Results 61 to 70 of about 10,084 (174)

Impact of Bacterial Fermentation on Phytochemical Profile and Bioactivity of Calendula officinalis and Echinacea purpurea Extracts

International Journal of Food Science, Volume 2026, Issue 1, 2026.
The increasing consumer attention toward plant‐based products having health‐promoting benefits has drawn attention to medicinal herbs such as Calendula officinalis and Echinacea purpurea, that are abundant in bioactive compounds exhibiting anti‐inflammatory, antimicrobial and antioxidant properties.
Sofia Massaro, Jacopo Sica, Gloria Ghion, Simone Vincenzi, Davide Porcellato, Viviana Corich, Chiara Nadai, Alessio Giacomini, Swarup Roy   +8 more
wiley   +1 more source

Microbiology of the malolactic fermentation: Molecular aspects [PDF]

FEMS Microbiology Letters, 1995
Malolactic fermentation conducted by lactic acid bacteria follows alcoholic fermentation during winemaking, and several positive effects make it indispensable for most wines. Research has focused on the growth and physiology of lactic acid bacteria in wine; resulting in the design of malolactic starter cultures.
openaire   +1 more source

Miniaturized Flow-System Integrating Enzymatic Electrochemical Biosensors for Monitoring the Malolactic Fermentation of Red Wines

Proceedings, 2017
During the malolactic fermentation (MLF) of red wines, L-malic acid is mainly converted to L-lactic acid. [...]
Pablo Giménez-Gómez, Manuel Gutiérrez-Capitán, Fina Capdevila, Anna Puig-Pujol, Cesar Fernández-Sánchez, Cecilia Jimenez-Jorquera   +5 more
doaj   +1 more source

Physicochemical and Microbial Profile of Tej Collected From Central Ethiopia

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Ethiopia has a diversified beekeeping culture with significant honey production. Honey is one of the ingredients of Tej, a popular traditionally fermented alcoholic beverage. Despite the country′s huge potential for honey and Tej production, limited research has been conducted on the microbial quality and physicochemical composition of Tej.
Tigist Getachew Tadesse, Frehiwot Dagima, Dagim Jirata Birri, Mogessie Ashenafi, Fitsum Tigu, Paulos Getachew, Asnake Desalegn, Essam Hebishy   +7 more
wiley   +1 more source

The Influence of Winemaking Processes on the Formation of Biogenic Amines in Wine

Fermentation
This study investigated the influence of different winemaking processes, particularly fermentation type and must clarification, on the formation of biogenic amines (BA) in Sauvignon wine.
Karolina Kostelnikova, Mojmir Baron, Michal Kumsta, Jiri Sochor   +3 more
doaj   +1 more source

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Fermentation, 2017
The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention.
Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly   +5 more
doaj   +1 more source

Antimicrobial Metabolites, Functional Mechanisms, and Applications of Lactiplantibacillus plantarum as a Biopreservative in Diverse Food Matrices

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
The food industry faces challenges in preservation such as food waste, sensory degradation, nutrient loss, and contamination. Physical and chemical preservatives have been used to address these challenges, yet they may pose various health risks and side effects including nutritional loss and sensory degradation.
Felice Olivia Lengkey, Xiwu Jia, Asri Peni Wulandari, Yolani Syaputri, Poulami Jha   +4 more
wiley   +1 more source

Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge

Fermentation
Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries ...
Elizabeth Naiquen Flores, Gabriel Alejandro Rivas, Andrea Cecilia Guillade, Natalia Soledad Brizuela, Marina Edith Navarro, Emma Elizabeth Tymczyszyn, Lucrecia Delfederico, Carolina Fabiana Perez, Liliana Carmen Semorile, Danay Valdes La Hens, Barbara Mercedes Bravo-Ferrada   +10 more
doaj   +1 more source

Microbial changes during malolactic fermentation in red wine elaboration

OENO One, 2005
Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality.
Vincent Renouf, Emmanuel Gindreau, Olivier Claisse, Aline Lonvaud-Funel   +3 more
doaj   +1 more source

Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery [PDF]

Letters in Applied Microbiology, 2006
To study the population dynamics of indigenous malolactic bacteria in a Greek winery and to examine their potential to produce detrimental levels of biogenic amines (BA) under winemaking conditions.Although the wines studied were of different vintage, grape variety and enological characteristics, molecular typing of malolactic bacteria revealed only a ...
P V, Pramateftaki, M, Metafa, S, Kallithraka, P, Lanaridis   +3 more
openaire   +2 more sources