Results 41 to 50 of about 1,277 (155)
Frontiers in Cellular and Infection MicrobiologyThis study explores the potential of indigenous non-Saccharomyces yeasts isolated from Vitis vinifera L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics.
Sathivel Thivijan +15 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos +1 more
wiley +1 more source
Applied Food ResearchNon-Saccharomyces yeasts are presented as a new promising tool in winemaking to enhance aroma complexity in fermentation with Saccharomyces yeasts.
Ana Boban +6 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
wiley +1 more source
Fermentation, 2019 Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied.
Heinrich Du Plessis +5 more
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Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co ...
Chien‐Hao Chen +7 more
wiley +1 more source
Environmental Microbiology Reports, Volume 18, Issue 2, April 2026.A two‐year study reveals shared fungal communities between cranberry flowers and insect visitors, including Apis mellifera, Bombus species, solitary bees and hover flies. Greater fungal richness was present in pollinator‐accessible flowers compared to those that were tented.
Celeste C. Mezera +2 more
wiley +1 more source
MicrobiologyOpen, Volume 15, Issue 1, February 2026.This study investigated the effects of incubation time and temperature, and initial patulin concentration on patulin removal rates, and the mechanism involved in patulin degradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii. The patulin degradation rate by the yeast strains was dependent on the three key parameters.
Yidan Ji +5 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
Use of Yeasts for the Biological Control of Toxigenic Aspergillus sp. Associated With Zea mays L.
International Journal of Food Science, Volume 2026, Issue 1, 2026.Zea mays “maize” is one of the most important staple foods for both humans and animals, but it is highly susceptible to pathogens such as toxigenic Aspergillus flavus. Yeasts, however, have the potential to control the growth and activity of toxigenic fungi, representing a viable and economical alternative for biocontrol.
Marilín Sánchez-Purihuamán +7 more
wiley +1 more source