Results 51 to 60 of about 1,277 (155)

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 23: Suitability of taxonomic units notified to EFSA until September 2025

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The qualified presumption of safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of relevant knowledge and safety of microorganisms intentionally added to the food and feed chain.
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, Marianne Chemaly, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Fulvio Barizzone, Justine Dastouet, Nadya Doyle, Sandra Correia, Lieve Herman   +28 more
wiley   +1 more source

Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora

Fermentation, 2021
Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the ...
María José Valera, Valentina Olivera, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau   +4 more
doaj   +1 more source

Sustainable Bioethanol Production from Soft Tissue Waste: Combining Hybrid Hydrolysis, Yeast Fermentation, and Membrane‐Based Separation

Advanced Energy and Sustainability Research, Volume 6, Issue 12, December 2025.
This study offers a sustainable approach for converting soft tissue waste into bioethanol, promoting the transition from fossil fuels to renewable energy. Employing hybrid hydrolysis and the yeast Hanseniaspora uvarum, a glucose yield of 10.86 g L−1 is attained, with optimal bioethanol production reaching 7.55 g L−1, highlighting the potential of soft ...
Ahmed E. Mansy, Eman A. El Desouky, Ahmed I. Osman, Tarek H. Taha, Mohamed. A. Abu‐Saied, Hamada El‐Gendi, Zhen‐Yu Tian, Ranya A. Amer   +7 more
wiley   +1 more source

Effects of Three-Strain Mixed Cultures on Fermentation and Aroma of Merlot Wine [PDF]

Shipin Kexue
In order to enhance the malolactic fermentation efficiency and aroma quality of Merlot wine, this study introduced non-Saccharomyces yeasts (Hanseniaspora uvarum Hu2, Hanseniaspora osmophila Hos39, and Pichia kluyveri Pk6) to construct a triple-strain ...
WANG Dingyi, LOU Kangjie, LIU Shuwen, ZHAO Hongyu
doaj   +1 more source

Antagonistic activity of two yeasts against Penicillium expansum in stone fruits

Journal of the Science of Food and Agriculture, Volume 105, Issue 15, Page 8878-8887, December 2025.
Abstract BACKGROUND Stone fruits are vulnerable to contamination by Penicillium expansum (PE), a patulin‐producing mould. The use of yeasts as biocontrol agents could be an effective strategy to combat this pathogen. This study evaluated the ability of Metschnikowia pulcherrima L672 (L672) and Pichia kudriavzevii L40 (L40) as biocontrol strategies on ...
Paula Tejero, Alicia Rodríguez, Alberto Martín, Sandra Olmo, Alejandro Hernández   +4 more
wiley   +1 more source

Whole‐Genome Sequencing and Phenotyping Reveal Specific Adaptations of Lachancea thermotolerans to the Winemaking Environment

Molecular Ecology, Volume 34, Issue 24, December 2025.
ABSTRACT Adaptation to the environment plays an essential role in yeast evolution as a consequence of selective pressures. Lachancea thermotolerans, a yeast related to fermentation and one of the current trends in wine technology research, has undergone an anthropisation process, leading to a notable genomic and phenomic differentiation.
Javier Vicente, Anne Friedrich, Joseph Schacherer, Kelle Freel, Domingo Marquina, Antonio Santos   +5 more
wiley   +1 more source

Genetic Modification of the Wine Yeast Hanseniaspora uvarum—We Have Only Just Begun

Fermentation
Hanseniaspora uvarum, formerly known as Kloeckera apiculata, is the predominant yeast species in grape musts for most wine fermentations worldwide. Despite its important impact on wine quality, its genetics has only been studied in some detail within the
Jürgen J. Heinisch, Hans-Peter Schmitz
doaj   +1 more source

Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Vineyards support highly diverse communities of native yeasts, but only a small proportion are fermentative ascomycetes capable of alcoholic fermentation. Many non‐fermentative species are also present, including a range of metabolically active basidiomycete yeasts that can influence wine aromatic profiles, especially in the early stages of ...
Adele Bunbury‐Blanchette, Lihua Fan, Allison Walker, Gavin Kernaghan   +3 more
wiley   +1 more source

Innovative Strategies for Postharvest Disease Management in Fruits and Vegetables: A Comprehensive Treatise

Food Science &Nutrition, Volume 13, Issue 9, September 2025.
This review critically examines innovative strategies for postharvest disease management in fruits and vegetables, focusing on biological control (bacterial and yeast antagonists), nanotechnology (including chitosan, selenium, and other nanoparticles), edible coatings (polysaccharide, protein, and lipid‐based), and plant growth regulators (PGRs).
Qudrat Ullah, Muhammad Waqar, Nimra Sajjad, Farhang H. Awlqadr, Muhammad Tayyab Arshad, Sammra Maqsood, Kübra Sağlam, Nimra Maqsood, Md. Sakhawot Hossain, Ali Ikram, Thanet Khomphet, Kodjo Théodore Gnedeka   +11 more
wiley   +1 more source

Effects of non-Saccharomyces Cerevisiae Hanseniaspora Uvarum on Wine Fermentation

Highlights in Science, Engineering and Technology
Single strain fermentation with simple active dry yeast is easy to cause wine homogenization. Saccharomyces cerevisiue and non-saccharomyces cerevisiue mixed fermentation have different effects on wine flavor. In this study, Hanseniaspora uvarum Hu2010 isolated from wild grape juice was taken as the object, and Saccharomyces cerevisiue D254 was used ...
Xiaojian Tang, Xi He, Yuxia Sun
openaire   +1 more source