Results 81 to 90 of about 3,415 (192)

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

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

Yeast diversity related with Touriga Nacional Grape variety [PDF]

, 2011
The diversity of yeast species related with the grape variety Touriga Nacional was evaluated at four distinct vineyards of three Portuguese wine regions. Samples were collected 48 h after crushing, and when the loss of CO2 reached 70 g/L.
Alemão, F., Costa, Ana Catarina Moreira da, Duarte, Filomena, Gomes, Ana Catarina, Ramos, P., Schuller, Dorit Elisabeth, Teixeira, A.   +6 more
core  

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

Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition [PDF]

, 2017
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality.
Amparo Querol, Eladio Barrio, Javier Alonso-del-Real, María Lairón-Peris   +3 more
core   +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

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

Influence of Yeast Extracellular Enzymes on Formation of Ethyl Octanoate and Phenylethyl Acetate During Model Grape Juice Fermentation(酵母胞外酶处理对模拟葡萄汁发酵过程中辛酸乙酯和乙酸苯乙酯生成的影响) [PDF]

Shipin kexue jishu xuebao, 2019
To reveal the application potential of two yeast extracellular enzymes in winemaking for aroma enhancement, the influence of the formation of ethyl octanoate and phenylethyl acetate in model winemaking by enzyme treatment was evaluated.
LI Aihua(李爱华), WANG Xingjie(汪兴杰), LIU Hao(刘浩), TAO Yongsheng(陶永胜)   +3 more
doaj   +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

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics. [PDF]

, 2016
UnlabelledRegionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined ...
Allen, Greg, Bokulich, Nicholas A, Collins, Thomas S, Ebeler, Susan E, Heymann, Hildegarde, Masarweh, Chad, Mills, David A   +6 more
core   +2 more sources