Results 41 to 50 of about 3,415 (192)
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor [PDF]
, 2017 Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed.
Clapperton +14 more
core +10 more sources
Characterization of the killer toxin KTCf20 from wickerhamomyces anomalus, a potential biocontrol agent against wine spoilage yeasts [PDF]
, 2018 Wickerhamomyces anomalus Cf20 secretes the killer toxin KTCf20 that inhibits several wine spoilage yeasts of the species Pichia guilliermondii, P. membranifaciens, Brettanomyces bruxellensis and Dekkera anomala.
Fernandez de Ullivarri, Miguel +2 more
core +1 more source
Fermentation, 2020 Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the flavour
María José Valera +3 more
doaj +1 more source
OENO One, 1980 A la suite de précédents travaux d'identification de la microflore des raisins traités par divers fongicides, on étudie dans ce travail l'influence de ces produits (notamment anti-mildiou et anti-Botrytis), sur les espèces de levures et de bactéries les ...
Simone Sapis-domercq
doaj +1 more source
Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
Microorganisms, 2022 Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and ...
Kevin Dippel +7 more
doaj +1 more source
Application of yeast in plant-derived aroma formation from cigar filler leaves
Frontiers in Bioengineering and Biotechnology, 2022 Introduction: There are various degrees of defects of cigar filler leaves after air drying.Methods: In order to improve the quality and plant-derived aroma content of cigar filler leaves, nine aroma-producing yeasts were applied in artificially solid ...
Lan Yao +6 more
doaj +1 more source
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains [PDF]
, 2012 In this work, the yeast ecology associated with the spontaneous fermentation of Grillo cultivar grapes from 10 vineyards was analyzed from grape harvest till complete consumption of must sugars.
FRANCESCA, Nicola +4 more
core +1 more source
Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine
BIO Web of Conferences, 2014 Over the last few decades there has been a progressive increase in wine ethanol content due to global climate change and modified wine styles that involved viticulture and oenology practices.
Ciani Maurizio +3 more
doaj +1 more source
Current Research in Microbial Sciences, 2022 : Yeasts of the genus Hanseniaspora gained notoriety in the last years due to their contribution to wine quality, and their loss of several genes, mainly related to DNA repair and cell cycle processes.
Luisa Vivian Schwarz +4 more
doaj +1 more source
Enzyme contribution of non-Saccharomyces yeasts to wine production [PDF]
, 2015 The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S ...
Maicas i Prieto, Sergi +1 more
core +2 more sources