Results 91 to 100 of about 3,415 (192)

Tracking and Treating Fungal Contamination in Indoor‐Growing Barley Sprouts

Environmental Microbiology Reports, Volume 17, Issue 4, August 2025.
This study identifies shifts in fungal communities during barley sprouting, with Arthroderma vanbreuseghemii and Fusarium cerealis dominating in eight‐day sprouts. Ozone water effectively suppresses pathogenic fungi, whereas 3‐octanone volatile compounds indicate mould contamination, offering a potential biomarker for rapid detection.
Dedong Kong, Mengdi Dai, Ziran Ye, Yu Luo, Xuting Chen, Xiangfeng Tan   +5 more
wiley   +1 more source

Strain-Dependent Contributions of Hanseniaspora uvarum Isolate to Apple Cider Fermentation, Chemical Composition and Aroma Complexity

Fermentation
Cider fermentation is strongly influenced by yeast metabolism, which determines both fermentation dynamics and aroma complexity. While Saccharomyces species remain the standard choice, increasing attention has been directed toward non-Saccharomyces ...
Marko Malićanin, Sandra Stamenković Stojanović, Jelena Stanojević, Stojan Mančić, Bojana Danilović, Ivana Karabegović   +5 more
doaj   +1 more source

Effect on Arabica Coffee Flavor Quality of Enhanced Fermentation With Pichia membranifaciens Through Change Microbial Communities and Chemical Compounds

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Weissella, Lactococcus, Trichococcus, Leuconostoc, and Massila at the bacterial general level and Pichia, Hanseniaspora, Lachancea, Candida, and Cystofilobasidium at the fungi general level were the predominant microorganisms during the enhanced fermentation of Arabica coffee.
Xiaojing Shen, Qi Wang, Jia Zheng, Xingyu Li, Song Li, Yanhua Yin, Mengli Shang, Kunyi Liu, Wenjuan Yuan, Jilai Zhang   +9 more
wiley   +1 more source

A diagnosis of the microbiological quality of dehydrated bee-pollen produced in Brazil [PDF]

, 2015
Bee-pollen is an apicultural product with potential for medical and nutritional applications; therefore, its microbiology quality should be monitored.
Almeida-Muradian, Ligia Bicudo, De-Melo, Adriane Alexandre Machado, Estevinho, Leticia M.   +2 more
core   +1 more source

Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine. [PDF]

, 2013
The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling.
CORONA, Onofrio, Cruciata, M, FRANCESCA, Nicola, MOSCHETTI, Giancarlo, Sannino, C, SETTANNI, Luca   +5 more
core   +1 more source

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 22: Suitability of taxonomic units notified to EFSA until March 2025

EFSA Journal, Volume 23, Issue 7, July 2025.
Abstract The qualified presumption of safety (QPS) process was developed to assess the safety of microorganisms used in food and feed chains. During the period covered by this Statement, no new information warranted changes to the status of previously recommended QPS taxonomic units.
EFSA Panel on Biological Hazards (BIOHAZ), Ana Allende, Avelino Alvarez‐Ordóñez, Valeria Bortolaia, Sara Bover‐Cid, Alessandra De Cesare, Wietske Dohmen, Laurent Guillier, Liesbeth Jacxsens, Maarten Nauta, Lapo Mughini‐Gras, Jakob Ottoson, Luisa Peixe, Fernando Perez‐Rodriguez, Panagiotis Skandamis, Elisabetta Suffredini, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Marianne Chemaly, Ingvar Sundh, Fulvio Barizzone, Justine Dastouet, Nadya Doyle, Sandra Correia, Lieve Herman   +28 more
wiley   +1 more source

Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders

Fermentation
Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders.
Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, Tatiane Martins de Assis, Marina Tolentino Marinho, Ivo Mottin Demiate, Aline Alberti, Alessandro Nogueira   +7 more
doaj   +1 more source

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

Fermentation, 2018
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor ...
Valentina Martin, Maria Jose Valera, Karina Medina, Eduardo Boido, Francisco Carrau   +4 more
doaj   +1 more source

Effect of Indigenous Non-Saccharomyces Yeasts on Lipid Compositions of Maraština Wine

Foods
This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including Hypopichia pseudoburtonii, Metschnikowia sinensis/shanxiensis, Metschnikowia chrysoperlae, Metschnikowia pulcherrima, Lachancea thermotolerans ...
Ana Boban, Urska Vrhovsek, Domenico Masuero, Vesna Milanović, Irena Budić-Leto   +4 more
doaj   +1 more source

Yeast biodiversity in the vineyards of the Azores Archipelago (Portugal) [PDF]

, 2012
This study aims to identify the fermentative yeasts communities of the vineyards from the mid-Atlantic islands ecosystems of the Azores Archipelago and to evaluate whether the populations vary according to the islands geography, grape variety and type of
Lima, Teresa, Neves, J. Drumonde, Schuller, Dorit Elisabeth   +2 more
core