peroxyacetic acid (0,
Solis Maria de Lourdes Alejandra Aguilar +2 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