Results 61 to 70 of about 1,277 (155)

Bait Sprays Combined With Insecticides Targeted at Drosophila suzukii Have Negligible Impacts on Non‐Target Insects Compared to Full Foliar Spray Applications

Journal of Applied Entomology, Volume 149, Issue 8, Page 1259-1269, September 2025.
ABSTRACT Current control of the invasive pest Drosophila suzukii relies primarily on insecticides, including the incorporation of phagostimulant baits. The impact of insecticidal bait sprays on beneficial insects in crops is largely unknown. In a laboratory and field trial, we exposed non‐target insects to insecticides with or without bait and compared
Michelle T. Fountain, Adam Walker, Greg Deakin, A. Dobrovin‐Pennington, Ralph Noble, Bethan Shaw   +5 more
wiley   +1 more source

Melatonin‐Producing Microorganisms: A Rising Research Interest in Their Melatonin Biosynthesis and Effects on Crops

Journal of Pineal Research, Volume 77, Issue 5, September 2025.
ABSTRACT Melatonin is imperative in animals and plants, contributing to multiple physiological roles, and its microbial production could offer an eco‐friendly alternative to synthetic melatonin. However, detecting and characterizing it in microorganisms remains ongoing, and the biosynthesis pathways are still poorly explored.
Sang‐Mo Kang, Ashim Kumar Das, Da‐Sol Lee, Byung‐Wook Yun, Marino B. Arnao, In‐Jung Lee   +5 more
wiley   +1 more source

Can Metagenomic Analyses Be Used Effectively in Safe Food Production?

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
This graphical abstract illustrates the metagenomic workflow applied in food safety. It outlines the process from microbial detection in food matrices to genome‐level identification via next‐generation sequencing (NGS). The visualization emphasizes the integration of modern sequencing technologies to assess foodborne pathogens and microbial communities
Berrak Delikanli‐Kiyak, Ilkay Yilmaz, Metın Guldas   +2 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

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

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

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

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

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

Sequential Inoculation with Selected Indigenous Yeasts Enhances the Aroma Profiles and Typicity of White Wines from Yantai, China

Foods
The Yantai region in China, despite its ideal viticultural conditions, faces a challenge in producing white wines with distinct regional typicity. This study explores the potential of indigenous yeast strains—specifically, the Hanseniaspora uvarum H30 ...
Zihao Zhai, Piaoran Zhang, Weidong Huang, Jicheng Zhan, Guangli Xia, Weifu Kong, Yilin You   +6 more
doaj   +1 more source