Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy. [PDF]
Foods, 2022 Paradiso VM +6 more
europepmc +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines. [PDF]
J Fungi (Basel), 2022 Liao J, Zhang S, Zhang X.
europepmc +1 more source
Dominance of non-Saccharomyces yeasts in artisanal mezcal fermentations
MicrobiologyMezcal is a spirit obtained from the fermentation and distillation of juices obtained from different agave species. It is one of the distilled beverages with great sociocultural value in different regions of Mexico, and in recent years, it has also gained great economic importance. It is known to present differences in its flavour,
René Quezada +5 more
openaire +1 more source
Interkingdom Interactions in the Gut: Ecological Mechanisms, Homeostasis, and Therapeutic Modulation
Gut Medicine, EarlyView.ABSTRACT The gut microbiota constitutes a highly complex and dynamic ecosystem that profoundly influences host physiology, metabolism, and immunity. This review provides an integrative overview of the mechanisms through which gut microorganisms—particularly bacteria and fungi—interact with host cells and with each other to maintain intestinal ...
Rui‐Qi Wei +5 more
wiley +1 more source
Frontiers in MicrobiologyNon-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts ...
Linbo Li +7 more
doaj +1 more source
Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines. [PDF]
J Fungi (Basel), 2022 Xu A +7 more
europepmc +1 more source
A personal 360° view of applications of ‘biomimetic’ molecular recognition
Journal of Chemical Technology &Biotechnology, EarlyView.Abstract Molecular recognition between biological molecules has formed the basis for innumerable applications in biotechnology for the last seven decades or so. Techniques such as affinity chromatography, solid‐phase and aqueous two‐phase extraction, affinity precipitation, biomimetic catalytic systems, biosensors and molecular imprinting all exploit ...
Christopher R Lowe
wiley +1 more source
Enological potential of non-Saccharomyces yeast strains of enological and brewery origin from Ukrainian Collection of Microorganisms. [PDF]
Mycology, 2021 Ianieva O, Podgorsky V.
europepmc +1 more source
The barley–malt–beer chain: A process and food safety approach
JSFA reports, EarlyView.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
wiley +1 more source