Results 51 to 60 of about 3,242 (147)

Kombucha Innovation Ecosystem: Bibliometric and Patent Landscape Analysis of Scientific and Technological Trends

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Kombucha has become one of the fastest‐growing fermented functional beverages worldwide, driven by its complex microbial ecology, bioactive composition, sensory diversity and biotechnological potential. This study presents an integrated overview of the global kombucha landscape, combining bibliometric analysis, patent prospection, and critical ...
Amanda Felipe Reitenbach, Rômulo Alves Morais, Aryane Ribeiro de Oliveira, Ana Carolina Broch, Taís Suhre, Lucia Alvarez, Munique Gonçalves Guimarães, Eduardo de Souza Mello Falcão, Dario Ellia, Grace Ferreira Ghesti   +9 more
wiley   +1 more source

The influence of mixed fermentations of yeasts Saccharomyces cerevisiae and Dekkera bruxellensis on the biosynthesis of aromatic compounds [PDF]

, 2015
Vpliv mešane fermentacije kvasovk Saccharomyces cerevisiae in Dekkera bruxellensis na biosintezo aromatskih ...
Kosel, Janez
core   +1 more source

Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

Frontiers in Microbiology, 2021
A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and ...
Sarah Köhler, Maximilian Schmacht, Maximilian Schmacht, Aktino H. L. Troubounis, Marie Ludszuweit, Nils Rettberg, Martin Senz   +6 more
doaj   +1 more source

Grape Stalks Valorization towards Circular Economy: A Cascade Biorefinery Strategy

ChemSusChem, Volume 18, Issue 10, May 19, 2025.
A cascade protocol for grape stalks valorization has been proposed, characterized by a multidisciplinary strategy using unconventional techniques and subcritical water as a green solvent, where physical/chemical treatments synergistically interact with biological treatments to obtain added value products from all the biomass components.
Carlotta Valle, Giorgio Grillo, Emanuela Calcio Gaudino, Paola Ponsetto, Roberto Mazzoli, Giulia Bonavita, Pietro Vitale, Enrica Pessione, Emilia Garcia‐Moruno, Antonella Costantini, Giancarlo Cravotto, Silvia Tabasso   +11 more
wiley   +1 more source

Health Safety of Soft Drinks: Contents, Containers, and Microorganisms

BioMed Research International, Volume 2015, Issue 1, 2015., 2015
Soft drinks consumption is still a controversial issue for public health and public policy. Over the years, numerous studies have been conducted into the possible links between soft drink intake and medical problems, the results of which, however, remain highly contested.
Dorota Kregiel, Stanley Brul
wiley   +1 more source

Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

International Journal of Microbiology, Volume 2014, Issue 1, 2014., 2014
Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora.
Kamal Rai Aneja, Romika Dhiman, Neeraj Kumar Aggarwal, Ashish Aneja, Hugh W. Morgan   +4 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

The TOR Regulatory Mechanism Controls the Metabolism of Nitrate and the Fermentation Activity in the Yeast Dekkera bruxellensis GDB 248

Microbiology Research
Dekkera bruxellensis is already known for its great biotechnological potential, part of this due to the ability to assimilate nitrate during fermentation.
Karolini Miranda, Beatriz Câmara de Melo, Gilberto Henriques Teles, Irina Charlot Peña-Moreno, Rafael Barros de Souza, Marcos Antonio de Morais   +5 more
doaj   +1 more source

The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

Foods, 2019
Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry.
Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno Karabo Obed Ntwampe, Boredi Silas Chidi, Ucrecia Faith Hutchinson, Lukhanyo Mekuto, Neil Paul Jolly   +6 more
doaj   +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