Results 41 to 50 of about 2,509 (158)

Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation

IVES Technical Reviews, 2021
Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear
Aitor Balmaseda, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant   +5 more
doaj   +1 more source

Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strains

, 2014
The presence and distribution of genotypes from malolactic starter cultures between the autochthonous microbiota in fermenting Rioja wines have been studied in this paper. The commercial cultures characterization allowed to identify different species and
González-Arenzana, L. [0000-0001-5181-3173], López-Alfaro, I. [0000-0002-6438-423X], López, R., Portu, J. [0000-0002-2879-2690], Garde-Cerdán, T. [0000-0002-2054-9071], Santamaría, P.   +5 more
core   +1 more source

Fermentation Performance and Microbial Interactions of Selected Aroma‐Producing Yeasts Co‐Cultivated With Lactic Acid Bacteria in Winemaking

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co ...
Chien‐Hao Chen, Sheng‐Qi Cai, Yueh‐Hao Ronny Hung, Tsung‐Yu Tsai, Mukerrem Betul Yerer‐Aycan, Thierry J. C. Regnier, Ming‐Hsu Chen, Kuan‐Chen Cheng   +7 more
wiley   +1 more source

Relationship between lactic acid bacteria, malolactic fermentation and wine colour

IVES Technical Reviews, 2021
Some phenolic acids can either inhibit or stimulate the growth of Oenococcus oeni and other lactic acid bacteria (LAB) in wine. It has been observed that some LAB metabolism could have an influence on wine colour.
Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile   +2 more
doaj   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Laccases from lactic acid bacteria show cuprous oxidase activity and capture Cu(II) and Ag(I) ions

Protein Science, Volume 35, Issue 1, January 2026.
Abstract Several laccases derived from lactic acid bacteria (LAB) display specific structural features, such as two methionine residues at the entrance of the T1Cu center, and an extended C‐terminal end enriched in methionine and histidine. To investigate their functional roles, we engineered mutant variants of the laccase Pp4816 from Pediococcus ...
Raquel Gascó, Ramon Sendra, Isidoro Olmeda, Francisco Paredes‐Martínez, Sergi Ferrer, Isabel Pardo, Patricia Casino   +6 more
wiley   +1 more source

Cereal Arabinoxylans—Their Enzymatic Degradation and Relevance for Breadmaking and Human Health

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT As the most abundant nonstarch polysaccharides in cereals, arabinoxylans (AXs) contribute significantly to the global intake of dietary fiber. They play a crucial role in the breadmaking process with respect to dough rheology and texture, bread volume, and nutritional quality, especially when starting from wheat or rye flour.
Víctor González‐Alonso, Marko Verce, Luc De Vuyst, Frédéric Leroy   +3 more
wiley   +1 more source

Avaliação da fermentação maloláctica em vinhos de altitude com bactérias ácido-lácticas autóctones selecionadas [PDF]

, 2015
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Biológicas, Programa de Pós-Graduação em Biotecnologia e Biociências, Florianópolis, 2015.A fermentação maloláctica (FML) é o processo bioquímico de descarboxilação do ...
Binati, Renato Leal
core  

Oligopeptide assimilation and transport by Oenococcus oeni

, 2008
International audienceAims: Oenococcus oeni is a slow-growing wine bacterium with a low growth yield. It thrives better on complex nitrogen sources than on free amino-acid medium.
Ritt, Jean-Francois, Guzzo, Jean, Guilloux-Benatier, Michele, Remize, Fabienne, Alexandre, Herve   +4 more
core   +1 more source

Which microorganisms contribute to mousy off-flavour in our wines?

OENO One, 2023
In recent years, the frequency of occurrence of mousy off-flavours in wines has increased. This could be caused by the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation ...
Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra   +10 more
doaj   +1 more source