Results 161 to 170 of about 63,644 (328)

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, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. [PDF]

Antioxidants (Basel), 2023
Avîrvarei AC, Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE.   +10 more
europepmc   +1 more source

Non-conventional yeasts as hosts for heterologous protein production. [PDF]

, 1998
Yeasts are an attractive group of lower eukaryotic microorganisms, some of which are used in several industrial processes that include brewing, baking and the production of a variety of biochemical compounds.
Burguillo, Francisco J., Cabello, Juan, Choupina, Altino, Dominguez, Ángel, Fermiñán, Encarnación, Fernández-Lago, Luis, García, Susana, González, Francisco M., Herrero, Ana B., Iglesias, Francisco J., López, Maria Carmen, Prado, Marciano, Pérez-Campo, Flor Maria, San Vicente, Avelino, Sánchez, Manuel   +14 more
core  

Isolation of aromatic yeasts(non-<i>Saccharomyces</i> <i>cerevisiae</i>) from Korean traditional <i>nuruks</i> and identification of fermentation characteristics

, 2013
Choi Ji Ho, Soo Hwan Yeo, Ji‐Hye Park, Han Seok Choi, Ji-Eun Gang, Soo In Kim, Seok-Tae Jeong, So Ra Kim   +7 more
openalex   +2 more sources

Fermentation techniques for protein enrichment of cassava peel

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of agro‐industrial by‐products such as unconventional feeds in animal production is an alternative for reducing the high costs associated with conventional feeds. The present study aimed to evaluate the effect of aeration, pH adjustment, the use of yeast (Saccharomyces cerevisiae) and the amount of urea on the enrichment of ...
Aluizio Raimundo Bastos de Oliveira Júnior, Caroline Emanuelle do Amaral Santa Rosa de Oliveira, Isadora Gabriele da Silva Matos, Luis Fernando Souza Ribeiro, José Augusto de Souza Estumano, João Gabriel Sodré Lima, Cristian Faturi, Thiago Carvalho da Silva   +7 more
wiley   +1 more source

Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts

Fermentation
The pursuit of unique flavors in craft beer has led to the exploration of non-Saccharomyces (NS) yeasts. While Saccharomyces species dominate beer fermentation, NS yeasts offer flavor diversification.
María Victoria Mestre Furlani, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, Silvia Cristina Vergara, María José Leiva-Alaniz, Yolanda Paola Maturano, Fabio Vazquez, Eduardo Dellacassa   +7 more
doaj   +1 more source

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry. [PDF]

Microorganisms, 2023
Comitini F, Canonico L, Agarbati A, Ciani M.   +3 more
europepmc   +1 more source

Alternative yeasts for winemaking:Saccharomycesnon-cerevisiaeand its hybrids

, 2017
Roberto Pérez‐Torrado, Eladio Barrio, Amparo Querol   +2 more
openalex   +2 more sources

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Study of potential probiotic and biotechnological properties of non-Saccharomyces yeasts from fruit Brazilian ecosystems. [PDF]

Braz J Microbiol, 2021
Fernández-Pacheco P, Rosa IZ, Arévalo-Villena M, Gomes E, Pérez AB.   +4 more
europepmc   +1 more source